How to make QUICK vegan chicken (15 min seitan)

[@economicruminations3768]

Not a vegan or a vegetarian, but stumbled across your channel and have been trying everything. Have not eaten meat in about 3 weeks because I am discovering such wonderful dishes and techniques. Questioning everything. Thanks and keep it up.

[@ThePotThickens]

Thanks for the comments. It’s just good food. I mean, meat eaters eat Oreos and they are vegan.

[@Fernandogdc]

You are definetely going to be a true ruminator from now on. ;) Congratz and may the green force be with you!

[@NervylHraje]

@@ThePotThickens Well you know... Milk, but othervise yeah :D

[@ben66562]

@@NervylHraje actually oreos themselves are 100% vegan!

[@NervylHraje]

@@ben66562 Oh, you're actually right. From what I read there might be cross-contact, but that doesn't really hurt animals further thus vegan imo.

[@stevefranpimblett8257]

I stumbled across this vid the other day and decided to try it. I am a long term vegan (over 32 years) and have a stock standard seitan recipe that I make but this looked like a much faster way to arrive at my destination. I didn't hold out a lot of hope that this recipe would be good and my husband is a fussy eater so he is very hard to please but I figured it wasn't a lot of ingredients to "waste" so I gave it a go. I decided to make a thick gravy style sauce with fried sliced mushrooms and onions that I added to the frypan when I flipped the frying seitan pieces for the first time to brown the second side and once they cooked I added the water and put the lid on for it all to steam together. Once the water evaporated I then poured in about a cup of water with added mustard, soy sauce etc. to give a good gravy flavour and colour and used a beurre manie (mixed equal parts vegan butter and all-purpose flour) to thicken the mix when it heated. I added frozen peas directly into this hot mix and steamed some carrot chunks and threw them in and covered it with a lid. I left this till later in the day when my husband wanted his dinner and then steamed some potatoes to serve with the reheated "stew" and he said "This is excellent" and was picking out the seitan pieces from the mix to eat them as he was batching up the leftovers for storage. A total "SCORE!" and I am very excited to tinker around with this to use it in all kinds of recipes and I think it just superceded my usual seitan recipe. Most impressed with both the texture and the results. I did add additional flavourings to the mix as well as a heaped tsp of nutritional yeast to the dough. One thing, this made a LOT of seitan. I used my biggest frying pan 30 inches (76cm) and I was only just able to fit all of the pieces into the frying pan in a tight fit and it took longer to make than stated because of all of the turning etc. however lesson learned and I will use 2 frying pans next time. Excellent recipe and thank you so much for sharing it :)

[@ThePotThickens]

Thanks. Yes, this process is so versatile. I've used it to make Japanese Curry, Paella, Swiss Steak, etc. Great if you are in a hurry to get dinner on the table.

[@KarinSD]

This was a perfect recipe. We just bought the seitan flour the other day, and this was the first recipe we tried. Thanks 🙏🏻

[@ThePotThickens]

Excellent! Thanks for watching.

[@greyriddance64]

I use to do this, almost the same recipe, but I add hoisin sauce too, and marmite and potato starch in the dough. It's really quick and easy. Never tried with pea protein. Now curious... Nice idea!

[@ThePotThickens]

That sounds really good. I like to add pea protein for some more complete protein as gluten lacks lysine.

[@jorats]

This is incredibly delicious. So much so that my dad a huge meat eater has requested I make him his very own batch. Thank you so much for this recipe!

[@ThePotThickens]

Thanks for letting me know! Awesome!

[@timoijas7496]

I make seitan monthly. I only do the washed flour method that you taught me, I find the texture better than using gluten flour. I make a seasoning paste that I mix in the seitan. It contains miso, kecap manis (sweet soy sauce), liquid smoke, nutritional yeast, and Kala namak (black salt). When used just a little, kala namak really makes the seitan taste like meat. Sometimes I blend a beetroot in the paste to get some red color and softer texture seitan. Thanks for the video!

[@ThePotThickens]

Awesome. Yes. I prefer washed flour also and I mix in seasonings most of the time.

[@sarag1158]

this is so accessible! all of your videos are. currently watching the Irish stew video but wanted to go back and comment on this one.

