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Easiest Chicken Style Seitan Recipe

by Sophie

Make the easiest chicken style seitan in instant pot and get some vegan fillets, cutlets or drumsticks ready for grilling, sandwiches and more recipes. Here I have the instant pot chicken seitan and the stove top method.

Easiest Chicken Style Seitan with Step-by-Step Guide:

If you ask me, seitan is my most favorite meat substitute after soy curl. I make curries, pop-corn seitan(yes it tastes like real), prepare meatless Bolognese and even use seitan in many recipes that call for meat. Check my seitan tikka masala with easiest chicken style seitan and kung pao seitan too. Here I have a spicy taco with this seitan. It is indeed a versatile dish to work with.

So, what is in it. Let’s discuss the recipe.

Easiest Chicken Style Seitan Recipe:

The base of the seitan is vital wheat gluten, which is the protein-rich wheat flour often used in baking. Unlike the regular wheat flour, vital wheat gluten has only the protein part. Thus, when we add a liquid to it, it develops a chewy and meaty texture. Adding flavor to the seitan is the key.

This recipe used cups and liquid ounces. Want to know how many ounces, spoons and grams in a cup? Here is a detailed cups to oz calculator and downloadable chart by Mydaintysoulcurry!

How to Make Easiest Chicken Style Seitan?

I make chicken seitan in two ways: In instant pot, and in stove top. While the stove top was the earlier method when I started, the instant pot method is my latest favorite.

How to Make Chicken Seitan in Instant Pot?

Easy way to make seitan in instant pot
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  • Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
  • Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
  • Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
  • Knead the dough again for few more minutes and divide the dough into two to four sections.
  • If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
  • Or, just use the divided dough in the same form as it is.
  • For fillets and drumsticks – place the divided and shaped dough on a steam rack.
  • For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
  • Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
  • If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
  • Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
  • The more the cook time, the chewier the texture will be.
  • After 60-120 minutes, allow natural pressure release.
  • Remove the seitan and allow them to cool down. If you want, you can shred the seitan chicken once at room temperature or slice it into thin fillet like slices or pieces.

How to Make Chichen Seitan in Stove Top?

NOTE: You can use the same dough used in the Instant Pot method and cook in the stove top either in simmering broth or by steaming. The Ingredients mentioned in this method are different from the ones I use in the Instant pot method. However, I prefer the Instant Pot method more than the stove top – basic and chewy style nowadays.

  • Take 1.5 cups of wheat gluten flour and add ½ tsp of paprika, 1 tsp of garlic powder, cumin powder, a pinch of sea salt and 1/3 cup of nutritional yeast. Now add a quarter cup of chickpea flour. Mix well to combine.
  • For the chewy style, take the above mixture and add dried thyme and oregano, 0.5 tsp of onion powder. Give a good stir.
  • Take 1.5 cups of vegetable broth.
  • Add ½ tsp of no-chicken vegetable bouillon paste.
  • Mix well.
  • For a chewier style, take 1/4 cup of extra broth and add to the 1.5 cups of the above liquid mixture.
  • In addition, you will need two teaspoons of tomato paste too.
  • To add more flavors, mix in 0.5 tsp of the bouillon paste to the liquid mixture. (this is only for the chewy style seitan)
  • Add the liquid to the seitan and mix well with a fork or spoon.
  • Repeat the same process for the chewy seitan too.
  • Now the kneading part. You need to knead well to develop gluten, which gives a good texture to the seitan.
  • Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
  • Repeat the same process for the chewy style seitan. Knead for at least 10 minutes or process in a food processor till the dough looks stretchy and firm.  Rest the dough for ten minutes.
    If you see the dough color, the easiest chicken-style seitan basic dough will look yellowish whereas the chewy style will look slightly reddish. That’s because of the tomato paste.
  • To make the basic style, you will need to cook the seitan in the broth or steam over a simmering broth. I like to cook in the broth because I like a softer texture of the basic chicken style seitan, perfect for curries and stir-fries.
  • Add two cups of vegetable broth in a pan and add a bay leaf.
  • Now add a tsp of vegetable bouillon paste to the liquid and mix well.
  • Bring the liquid to a boil. Open the lid.
  • Cut the basic chicken style seitan into pieces and drop into the hot liquid. Or place them on a steam basket and cook them while the liquid is simmering.
  • Cover and cook for 45 minutes at a low temperature in the simmering broth.

Cooking Seitan: {Simmering and Steaming}

NOTE: The texture of chewy seitan will be softer than the texture of basic seitan. However, the basic seitan will absorb more liquid while cooking and become softer after cooking, whereas the chewy style will be firm and chewy due to the steam cooking process.

  • While cooking, you will see the seitan doubling in size when cooked in the broth. (Don’t open the pan while cooking or stir the seitans)
  • Once they are cooked(after 45 minutes), turn the heat off and allow them to cool. Once cooled, the seitan pieces will be chewy not spongy. NEVER cook seitan in boiling temperature or they will be porous and spongy and retain a lot of cooking liquid in them.
  • For Steaming – Pack the dough in aluminum foil and seal the ends.
  • In a pan, bring filter water to a boil.
  • Add the seitan packets to the hot liquid and cover and cook or steam them on a steam rack inside the pan.
  • After 10 minutes, flip the packs and cover and cook again for up to 30 minutes.
  • Turn the heat off and allow the packs to cool.
  • Your easiest chicken style seitan is ready.

