Vegan Sweet & Sour “Chicken”

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This dish pairs crispy homemade seitan with a sticky sweet & sour sauce. The seitan is completely vegan, but its texture is chewy, crispy, and meaty – without the meat!


You’ll make a crispy seitan and a sweet & sour sauce for this dish.

For the crispy seitan (“chicken”)

  • cornstarch
  • seitan (make a batch – recipe here – then let it cool and remove from broth)
  • cooking oil of choice

For the sweet & sour sauce

How to serve

We love serving this over a bed of prepared white rice. You can also enjoy it alone or pair it with Veggie Fried Rice and a side of Coconut Curry Peanut Noodles.

Check out some other seitan-based recipes

Seitan Fried Chick’n

Seitan Chick’n Tenders with Sweet BBQ Dipping Sauce

Seitan Philly Cheesesteaks

Vegan Spicy Popcorn Chick’n

Vegan Sweet & Sour “Chicken”

This dish pairs crispy homemade seitan with a deliciously sticky sweet & sour sauce.
Prep Time 5 minutes
Cook Time 20 minutes
Prep Time for Seitan 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course
Servings 4 servings


For the crispy seitan ("chicken")

  • 1/3 cup (40 g) cornstarch
  • 1 batch seitan (recipe here), cooled and removed from broth
  • 1/4 cup (60 mL) cooking oil of choice

For the sauce

  • 1/3 cup (80 mL) maple syrup or agave
  • 1/3 cup (80 mL) low-sodium soy sauce
  • 2 tbsp (30 mL) unseasoned rice vinegar
  • 1 tbsp (15 mL) sesame oil
  • 1 clove garlic, minced (or 1 tsp jarred minced garlic)
  • 1/2 inch fresh ginger, minced
  • 1-2 tsp (5 – 10 mL) chili garlic sauce, optional use 2 tsp for more spice
  • 2 tsp (5 g) cornstarch + 2 tbsp (30 mL) water

For serving (optional)

  • Prepared rice
  • Sesame seeds
  • Chopped green onion


Make the crispy seitan ("chicken")

  • Place the cornstarch in a mixing bowl and set aside.
  • Cut the seitan into bite-sized pieces.
  • Place the seitan pieces into the mixing bowl and shake around so that all the pieces are lightly coated in cornstarch.
  • Heat the oil on a non-stick large frying pan over medium heat.
  • Remove seitan from the bowl, leaving the excess cornstarch. Place all of the seitan into the pan.
  • Allow the pieces to get crispy on all sides, cooking for a few minutes on each side, stirring and flipping occasionally.
  • Once crispy, remove the seitan from heat and set aside.

Make the sauce

  • In a large skillet over medium heat, add the soy sauce and maple syrup and whisk.
  • Add rice vinegar and sesame oil to the mixture and mix.
  • Next, add the minced garlic, ginger, and chili garlic sauce (if using). Mix.
  • In a separate, small bowl, combine the cornstarch with the water. Mix until the cornstarch is dissolved to create a slurry.
  • Add the cornstarch/water mixture to the saucepan and mix again.
  • Turn up the heat to medium-high and let the sauce cook until it becomes thick and sticky, constantly stirring while it cooks. Once it has thickened, turn the heat to low.

Combine and serve

  • Add the crispy seitan to the pan and mix until completely coated.
  • Serve as-is or over cooked rice. Top with sesame seeds and chopped green onion, if desired. Enjoy!

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