[@ThePotThickens]

Thank you!

[@bornonanewmoon]

Didn’t eat all day from being down and lazy as a result, no groceries at all, and remembered at 9pm that I have vital wheat gluten. I made this with what I had, same steaming method, and then finished it off with some butter to get it a bit crisp again at the end and ooooooooooh shiiiiiiid. Thank you for leading me to water AND TEACHIN ME ❤️

[@ThePotThickens]

Glad you liked it. Thanks for watching.

[@frenchfry5675]

Made it last night and it was very tasty. I didn't have pea protein and subbed chickpea flour for it. Also didn't have bouillon powder so I just used broth instead of plain water. Next time though I'm going to try it without the water steaming part after they are fried. Anyway, thank you for making this recipe!

[@ThePotThickens]

Great job! Yes, you can really play around with this recipe. I've added things like fennel and spices to make sausage flavored, etc. It works.

[@TigerGreene]

This looks incredible. I need to try this.

[@ThePotThickens]

Thanks so much. The process is very flexible. You can season it in many different ways. I've used sausage seasonings for example.

[@thesayerofing]

Nice! This is how I have been doing it forever. Usually add 1/3 coarse oat flour in place of the wheat flour and pea protein, and cook it like a gyoza. Fried protein dumplings.

[@ThePotThickens]

Yes! Oat flour would be good. Thanks.

[@Fudgeey]

Brilliant. Using wheat gluten dough as dumpling wrappers, absolutely brilliant.

[@jamieparnell6833]

I just made this and it was delicious! I used a bottled Sesame Garlic sauce to save even more time. I loved and will be making it all the time now. Thanks!

[@ThePotThickens]

Wonderful! I'm glad it worked out well.

[@tiredgardener]

Looks delicious! Ketchup has its origins in East Asia, think it was originally a fish saurce that got more and more Westernised until it is the sauce we have today. So no surprise seeing it used.

[@ThePotThickens]

That is correct! Thanks for watching.

[@cherryeve13]

Thank you for this recipe! First time I tried it by following Sauce Stache, but you add pea protein powder which is a great idea. Thanks also for the tipps regarding cooking the seitan pieces. I believe the water really helps to cook the seitan better and even reduce its flavour. I wonder what will be your next recipe. Always a fan of your upgrades👍

[@ThePotThickens]

Thanks! I will have my fried rice recipe out probably on Thursday. I’m working on some other quick recipes like an easy tofu shakshuka. I’m also experimenting with a seitan burger. Stay tuned for more!

[@cherryeve13]

@@ThePotThickens well.... seitan burger definitely caught my attention🤩 But always waiting for all your great ideas! Cheers from Europe💫

[@pullthereins]

Yummm looks delicious. Now I’m hungry. Thanks bro 🤟🏻

[@ThePotThickens]

No problem

[@feistyphysicist]

I will be trying this (thanks to his personal recommendation). Many of us who are not chefs or cooks get daunted by food-making processes and a massive list of ingredients, so this is good - short and simple. I will be adding my own 'bits' to make it savoury rather than anything sweet, and I will come back here and say how it went.

[@ThePotThickens]

Thanks. Yes, please let me know how it turns out.

[@rainerschinkler7336]

I ordered 2 kg of gluten just 5 days ago and thought a lot about what do to with it first...Now there is your video - coincidence?

[@ThePotThickens]

No. I’m here for you! Lol. Let me know how it turns out.

[@leomardo8083]

It is quite good, but I would not call it chicken this way. I tried it and I would describe it as meat ball texture. I guess for the sesame chicken dish it would also work well or for "chicken" nuggets. For chicken filet bites, it has to have more texture, so maybe longer cooking time is required or kneading time, less liquid? But it is still good, thanks for the recipe!

[@ThePotThickens]

Thanks. I appreciate that.

[@EverythingShakes]

Looks awesome!

[@ThePotThickens]

Thanks.

[@brylleq]

I just made this earlier with a slightly tweaked oriental sauce and IT WAS AMAZING! ❤ Thank you for such an easy and delicious recipe! Would defo buy your cook book if you ever have one!

[@ThePotThickens]

Glad you liked it!! Thanks for watching.

