With this recipe, you can make two kinds of fried vegetarian chicken at its best from the East. This is an extremely modified version of the real thing replaced with seitan. Enjoy!
"Chicken" Marinade
1kg Chicken-style Seitan
1/2 cup soymilk/almond milk
1 tsp salt
1 1/2 tsp ground pepper
1 tbsp white sugar
1/4 tsp ground ginger
2-3 cloves garlic
1/4 finely grated brown onion
Chicken Coating Ingredients
3 tbsp Korean curry powder (Ottugi Korean curry powder is the one we use, I’ve tried other curry powders but it just doesn’t taste right)
1/2 cup potato starch
1 1/2 cup tempura flour (Substitute 1 cup all-purpose flour & 1/2 cup corn starch)
Sweet & Spicy Sauce Ingredients
1/2 onion, finely diced
1/3 cup tomato sauce (Western-style, not the Asian ones which taste completely different)
1/2 cup sweet chilli sauce
1 tbsp Worcestershire/Worcester Sauce
1/2 cup water
2 tsp dried chilli flakes
1. Mix up the marinade ingredients (milk, salt, pepper, sugar, ginger, garlic and onion) in a bowl. Combine well
2. Add the seitan and ensure that the seitan is evenly covered. Sit for 1 hour, then drain well for 15 minutes.
3. Toss together the coating ingredients (curry powder, potato starch, tempura flour) and evenly coat the seitan from #2.
4. Preheat the oil. Dust off any excess flour from seitan pieces, then add to the oil (do not overcrowd the fryer). Cook them for at least 5-10 minutes.
5. Once the seitan has been deep-fried light-golden, remove from oil. Now the fried seitan with curry powder is done!
6. For spicy sauce, fry the onion in a sauce pan with a bit of oil, then add the rest of the ingredients (tomato sauce, sweet chilli sauce, worcestershire sauce, water, chili flakes) until thickened.
7. Add the seitan from #5 to give them a thin coating of sauce.
8. Garnish them with sprinkles of green onion (optional).
