SEITAN FRIED ‘CHICKEN’

Instructions

1.	Mix flour with 400ml water in a bowl until a dry dough is formed.
2.	Turn onto a bench and knead for 10 minutes.
3.	Place the dough in a large bowl and cover with cold water.
4.	Use your hands to repeatedly squeeze the dough until the water has turned milky.
5.	Replace the water and repeat until the water is almost clear while squeezing the dough.
6.	The dough will have shrunk to about a third of its original size and will be very springy and stretchy.
7.	This should take 10-15 minutes.
8.	Drain the dough and set aside.
9.	Fill a medium-sized saucepan with 2 litres of water.
10.	Add the fish sauce, sweet soy, soy sauce and nutritional yeast and stir to combine.
11.	Bring to a low simmer.
12.	Once simmering, tear off pieces of seitan dough (we tore pieces roughly 5cm long) and drop into the stock.
13.	Cook for 30 minutes.
14.	This process changes the texture of the seitan to a more firm dough and infuses it with a bit of flavour.
15.	After 30 minutes, remove seitan from the stock and set aside to cool.
16.	Once cool enough to touch, gently squeeze each piece to remove excess moisture and set aside.
17.	Toast the caraway, coriander and cumin seeds in a dry pan until fragrant.
18.	Grind in a mortar and pestle.
19.	Mix the ground spices with the onion powder, garlic powder, cayenne pepper, smoked paprika, salt and pepper.
20.	Dip pieces of seitan into the yoghurt and then into the spice mixture, ensuring each piece is fully coated.
21.	Gently place the coated seitan on a wire rack.
22.	Pour the oil into a large pot and place over a high heat.
23.	Once the oil reaches 190°C, carefully drop in pieces of coated seitan and fry for 5 minutes or until golden and crispy.
24.	Remove from the oil with a slotted spoon and drain on a wire rack.
25.	Sprinkle with sea salt and serve immediately in sandwiches or burgers, with rice and kimchi, on its own with a hot sauce dip or however you’d eat fried chicken!