[@MJ-ib7iq]

Thanks for posting, can’t wait to try it. I’m not a fan of the washing method and this is so simple I’m going to make it with my kids.

[@ThePotThickens]

Awesome.

[@gregburlet6485]

Awesome channel. I switched from vital wheat gluten seitan to your (tiktoks?) washed seitan method and it's delicious and I don't have to go out and find vital wheat gluten which is great. Keep up the videos, I'm making this and your fried rice tonight for dinner!

[@ThePotThickens]

Thanks so much. I'm glad it is useful for you. Please let me know what else you want to see!

[@debk6161]

Once I lined up my ingredients this was very easy and astonishingly quick to make. The results were tender and the seitan pieces had a texture similar to takeout Chinese chicken dishes. Next time, though, I will increase the sauce flavor by adding some frozen orange juice concentrate to make it into orange sesame vegan chicken! That’s one of our favorites! Thank you so much for showing us this wonderful method of making seitan. It’s definitely a keeper! 🥳🥳🥳

[@ThePotThickens]

I’m glad you find it useful. I use this method for all kinds of things.

[@FlourEggsYeast]

How ironic! I just was looking at your pesto bread from six months ago & here you are posting a new video. How have you been? It looks like your channel completely blew up last year, great job! Hope you had a great New Year. - Theresa & Cam

[@ThePotThickens]

Thanks. I’m doing great but very busy.

[@PandasKitchen]

Hoooooly crap. What a game changer. I need to try this. And I might borrow some of the techniques in a future creation - with proper credit of course 😁 thanks for sharing!

[@ThePotThickens]

It is. The first time I tried it I was shocked at how good it was.

[@Dawn-zo2ny]

Thank you for this recipe...i just watched a video by "Sauce Stache" where he experimented with substituting 25% of nutritional yeast for gluten flour and he says it comes out better...They also did 10% which was too low, and then 50%, which was too high...In case you want to watch it's called, "1 Ingredient will CHANGE The way you make Seitan"... ✨

[@ThePotThickens]

Thanks. I'll check it out. Mark usually has some great suggestions!

[@molihua15]

Look really nice! I wanted to try more vegan recipes and make seitan but traditional recipes just take too long: I have a job and other responsibilities, don't have time to knead seitan for an hour :D

[@ThePotThickens]

Yes. I have been very busy lately too so I’m working on several quick and easy recipes. Stay tuned.

[@kayleeslater6345]

I can't believe how amazing the texture of this is!! It tastes just like Chinese takeout chicken

[@ThePotThickens]

Yes - I'm amazed by it as well. Thanks!

[@ventusheart5733]

I tried this all the time now with some variations. Trying with a bit of red lentil flour, chickpea flour.... My fave version remain with cornstarch ❤️ one secret : wait a bit after turning the heat off so i can still cook a bit longer with a plate on top ❤️

[@ThePotThickens]

Thanks. Great suggestions.

[@shmelvinjoestar3586]

Can you tell me how that works? Do you use corn starch instead of flour?

[@Hollyweeny]

Looks great! This is exactly the kind of recipe I was hoping to find, and I'm going to try this tonight but as as breaded fried chickn chunks :D (we have leftover mashed potatoes)

[@ThePotThickens]

Awesome. Please let me know how it turns out.

[@Hollyweeny]

@@ThePotThickens I just made the chicken (will bread it later) and it's delicious! I didn't have regular flour, so I subbed a mix of wheat gluten & potato starch, also added some nooch. I could definitely eat it all as is! thanks for sharing.

[@lewis6567]

You're brilliant! thanks for all of these fantastic recipes

[@ThePotThickens]

You are too kind. Thanks.

[@Hindrenaline]

Good grief! You are a magician with food, sir.

[@ThePotThickens]

Awe. Thanks.

[@twolamevegans3591]

Can’t wait to make this 😋

[@ThePotThickens]

Awesome!

[@lynninii]

THIS LOOKS SO GOOD

[@ThePotThickens]

Thank you. It is.

[@HelenaL]

This looks soooo good and simple. Thank you for sharing!

[@ThePotThickens]

You’re welcome

[@NYStateOfMindJMH]

The texture on these are great! Best i've tried with VWG so far

[@ThePotThickens]

Thanks. And so simple.

