Buffalo Chik’n Nuggets

DSC04063-001
The sauce for these delicious and spicy nuggets was created in Buffalo, New York, hence the name.

Ingredients:
• 1 recipe (about 20 oz.) Chik’n Seitan nuggets (from my cookbook)
• ¼ cup flour of your choice, non-GMO cornstarch or arrowroot powder
• ½ tsp fine sea salt or kosher salt
• ½ tsp paprika
• ½ tsp garlic powder
• vegetable oil for frying

For the sauce:
• ¼ cup Better Butter (from my cookbook) or vegan margarine
• ¼ cup vinegar-based hot red pepper sauce

Optional condiments:
• Chunky Bleu Cheese Dressing (from my cookbook) or “Buttermilk” Ranch Dressing (from my cookbook)
• celery sticks

Technique:
After refrigerating the prepared chik’n seitan nuggets as recommended, drain any excess broth they may have been stored in. There’s no need to pat dry as moisture will help the flour adhere better.

Combine the flour, salt, paprika and garlic powder in a zip-lock bag. Add the nuggets and shake well to coat evenly (a light coating is all that is needed).

Pour ½-inch of oil into a large deep skillet or wok and place over medium-high heat until the oil appears to shimmer. Add the nuggets to the skillet and fry them until golden brown, about 3 to 4 minutes per side. Remove to a plate lined with paper towels.

Melt the vegan butter or margarine in a bowl in the microwave or in a small saucepan and whisk in the hot sauce. Toss the nuggets in the sauce mixture until evenly coated and serve immediately to prevent them from getting too soggy. You can also serve the sauce on the side. Serve with celery sticks and Chunky Bleu Cheese Dressing or “Buttermilk” Ranch Dressing. If you need to reheat the nuggets, gently warm them in the oven – do not microwave or they will get soggy.

When the oil in the skillet has cooled, strain and save for future frying purposes or dispose of properly in the trash (never pour oil into the drain!)

Print Recipe
Buffalo Chik'n Nuggets
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Share this Recipe
 

Kung Pao Chik’n

DSC04497-001
Diced chik’n seitan, sliced garlic, grated ginger and green onions

are stir-fried in a spicy Szechuan sauce with dry roasted peanuts.

Ingredients:
• 10 oz. chik’n seitan (from The Gentle Chef Cookbook), diced into ½-inch pieces
• 2 T vegetable oil plus 1 tsp sesame oil for frying
• 5 scallions (green onions) including green tops, diced
• 4 cloves garlic, thinly sliced
• 1 T freshly grated ginger
• ⅓ cup unsalted roasted peanuts (or cashews)
• 1 to 2 tsp crushed red pepper flakes
• 1 tsp cracked black pepper

For the marinade:
• 1 T water
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 2 tsp dry sherry or Shaoxing rice wine (substitute with water if necessary)
• 2 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder

For the sauce:
• ¼ cup water
• 1 T dark brown sugar
• 1 T rice vinegar
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp sesame oil
• 1 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder

Technique:
Mix together the marinade ingredients in a zip-lock bag. Add the chik’n, seal and shake to coat. Set aside while you prepare the rest of the recipe but shake occasionally to redistribute.

Combine the ingredients for the sauce in a small dish, whisking well to ensure the starch is fully dissolved. Set aside.

Thinly slice the garlic and set aside in a bowl with the grated ginger and diced green onions.

In a wok or deep skillet, add the vegetable oil and 1 tsp sesame oil and place over medium heat. When hot, add the red pepper and black pepper and sauté about 30 seconds.

Add the chik’n including any marinade and sauté for about 4 minutes until the chik’n is lightly browned.

Add the ginger, garlic and green onion mixture and sauté an additional minute or two.

Add the sauce, toss well, and sauté until the sauce begins to thicken. Serve immediately with jasmine rice.

Print Recipe
Kung Pao Chik’n
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe