Chinese Takeout Style Lemon Seitan

Chinese Lemon Seitan

Chinese Lemon Chukn-2

1.35 kg cooked seitan (about four fillet sized pieces)
2 tbsp soy sauce
1.5 tsp salt
250 ml vegetable oil
5 tbsp cornflour
1/2 tsp baking powder
5 tbsp caster sugar
250ml vegetable stock
1 tbsp lemon juice
1 lemon, sliced

Combine the soy sauce with 1/2 tsp salt and marinate the seitan for about 20 minutes in the fridge.

Note: You can use the same recipe for the seitan as shown in my Southern Fried Chickenless Nuggets. Follow the recipe up to and including draining the boiled seitan. Just make the pieces bigger, cook in the water for an extra 10 minutes and make sure the seitan is cold before beginning this recipe.

Beat 4 tbsp cornflour with the baking powder and a little water to make a batter (for an even lighter batter use soda water). Heat the oil in a deep pan, coat the seitan in the batter and fry until crispy and golden brown on both sides.

Combine the sugar, 1 tbsp cornflour, stock, lemon juice and 1 tsp salt in a pan and cook over a medium heat while stirring. After a minute or two add the sliced lemon and continue to cook and sir until the sauce is no longer opaque.

Slice the seitan into 1cm slices and pour the sauce over the top.

Delicious served on a bed of fluffy white rice.

Chinese Lemon Chukn-1

This recipy has been entered into the Virtual Vegan LINKY Potluck

This recipe has been entered into the Virtual Vegan LINKY Potluck

Posted on 27/01/2015, in Chinese, Main, Takeout, Uncategorized, Vegan and tagged , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

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