[@UltimateArts13]

Wow this looks amazing!

[@ThePotThickens]

Thanks. It is so versatile. I use this process for all kinds of dishes.

[@shannonlee1010]

Going to try this tomorrow. :-) Looks delicious

[@ThePotThickens]

Awesome. Thanks.

[@oggatog3698]

5 minutes of prep + 10 minutes to fry + 10 minutes to steam + a few minutes to fry = 15 minutes

[@ThePotThickens]

I see you can count too. ;)

[@TheOBriensKitchen]

So delicious and fantastic way to prepare this delicious vegan chicken dear friend and it looks so yummy and tasty my dear friend. Thank you so much for sharing. Happy New Year 2022 dear friend. Have a great day.

[@ThePotThickens]

Happy new year. Thanks for watching.

[@nashiv9864]

That Looks great. Looking forward to give it a try.

[@ThePotThickens]

Please do.

[@stargazer1835]

The traditional dough that you made and braided is what I was looking for 🤔I wonder if you can make nuggets from that

[@ThePotThickens]

I think you probably could.

[@stargazer1835]

@@ThePotThickens that's remarkable I'd love to see that 🤯not because your my KZbin servant, but you are actually respected for making the traditional actual vegan meat, when I get in a home I'll definitely do your method and branch off from that, I consider this the most authentic on KZbin for sure and I've seen many thank you for this for I new those methods were quite fast. Old methods are like old wine 🍷🍷🍷

[@annepahler8726]

Thank you, great recipe. I used 'beefy' spices and boullion and we had goulash for dinner.

[@ThePotThickens]

Awesome. How did it hold up in a stew?

[@annepahler8726]

@@ThePotThickens , perfectly fine. However, I put the goulash into the gravy only to heaten the pieces up. They were very tasty, not spongy at all. Tomorrow we will test the leftovers having stayed in the gravy for 24 hours.

[@treshanleymusic]

what do you use for beefy spices? I am looking to do the same but want something low sodium. Any ideas would be appreciated!

[@annepahler8726]

@@treshanleymusic , I use store bought spice mixtures but they are not low in sodium.

[@treshanleymusic]

@@annepahler8726 that's the problem, I can't find anything low in sodium beef wise. Chicken I get the low sodium NOT CHICK'N cubes are fab - but Beef has eluded me! Thanks for getting back to me on this ! Appreciated!

[@eloisewiggins8198]

I love it because it's so quit thank you😋

[@ThePotThickens]

You’re welcome.

[@vanessakha5977]

Gotta give this a try!

[@ThePotThickens]

You should!

[@juliasvegankitchen]

Look so yummy 😋

[@ThePotThickens]

It is so good and the process so versatile.

[@alexnackley3865]

This turned out great!

[@ThePotThickens]

I'm glad! Thank you.

[@CyanStudios24]

This is the best seitan cooking method ive tried. Simmering it or baking it never gives it a good texture in my experience

[@ThePotThickens]

Thanks. I love this easy method.

[@Artemisio987]

perfect! i needed a way to get rid of some wheat flour i have around, i will give this a go! :D

[@ThePotThickens]

Hope you enjoy

[@butterdog5099]

I am trying this, thank you!!

[@ThePotThickens]

Awesome.

[@andres_camarillo]

Just made it, amazing 💕

[@ThePotThickens]

Awesome! Thanks for watching.

[@luisfbjunqueira5837]

Thank you so much!!!

[@ThePotThickens]

You're welcome!

[@lb6110]

Awesome! Thank you!👍

[@ThePotThickens]

You're welcome.

[@gladtidings4all]

Can you give us the recipe in tsp and cups I don’t use grams

[@ThePotThickens]

Sorry, I didn't measure it by cups. If I were to guess, I would say almost 1 cup of gluten, 1/4 cup flour, 1/4 cup pea protein. Maybe a little less than the full measures of these. See if that works for you.

[@Meccarox]

Looks delicious! I am going to make this.

[@ThePotThickens]

Awesome. Thanks.

[@levihinsen1917]

LEGENDARY

[@ThePotThickens]

Thanks.

[@woodsss5521]

This was soooooo good

[@ThePotThickens]

Awesome! I'm glad it turned out well for you. Thanks for watching.

