19min 4 ppl
Vegan Chicken Nanban
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 22g
Carbs 42g
Fats 26g
About this dish
Deep-fried seitan glazed in a quick sweet vinegar syrup, then finished under a spoonful of tangy vegan tartar sauce. The glaze keeps the coating crackling instead of soggy, rebuilt entirely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Plant Proteins
- Seitantorn into large pieces500 g
Tins & Jars
- Aquafaba60 ml
- Cornichonsfinely chopped30 g
Dried Goods
- Plain flour60 g
- Potato starch40 g
- Caster sugar40 g
Oils & Condiments
- Vegetable Oilfor deep frying400 ml
- Soy sauce40 ml
- Rice vinegar60 ml
- Vegan mayonnaise80 g
Utensils
- Mixing bowl
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Finely chop the cornichons and stir them into the vegan mayonnaise to make the tartar sauce, then chill.
Approx. 4 minutes
2
Combine the soy sauce, rice vinegar and caster sugar in a small saucepan and simmer for 3 minutes until slightly syrupy.
Approx. 3 minutes
3
Season the seitan pieces with salt, pour the aquafaba into one bowl, and mix the flour with the potato starch in another.
Approx. 5 minutes
4
Dip the seitan pieces in the aquafaba, then coat evenly in the flour and starch mixture.
Approx. 6 minutes
5
Heat the vegetable oil in a large saucepan to 170°C and deep-fry the seitan for 6 minutes, turning once, until golden and crisp.
Approx. 8 minutes
6
Drain the seitan on kitchen paper, then toss briefly in the warm sweet vinegar glaze.
Approx. 3 minutes
7
Serve the glazed seitan topped generously with the tartar sauce.
Approx. 2 minutes
