Step 1

For the seitan, combine all the ingredients except the vital wheat gluten in a food processor and blend until smooth.

Step 2

Add in the vital wheat gluten and process until the gluten has long stretchy strands. About 5 - 8 minutes. Add more vital wheat gluten if the dough is too wet and soft. If your food processor is having a hard time, divide the dough in half and do it in two sessions.

Step 3

Once Seitan has been kneaded, let it rest for 15 minutes. Divide it into balls about 120 grams each. You should about 6 balls and a little leftover. Form the leftovers into little nuggets (to test the seasoning when frying).

Step 4

Roll the balls out into a filet about the size of a chicken breast, and try to keep them as thin as possible, no more than 1/2 inch thick ideally. Wrap all the filets individually in heavy duty foil. You can wrap them first in parchment paper if you want as well. Make sure they are wrapped up tight so they don't expand, you can even double wrap them to make sure.

Step 5

In your Instant Pot, add a steamer basket and some water (making sure it's below the steamer basket). Add the filets and extra nuggets and steam on high pressure for 1 hour 20 minutes. Release the pressure (carefully of course). You can also steam these on the stove top for the same amount of time, flipping and rotating them every 20 minutes or so. Let the seitan filets rest until cool enough to handle.

Step 6

Make the marinade by combining all the ingredients in a marinating vessel such as tupperware or a freezer bag.

Step 7

Once the Seitan is cool enough to handle, unwrap them and add them to the marinating vessel, ensuring that they are all covered in the marinade. Refrigerate for at least 4 hours, but overnight is ideal.

Step 8

Prepare the dry dredge by combining and whisking everything in a large bowl or high rimmed plate. Remove the filets from the marinade, then add a few tablespoons of flour to the marinade to thicken if needed (add marinade to a bowl if using a ziploc bag).

Step 9

Bring a pot or heavy cast iron skillet and some neutral oil up to 375 F / 190 C. Don't fill the pot with oil more than half way!

Step 10

Once oil is up to temperature, dip your chick'n pieces in dry dredge, coating thoroughly and shaking off the excess. To double dredge, coat them in the leftover marinade, letting the excess drip off, and then repeat the dry dredging process.

Step 11

Carefully add them to the oil and fry until golden brown, about 4 - 5 minutes.

Step 12

Let them rest on a cooling rack, and once they're done, eat them however you'd like, they are great on a bun with some pickles and a zip zappin sauce!