[@deratu5517]

WOW! I will try it when I am able to

[@ThePotThickens]

Awesome. Thanks.

[@cheesyuniquorn]

So delicious!!! 🤤

[@ThePotThickens]

Thank you 😋

[@herrherr2086]

you should call your viewers "pot heads".

[@ThePotThickens]

lol. Yes!

[@guyfellows3163]

I'm already called that.

[@jaymayhoi]

oooo really nice and easy!

[@ThePotThickens]

Thank you! Cheers!

[@garlandstyle5797]

Looks good, I'll try it, but if you timed yourself, this was closer to 30 minutes. :)

[@ThePotThickens]

Probably 30 minutes total prep - only 15 minutes to cook.

[@AndreaRuizCa]

Woooow

[@ThePotThickens]

Thanks.

[@anettroses]

it was delicious 😋👏

[@ThePotThickens]

I'm glad! Thanks for watching.

[@bigg.chungus]

You rule

[@ThePotThickens]

Thanks!

[@PrincessMargaretJoacquim1111]

Great recipe 😁 quick 😊🤗🤗🤗✌️✌️🕊️💃🕺💃🕺💃🕺😎👍

[@ThePotThickens]

Thank you so much 👍

[@ehvance20]

Where can one buy the vital wheat gluten? that big shopping site seems to be way overpriced....

[@ThePotThickens]

I buy this one from Amazon. The 4 pound bag goes a long way and is about $0.39 per ounce. So, less than some other sellers. Vital Wheat Gluten: amzn.to/3dZgzsF

[@pugsly8087]

I might have made the chunks too big next time will make them smaller so they can cook through better

[@ThePotThickens]

Let me know if you have any questions.

[@dhanyadave6146]

Is it possible to cook Seitan in 15 minutes without frying in oil? I wanted to prepare the dough, break little pieces, and throw it into a pot of boiling vegetable broth and water? Would that cook it within 15 minutes?

[@ThePotThickens]

Yes, that would probably work. I would simmer it gently though, not boil. You don't want the seitan to puff up. Frying first crisps the outside and helps prevent it from puffing up into a sponge. Give it a try. Regardless, it should still be ok.

[@dhanyadave6146]

@@ThePotThickens Thank you so much!

[@Mattai80]

the content is superb...but you should experiment more with the mic - the echoing sound kind of hurts. thumbs up for more!!

[@ThePotThickens]

Thanks! Yes, my space has lots of hard surfaces that do not absorb the sound. I'm working on it.

[@suecheetham4805]

Nicest and easiest seitan I have made in eight years. The fry and then quick steam method gives it an amazing texture. Would it freeze well?

[@ThePotThickens]

I think it was would but I haven’t tried it.

[@suecheetham4805]

Thanks , will give it a try .😊

[@Shegotsomethintosay]

Yum!

[@ThePotThickens]

It is delicious. Thanks.

[@stefania8715]

Tks for the recipe, looks yummy! I was wondering if you can freeze it?

[@ThePotThickens]

I have frozen the washed flour seitan with good results. I haven't tried with this, but I think it would work.

[@stefania8715]

@@ThePotThickens thank you, I'll try!

[@jaimebohlman7420]

Thank you SO MUCH for sharing this video tutorial. I tried it today and it was good BUT I felt like the pieces were still doughy/chewy in texture. I couldn't find my pea protein powder so I used all-purpose flour and steamed it for 10 mins with water. I may have added too much water to steam (maybe about 1.5 cups in total for the 10 mins), but that wouldn't cause this, right? Do you have any ideas on how I could decrease the doughy texture? Thanks again for your wonderful video and recipe

[@ThePotThickens]

Maybe try less flour? Also, maybe experiment with less steaming and more crisping at the end. Or try the original method without the added steam.

[@jaimebohlman7420]

@@ThePotThickens thank you so much for your response. Still experimenting to try to find the right texture 😁. I am Adventist so I have been doing the washed flour method since a teenager (now in my 40s) but it was always the same rubbery chewy doughy texture (I didn't mind but my husband didn't care for it) so I have been trying to (infrequently) troubleshoot this issue for a while now. I have really been fascinated with the advancements in seitan-making over the decades. Thank you again!

