Seitan chicken

Easy Seitan Chicken (Chickwheat style)

This is our recipe for Easy Seitan Chicken. Essentially it’s a chick wheat recipe but I’ve tweaked it so it’s easier and quicker to make, and you can use a regular steamer to cook it.

Nearly every recipe I’ve looked at calls for the use of an ‘Instapot’ or pressure cooker, with my method you just mix it and steam it and you are good to go!

This is such an easy make, if you only have a tin of chickpeas and some gluten and nootch in the cupboard then it’s still pretty good but of course it’s next level if you have everything on the list.

Like most Seitan it benefits greatly from being left to cool and even rest in the fridge overnight. If you’re tearing bits off to make nuggets or for stir-fry then just watch your hands on the steam when it’s hot, but if you’re wanting to slice it up for sandwiches then rest it overnight and you’ll be able to slice it much thinner.

This is the basic product, you can use this for roast dinner, sandwich slices, curries, burritos, stir-fry and fried chicken. Yes you heard that right, this is the base for crispy fried chicken…. more on that to follow x

Seitan chicken

Seitan Chicken (Chick wheat)

This is my simple and quick recipe for making chick wheat without a pressure cooker!
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Main Course, Main Meals, Snacks, Lunches
Cuisine: Vegan, English
Keyword: chickpeas, seitan
Servings: 2 loaves
Author: Paul


  • Food Processor
  • Stick blender
  • Steamer
  • Baking paper
  • String
  • Table spoon
  • Teaspoon
  • Cooling rack
  • Scales
  • Tin foil


Wet Ingredients

  • 400g tin Chickpeas inc. liquid
  • 200 ml boiling water
  • 1 tbsp cider vinegar/lemon juice
  • 4 tbsp Nutritional yeast
  • 3 tsp stock powder
  • 1 tsp dried parsley
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 0.5 tsp mustard powder
  • 0.5 tsp salt

Dry Ingredients

  • 250 g wheat gluten


Quick and dirty method

  • Tip the contents of the tin of chickpeas (including the juice) in to the food processor.
  • Add the rest of the wet ingredients.
  • Add all of the dry ingredients except the gluten.
  • Blitz until smooth.
  • Add the gluten.
  • Blitz for 1 minute on full power.
  • Rest for 1 minute.
  • Blitz on full power for 1 minute.

If you've got a bit more time method (gets smoother results)

  • Put all of the dry ingredients except the gluten into a coffee mill/herb grinder. Blitz until a fine powder has formed This is chicken seasoning!
  • Using the stick blender, blitz the chickpeas, aquafaba, cider vinegar and 200ml boiling water into a smooth paste.
    Add the chicken seasoning to this and blitz again.
  • Tip the wheat gluten into the food processor.
  • Now blitz on full for 1 minute
    Stand for 1 minute
    Then blitz on full for 1 minute to finish.

After you've made the dough follow this section

  • Remove the dough and split in half, weigh to be exact.
  • Kneed and form each half into two loaves around 20cm long.
    Seitan chicken before steaming
  • Tightly wrap each loaf in baking paper then tie with string. You could also wrap using foil if you prefer.
    Seitan chicken loaf wrapped for steaming
  • Pop them both into the steamer then put the lid on.
    Seiten chicken in the steamer
  • Steam for 45 minutes.
  • When the time's up, take them out of the steamer, unwrap them and place them on the cooling rack for 30 minutes to rest.
  • To make strips/shreds just pull open a loaf with your thumbs in the centre, then peel of strips to suit your dish. Watch out it they are still a bit hot!
    Seitan chicken shreds
  • Fry the pieces in a little oil to get crispy on the outside, or oven bake at 180°C/350°F fan assisted or 200 °C/390 °F regular for 15 minutes to get crispy without oil.
    You can also just cook the pieces in your favourite dish without getting crispy first, enjoy!
Tried this recipe?Let us know how it was!


  1. Benjamin Frazer Blanks

    Delicious! I use these strips for so many recipes. My favourite is slow fried with soy, sweet chilli sauce and rice wine. Topped with sesame seeds and chopped spring onion.

    • Hi Benjamin, so glad you enjoy our recipe. Your suggestion sounds delicious, we will definitely try that! Our favourite is in a curry or in a southern style coating.

  2. First time making shredded chickwheat. Turned out beautifully. I did cook mine for 1hr10 (mixed my recipes up. I will definitely make again

    • Hi Q,
      I’m so happy you got great results from the recipe. I really worked on simplifying the process and making it as accessible as possible with the least amount of equipment and fuss.
      Thanks for the feedback!

      Paul x

  3. I’ve been making seitan for YEARS and have tried loads of different recipes and methods. So far, this is the clear winner. It tears much better than any other seitan I’ve tried and has a much more authentic texture. I use slightly different herbs and spices and add a little soy sauce in as well (to make Asian style meaty strips).

    • Hi Jessie, we’re so happy you like our recipe and method! We played around with it until we got the quality of product vs. amount of faff level just right. We make a lot of this in our house!
      Thanks again for the lovely comments it’s really appreciated x
      Oh one more thing, whilst playing around with fried chick’n yesterday we added 2 tbsp of olive oil to the mix and it had a more fried chick’ny texture.

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