How to Store Chicken Seitan?

  • Slice the chewy style seitan and store in a zip-lock bag for two weeks. You can also freeze these.
  • Store the basic chicken style seitan with the leftover liquid in an air-tight container in the refrigerator for two weeks or freeze it for a month.
  • Instant pot shredded and steamed seitan, fillets and drumsticks stay fresh in the refrigerator for two weeks and for up to two months in the freezer.
chicken seitan made in instant pot

Some more Seitan Recipes from the blog:

Nutritional Information:

The recipe yields six servings, and it’s 143 cal per serving with 26.7g protein. Seitan is definitely a good source of protein.

chicken seitan made in instant pot

Easiest Chicken Style Seitan Recipe

With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.
4.67 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken seitan, easy vegan seitan, homemade seitan recipe, instant pot seitan, seitan drumstick, seitan fillet
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 143kcal

Equipment

  • Instant pot

Ingredients

Instant Pot Chicken Seitan (Works best for all types of recipes)

  • 1 3/4 cup Vital wheat gluten
  • 1 cup Cooked chickpeas w/ 1/4 cup aquafaba
  • 1 cup Tofu (preferably silken)
  • 1 tbsp Vegan chicken bouillon
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt(use less if your bouillon has salt)

Stove Top Chicken Style Seitan (Works Best for Curries and Indian Recipes)

  • 1.5 cups vital wheat gluten
  • 1.5 cups veg broth
  • 1/3 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 1 tsp garlic powder
  • 1/4 tsp cumin powder
  • 1/2 tsp paprika

Optional – For Chewier Stove Top Chicken Style Seitan

  • Everything same as Above
  • 1 tbsp tomato paste
  • 0.5-1 tsp veg bouillon paste
  • 0.5 tsp olive oil
  • 0.5 tsp onion powder (optional)
  • a dash of dried thyme and oregano

Broth liquid (For Stove top method only)

  • 2 cups veg broth
  • 1 tsp veg bouillon paste
  • 1 bay leaf

Steam cooking (For Stove top method only)

  • 2 cups filtered water
  • aluminum foil

Instructions

How to Make Seitan Chicken in Instant Pot?

  • Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
    making chicken seitan
  • Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
    chicken seitan dough
  • Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
  • Knead the dough again for few more minutes and divide the dough into two to four sections.
  • If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
    seitan dough shaping
  • Or, just use the divided dough in the same shape as it is.
  • For fillets and drumsticks – place the divided and shaped dough on a steam rack.
    seitan drumstick
  • For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
    foil packs for steaming seitan
  • Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
    instant pot seitan
  • If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
  • Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
    Instant pot making cauliflower rice in just 1 minute
  • The more the cook time, the chewier the texture will be.
    Seitan chicken in instant pot
  • After 60-120 minutes, allow natural pressure release.
  • Remove the seitan and allow them to cool down. If you want, you can shred the
    seitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
    shredding chicken style seitan
  • Your instant pot chicken seitan is ready.
    Easy seitan in instant pot

Stove Top Chicken Style Seitan

  • To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
  • Mix the wet and dry ingredients and mix well to combine.
  • Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
  • Rest the dough for ten minutes.
  • Add two cups of vegetable broth in a pan and add a bay leaf.
  • Now add a tsp of vegetable bouillon paste to the liquid and mix well.
  • Bring the liquid to a boil.
  • Cut the basic chicken style seitan into pieces and drop into the liquid.
  • Cover and cook for 45 minutes.
  • For the chewy style seitan: cut the dough into half.
  • Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
  • In a pan, bring filter water to a boiling temperature.
  • Add the seitan packets to the hot liquid and cover and cook in medium temperature.
  • After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.
  • Turn the heat off and allow the packs to cool.
  • Your easiest chicken style seitan is ready.

Notes

  • Keep Seitan refrigerated for two weeks or freeze them up to three months.
  • Shredded and Instant pot chicken seitan store well in freezer whereas the basic chicken style seitan(cooked in broth) stays fresh in refrigerator for up to two weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 26g | Fat: 2g

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Easiest chicken style seitan #vegan #healthy
Easiest chicken style seitan #vegan #healthy

FAQ – Chicken Style Seitan

What is Seitan Chicken?

Seitan chicken is a variety of cooked wheat gluten, which resembles meat in look and texture after cooking. The seitan chicken or chicken style seitan is usually flavored with chicken broth(mostly vegan) to make it taste like chicken, which certainly makes it one of the most popular meat substitute for vegans.

Is seitan healthy to eat?

Seitan is naturally fat-free and doesn’t contain any artificial hormones or additives. However, the base ingredient in seitan is gluten. If you are gluten-intolerant, this meat substitute is not for you. Similarly, those with a soy allergy often find seitan as a very favorable meat substitute for their vegan/vegetarian diet. Learn more about the nutritional benefits of seitan.