[@ThePotThickens]

@@jaimebohlman7420 great. I find with the washed flour method that you need to leave just a little starch in the dough. The rubbery texture comes from washing too much I think.

[@polythewicked]

Can you not just steam them first and then crisp them?

[@ThePotThickens]

Well, that does tend to make them puff up more. Searing the outside helps keep the shape.

[@sneezyIce]

Would this be a good seitan for other recipes aswel, or would you recommend your flour to seitan process for day to day use?

[@ThePotThickens]

Yes, absolutely. I use this process for a lot of different things. For example, I'll add more savory flavors of sage and fennel and make like little sausages. I have use this in a paella with the "simmering" part the paella making step after searing. I've used this to make patties for burgers and Swiss Steak. Really, the sky is the limit. There are so many uses.

[@denitalaing6497]

Would you mind adding the sesame oil to the sauce ingredients in the comment box? Looks delicious!

[@ThePotThickens]

Thanks. I didn’t notice that. Appreciate it.

[@fleshamoonz]

amazing video! I’m doing this right now, but I want to ask if I can simmer the seitan pieces in a brother instead of cooking them with oil?

[@fleshamoonz]

broth*

[@ThePotThickens]

Yes, you can simmer them. But I like to sear them first to help keep their shape. Just know that they will be rather soft and could get puffy. You just want to make sure they are cooked through. The smaller the pieces, the faster they will cook.

[@SabaBushnaq]

Was wondering if chicken flavoured bulion would turnthis recipe non vegan?

[@ThePotThickens]

There are some totally vegan chicken flavored bouillon powders available. I find some in my local Asian market.

[@carmabee4600]

I would LOVE to know how to make my own wheat gluten flour..

[@ThePotThickens]

I don’t think it is easy to do at home because it requires significant processing to dry it and make it stable. But you can make sciatic directly from flour using the washed flour method, of course. kzbin.info/www/bejne/r4qVioFsoNeJqs0

[@carmabee4600]

@@ThePotThickens Ta, I love that recipe and use it often :)

[@megabidoofus-ub9qh]

I tried this recipe, but the nuggets came out spongy, almost like a dense pancake texture. Any troubleshooting ideas? I'm wondering if I over kneaded it or over steamed it?

[@ThePotThickens]

I’m not sure. Did the outside get seared well? Spongy is usually caused by cooking in liquid too hot.

[@siyae1507]

what can i replace all purpose flour with?

[@ThePotThickens]

Any flour will do. Or you can add just a little cornstarch or other starch. It helps the texture not be rubbery.

[@ThePotThickens]

Any flour will do. Or you can add just a little cornstarch or other starch. It helps the texture not be rubbery.

[@TBummerkaiT]

Isn't the gluten flour already 80% protein? Do you really need the pea protein?

[@ThePotThickens]

Yes, but I add pea protein for a more complete protein. Gluten is low in lysine and is not a complete protein. Legumes provide that, so often I will mix gluten with beans or, in this case, pea protein.

[@Hindrenaline]

I'm going to make this (and the chili rice 😋) for dinner tonight. Can I prepare any of this earlier in the day (things get hectic here in the evenings). Would marinating the seitan pieces be an option for extra taste? Tia.

[@ThePotThickens]

you probably could make the seitan dough ahead of time and have it ready to go. I'm not sure I would marinate it first as you want to sear the outside in the pan first. Maybe you could even do the searing part and cook them then marinade to hold them. Then throw it back in a pan right before serving. Let me know how it turns out.

[@Hindrenaline]

@@ThePotThickens OK, thank you 💚

[@Hindrenaline]

OK I just went ahead and made it, I'll heat it up tonight and just have the rice to cook. First of all I can't believe how quick and easy it was, secondly, WOW! The taste and the texture! I'll say it again, you are a magician with food. I was expecting it to be not so great and thought I'd try the sauce with Sunfed chicken next time if it wasn't tasty but it is!! And a fraction of the price of Sunfed chicken. It'll take all my self control to leave it till my husband gets home and we have it for dinner with your rice 😄 thank you!

