Vegan Sesame Chicken


Vegan Sesame Chicken

Fast and easy: You will love this fully plant-based take on Chinese restaurant-style Sesame Chicken. Everything about the taste and texture it is super similar to the original dish but we eliminate the need for eggs in the batter. And of course, instead of using chicken we are using my Chickeny Chickless Seitan. This Vegan Sesame Chicken recipe is: deep-fried for an authentic flavour crispy even with the sweet and sticky sesame sauce meaty and satisfying easy to make gluten-free if desired
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Total Time 35 minutes
Course Main Course, vegan
Cuisine Chicken, Chinese, Vegan
Servings 4 servings


  • oil for deep frying


  • 16 oz Chickeny Chickless Seitan or see Notes for substitutions 454g


  • 1 cup cold water
  • 1/4 cup ground flax seed
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt


  • 1 tablespoon cooking oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1/2 cup sliced white onion 60g



  • 2 tablespoons water
  • 1 tablespoon cornstarch


  • In a large mixing bowl, combine the batter ingredients. Stir very well, then let stand for 5 minutes to thicken.
  • While you wait, tear or cut Chickeny Chickless Seitan into small bite-sized pieces, about 1" cubed. Also, separately mix the Sauce Mix ingredients in a measuring cup and set aside for later.
  • When the batter is thick, add the seitan pieces and mix well with clean hands.
  • Choose a wok or pan with high sides and fill with a few inches of oil. Ensure there will be enough room for the oil to bubble up some during frying. Use medium high heat and wait until the oil is between 350 and 375¯F. This is very hot but not yet to the point of smoking.
  • Add the seitan; a piece at a time. Do not crowd the wok or skillet; work in batches if needed. The seitan should become nicely browned in 1 to 2 minutes. Adjust the heat as required.
  • Drain the fried seitan on a wire rack. Turn off the heat.
  • Carefully transfer the used oil into a heat-proof container for later use. Leave about 1 tablespoon of oil in your wok.
  • The wok should still be hot enough so add your minced garlic, grated ginger, and white onion. Stir-fry for 30 seconds or until fragrant.
  • Add the sauce mixture and turn up the heat; watch the sauce come to a boil. Turn off the heat, quickly give your cornstarch slurry a stir, then stir it into the sauce. It should thicken quickly.
  • Add the fried seitan and fold to coat. Garnish with toasted sesame seeds and chopped green onion if desired. Serve immediately with rice and vegetables.



Extra firm or pressed tofu, tempeh, and store-bought vegan chicken can be used instead of Chickeny Chickless Seitan
In addition to substituting a gluten-free protein, also replace regular soy sauce and dark sauce with a gluten-free tamari or soy sauce alternative.
Tried this recipe?Let us know how it was!

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