Seitan Popcorn ‘Chicken’

Seitan

1. Combine the first three ingredients in a large mixing bowl. In a small bowl, mix the puree, oil, soya sauce, lemon zest, garlic and spices/herbs (if using). Add this to the dry ingredients then gradually mix in the stock about a cup at a time with a wooden spoon or spatula. Start to mix everything together with your hands so all the dry bits round the edge of the bowl are incorporated into the ball of dough. Continue adding the liquid until everything is integrated and a thick dough has formed.
2. Knead the dough for 3-5 minutes or until the dough is elastic and easy to handle. Now form it into 6 large chunks.
3. Pour the extra stock and soya sauce into a large saucepan with a lid and then place the seitan pieces in carefully. Bring to the boil then reduce to a simmer/rolling boil. Cook them for 30 minutes. Turn them over and repeat for another 20 minutes. Make sure the seitan is covered with liquid at all times. Taste to see that the stock is strong enough – you can always add a dash or so of soya sauce but remember that the seitan can be seasoned in cooking so you don’t want it too salty.
4. Remove seitan from heat, and let it cool in the stock.
5. When it is cool, divide it into bit-sized chunks and set aside.

Coating

1. Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer.
2. If you have light, powdery breadcrumbs then you might be able to stick them to the seitan chunks without any extra water or flour/water paste. If they aren’t sticking then brush a bit of water onto the seitan and dip them in the breadcrumbs.
3. If your breadcrumbs are heavier/bulkier or the powdery ones aren’t sticking then mix the water and the flour together to form a paste. Dip each piece of seitan into the flour/water paste then into the breadcrumbs.
4. Lower a few pieces of the ‘chicken’ into the hot oil at one time and fry until golden and crispy.