[@ThePotThickens]

@@Hindrenaline I'm so glad it worked well. I use this method a lot for a variety of things. Try adding sausage flavorings (e.g. fennel seed, pepper, garlic, etc) and making pan-fried sausage! I have even done that with chorizo flavors and used it directly in making a paella. So versatile. Thanks for watching! Let me know if there is anything else you want me to make a video of.

[@Hindrenaline]

@The Pot Thickens thanks for the extra ideas for this 💚

[@-robindecerck-4817]

How many callories and protein is it with everything together?

[@ThePotThickens]

My guess is the seitan is about 25% protein - 25 grams per 100 gram serving. With the oil and the sauce, the calories will add up. I haven't done the calculation. It should be less than if it were made with meat.

[@filipmatek]

So fried dough balls? Why use the word chicken?

[@ThePotThickens]

This is almost pure lean protein. I use the word chicken because many people are searching for plant based alternatives to familiar meat dishes. They may know what seitan means.

[@filipmatek]

@@ThePotThickens I've never heard of seitan before actually seems great even for a non vegan. Thanks for the tip I'll find some more recipes, I'm keto so won't be adding the sweet sauce with it. Would be better with amino acids but you can't have everything since it's already 15% of carbs and 10x the protein of regular flour.

[@ThePotThickens]

@@filipmatek Yes, it has been eaten for centuries in China. You can use and flavor it any way you like with low carb sauces or seasonings. Regarding amino acids, it is a really good protein source and the only amino acid it is low in is lysine. Combining with legumes provides a full complement of essential amino acids in one meal. But as long as you are getting other sources of proteins with lysine in your diet, there is no concern. Enjoy and let me know if you have any questions. Thank you for watching.

[@filipmatek]

@@ThePotThickens Extremely detailed response, appreciate you putting so much effort in your channel. I'll be sure to watch more of your recipes, cheers.

[@a902l9]

I wish this faux meat was called Jeezus instead😅. I love the vegetarian inspiration.

[@ThePotThickens]

Haha. Thanks.

[@HugginsAmy-d3h]

Rodriguez Anna Lee Deborah Gonzalez Nancy

[@ThePotThickens]

Thanks.

[@dhruvdevc]

How many does this serve chef?

[@ThePotThickens]

This easily served two hungry people with a little bit leftover.

[@dhruvdevc]

@@ThePotThickens thanks for letting me know :)

[@DhasseLOL]

Hi! Loved the recipe, tried it today. I would have liked the seitan to be a little less tough than it turned out though, what adjustment could I make? Or maybe I should just make thinner pieces... :)

[@ThePotThickens]

Yes. I think the thinner, the better for this method.

[@dennispharo]

good taste but, kinda chewy

[@ThePotThickens]

Fair enough! Sometimes that texture is ok. Traditional Chinese kao fu is very puffy and spongy.

[@calibansrage]

You added hundreds of calories to the dish with all that oil. Sesame oil in the sauce, two tbsp in the pan, two more drizzled on top? Youve probably added 400-500 calories. Had to view this as a healthy meal option.

[@ThePotThickens]

Sure. Make this with less oil. You certainly can. The original chicken dish would be even higher in fat with the saturated animal fats in the meat.

[@garlandstyle5797]

Actually, 30 to 35 minutes. Lets be honest. But? He needs hits and money.

[@ThePotThickens]

Yes! Thanks for watching and commenting. Actually, it should not take that long.

[@EverythingShakes]

Looks awesome!

[@ThePotThickens]

Thanks.

[@hollywebster6844]

I can't wait to try this!

[@ThePotThickens]

Awesome. Thanks.

[@runningkago4793]

Made seitan for the first time at home using this recipe. It tastes amazing. I used Chia seeds instead of sesame seeds and subbed Pea Protein for chickpea flower.

[@EverythingShakes]

Looks awesome!

[@ThePotThickens]

Thanks.

[@EverythingShakes]

Looks awesome!

[@ThePotThickens]

Thanks.

[@momomomo5744]

الله يحفظكم نرجوالترجمةللعربية

[@ThePotThickens]

I’ll try

[@creating1_c1999]

I would have loved to see what the inside texture looks like.

[@ThePotThickens]

Ah, sorry. I forgot. It is not shreddy but similar to a take out chicken.