Korean BBQ Seitan Chicken

Korean BBQ Seitan Chicken

Print

With ImageWithout Image

Yield: 6

Author: Hudson Stepper

Prep time: 10 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 30 M

Ingredients

Seitan

• 1 & 1/2 cups wheat gluten
• 3 tbsp nutritional yeast
• 1 & 1/2 tsp baking powder
• 1 tsp salt
• 1 & 3/4 cups of water

Sauce

• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp Gochujang
• 2 tbsp agave
• 1 tsp toasted sesame oil
• 1 tsp MSG (optional)
• 4 cloves fresh garlic (minced)
• a thumb of fresh ginger (finely grated)
• 1/2 tsp black pepper
• 1/4 tsp chili flakes

Cooking

• 1/4 cup canola oil
• 3 tbsp sesame seeds
• 1/2 cup green onion

Instructions

1. Make your seitan - In a medium bowl, add your wheat gluten, nutritional yeast, baking powder, and salt; mix thoroughly, then add water. Form a ball of seitan; do not knead the seitan. Break it apart into pieces about the size of half your thumb, place it on parchment paper on a baking sheet, and let it freeze for at least 3 hours.
2. Prepare your Sauce - Add soy sauce, brown sugar, Gochujang, agave, toasted sesame oil, MSG, minced garlic, grated ginger, black pepper, and chili flakes.
3. Cooking - Take the seitan out of the freezer and heat a large pan to high heat, fry the frozen seitan in canola oil or any other flavorless oil, turn over when golden brown using long cooking chopsticks or tongs, lower the heat a little if the there is any burning, once everything is crispy, lower the heat to a simmer, add in your sauce and coat each piece of seitan making sure there is an even glaze, once everything has a nice caramelized coat turn off heat top with sesame seeds and green onion and serve over white rice.

Nutrition Facts

Protein

154 g