What is vegan fried chicken made of?

Most vegan fried chicken uses seitan chicken or chicken style seitan, flour mixture for the coating and spices as a marinade. You may like this spicy popcorn seitan recipe from the blog.

Does seitan freeze well?

Yes, seitan can be stored in the freezer for months without any problem. It is advised to divide cooked seitan into portion-size packs and store in air-tight ziplock bags or containers before freezing them.

How is seitan chicken texture?

Shredded chicken seitan

The seitan chicken has a chewy texture very similar to chicken. The instant pot seitan chicken has a very similar texture to the chicken shreds whereas the basic and  chicken style seitan has a soft to chewy texture perfect for curries, grilling and stir fries.

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24 comments

kalyani July 6, 2017 - 3:50 am

4 stars
Very nice

Reply
Sophie July 7, 2017 - 4:10 pm

Thank you!

Reply
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Reply
Sheena July 7, 2017 - 4:21 pm

5 stars
That’s what I was looking for. A perfect recipe guide for homemade seitan. My seitan every time turned super hard. But yours look soft and juicy. Doing this tomorrow!

Reply
Sophie July 7, 2017 - 4:30 pm

Thank you and enjoy making homemade seitan!

Reply
Jappreet Kaur August 3, 2017 - 3:25 pm

5 stars
hello ,
interesting thing never heard of it but want to try it . what is wheat gluten flour never heard is it different from regular wheat flour?? . If yes where to get it . i live in orlando
thanks

Reply
Sophie August 3, 2017 - 9:14 pm

Jappreet, I buy from Amazon. You can buy from local grocer too. It’s just the protein part of the wheat flour. It’s not regular wheat flour.

Reply
Macy September 18, 2017 - 2:36 pm

Can I use a different type of flour for this? I was so excited to make it and realized I don’t have chickpea flour. I have organic all purpose from hard red wheat, then just hard red wheat I milled. Would either work? Thanks!!

Reply
Sophie January 6, 2018 - 12:35 pm

I haven’t tried any other flour for this recipe. Chickpea flour works the best.

Reply
Charlotte October 9, 2017 - 4:15 pm

5 stars
This is the seitan recipe I feel like I’ve been looking for my entire life! Thanks so much for sharing.

Reply
Sophie October 17, 2017 - 4:34 pm

Thank you Charlotte. I am glad that you loved the recipe.

Reply
Lateeka October 21, 2017 - 2:09 pm

Which version would be best for making a southern fried chicken style?

Reply
Sophie October 21, 2017 - 4:01 pm

The non-foil version works great for fried chicken or anything similar.

Reply
Catherine June 23, 2018 - 12:29 am

Do you steam it first and after it has cooled fry it? Do you know any recipe for vegan butter chicken?

Reply
Sophie June 23, 2018 - 9:05 am

Yes, after steaming I shallow fry or grill or bake. I used the Earth balance butter.

Reply
sherry October 21, 2017 - 3:05 pm

How do you know if you kneaded your seitan long enough…and how long would be long enough? =)
Trying this today!

Reply
Sophie October 21, 2017 - 4:01 pm

10 minutes of kneading is enough.

Reply
Amy November 9, 2017 - 5:24 pm

4 stars
Hi Sophie
I made your basic chicken style seitan today and was just wondering if I have made a mistake – the seitan is quite spongy so has soaked up a lot of the broth it was cooked in. Did this happen with your recipe or have I made it wrong? I kneaded the dough and it felt like it usually does, nice and smooth and stretchy, and let it rest as well.
Should I squeeze out the liquid before I use it in recipes or leave it in? I’ve just made quite a soggy sandwich!
I have only made steamed before so not sure of this is normal for boiled seitan.
The taste is lovely though and I hope it will work well in other recipes as well, so thank you for sharing it.
Amy

Reply
Sophie November 9, 2017 - 11:15 pm

Hey Amy, the Seitans should not be spongy. Did you boil them in the broth or wrapped them in foil? If you made the broth one, then it will have some liquid in them. However, after cooling they reduce in size and lose water content. If your Seitan has lots of water, I suggest squeezing them before using in a recipe.

Reply
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Patricia Cage Bibbs October 22, 2018 - 9:54 am

I can’t wait to make this recipe. I am eager to make dumplings. Which should I use?

Reply
Eileen January 11, 2019 - 11:35 am

5 stars
Great recipe, I boil the water and then turn it down to a simmer before dropping the seitan in and I think it creates the perfect texture. I also use regular flour instead of chickpea flour and that works perfectly for me! Its not too salty which allows you to use it in any recipe, but its also super good just as is.

Reply
Sophie January 11, 2019 - 11:39 am

Thank you Eileen and glad you find the best version suiting your palate. I am trying to put together another seitan recipe, hopefully soon, which is a more of a shredded style.

Reply
Krystin August 14, 2019 - 11:16 pm

This recipe looks so good! I have to try, you had me at vegan!

Reply

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