Step 1

In the cup of a high speed blender, combine the chickpeas (including their soaking water), the water, bouillon powder, white wine vinegar, onion powder, garlic powder and silken tofu. Blend until very smooth.

Step 2

In the bowl of a stand mixer, fitted with the dough hook, combine the vital wheat gluten and the blended liquid. Knead on medium speed with the dough hook for no less that 5 minutes. The seitan dough should be smooth and stretchy.

Step 3

Cover the mixing bowl and leave to rest for ten minutes.

Step 4

Once rested, remove the dough from the mixer and slice into three even sized pieces. Return two of the pieces to the covered bowl. Take the one piece of dough and slice it into six separate pieces (don't worry if they're all different sizes - just roughly the same is fine).

Step 5

Lay out a piece of baking parchment and take one of the small pieces of dough. Place the dough on the left hand side of the baking parchment, then fold over to cover the dough. With a rolling pin, roll out the dough as thinly as you can. Unfold the parchment and peel off the thin piece of seitan. Stretch it out with your fingers and place it flat on a plate. Brush it very lightly with vegetable oil.

Step 6

Repeat the process with the next piece of dough - roll it out very thinly then remove from the parchment. Stretch it out with your fingertips and place it in top of the first piece, pushing down lightly with the flat of your hand to remove any air bubbles between the two pieces of seitan. Brush the top piece lightly with oil then repeat the process with the remaining small pieces of dough.

Step 7

Once all six small pieces of dough are layered, stretch the top piece of dough down and over the other layers to envelop them and tuck under the bottom layer. Place the layered piece of seitan on a new large piece of baking parchment and fold it up tightly. Wrap tightly with tin foil and set aside.

Step 8

Repeat the process with the other two large pieces of dough.

Step 9

Bring a steamer to the boil and place all three pieces of seitan in the steamer. Steam for a total of 90 minutes, flipping and moving the pieces around half way.

Step 10

Once the seitan is steamed, carefully remove it from the steamer and allow it to cool to room temperature (20 minutes) before placing in the fridge for at least an hour. Do not unwrap.

Step 11

Once cooled fully, unwrap the seitan and tear apart into whatever size shreds you'd like. (If you're planning to make fried chicken, I'd suggest keeping the shreds quite large. If you're using in a curry, I'd go a bit smaller).

Step 12

Keep sealed in the fridge for up to a week or in the freezer for 2 months.

Step 13

Take the pieces of shredded chicken out of the fridge.

Step 14

In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.

Step 15

In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.

Step 16

Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170c.

Step 17

Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.

Step 18

Fry the chicken piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken.

Step 19

Serve while hot!