Korean BBQ Seitan Chicken

This Seitan recipe has the texture of chicken and is super crispy.

Vegan Korean BBQ Chicken

Seitan: In a medium-sized bowl add 1 & 1/2 cups wheat gluten, 3 tbsp nutritional yeast, 1 & 1/2 tsp baking powder, 1 tsp salt, mix dry ingredients a lot and then add 1 & 1/2-3/4 cup water, form a ball of seitan, but do not knead the seitan, shape into preferred size, place on parchment paper on a baking sheet and let freeze for at least 3 hours

Sauce: 4 tbsp soy sauce, 1/2 cup brown sugar, 1 tbsp chili paste or chili flakes, 6 cloves of minced garlic, a thumb of minced ginger, 2 tbsp sesame oil

Cooking: Take the seitan out of the freezer and fry in canola or any flavorless oil, turn over when crispy brown using long cooking chopsticks, once everything is golden crispy add in your sauce and coat each piece of seitan making sure there is an even glaze, lower the heat if the sauce starts burning, once everything has a nice caramelized coat turn off heat and serve over white rice and top with sesame seeds and green onion