Step 1

In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.

Step 2

Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.

Step 3

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.

Step 4

Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.

Step 5

Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.

Step 6

Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.

Step 7

Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.

Step 8

Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.

Step 9

Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.

Step 10

Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).

Step 11

While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.

Step 12

Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.

Step 13

Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.

Step 14

Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.

Step 15

To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.

Step 16

Enjoy!