Chinese Food

How to make seitan (mock chicken meat) from scratch

Seitan is a type of wheat protein that has been processed to have the texture and chewy-ness of meat. This low cost, high protein food source can be used in place of tofu or any other vegan meal you might crave.

How to make seitan from flour is a recipe that will teach you how to make seitan at home. Seitan is a meat substitute made from wheat gluten and water, which can be used in vegan dishes. Read more in detail here: how to make seitan from flour.

You’ll be happy to learn that normal flour may be used to create vegan meat (seitan) if you’re a vegetarian. Here is one of the most popular techniques for making seitan at home, which uses the “wash the flour” technique. 

In essence, the flour and water are combined to make a dough, much as when making bread but without the sugar, salt, and oil. The dough should then be gently washed with water numerous times until the majority of the starch has been removed, mostly leaving the wheat protein left.

Every Chinese vegetarian uses this protein mass, known as seitan, to make a variety of imitation meat meals.

This page discusses how to manufacture seitan using this technique, often known as wheat meat or vegan meat. Additionally, this food site has additional recipes that explain how to utilize them to produce different vegetarian foods. 

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This article shows you the detailed steps to make seitan with regular flour, which looks like shredded chicken meat.

1) Work the dough.

Creating a dough, which is similar to making bread but without yeast, is the first stage. 

  1. In a sizable mixing basin, tally up the necessary quantity of flour.
  2. The flour should form a nonsticky dough after being combined with water. Although it is first somewhat sticky, after kneading it becomes smooth and nonsticky. 
  3. Place the dough on a work surface and stretch it thinly once it is no longer sticky. The dough should then be rolled up, turned 90 degrees, and stretched one more.
  4. The dough needs 10 minutes of further stretching and kneading to become glossy. This process is essential for creating the gluten that gives seitan its meat-like texture. 
  5. Just enough water should be added to the big saucepan to cover the dough. Before rinsing the starch away in the subsequent step, wait one to two hours for the gluten to completely relax.


  • Bread flour or all-purpose flour with a significantly greater protein level should be utilized. There won’t be much seitan produced since pastry flour lacks enough protein.
  • I use 2/3 the weight of the flour in water while forming the dough. For 1 kilogram of flour, you would thus need 666 ml of water. It doesn’t have to be precise. 
  • If you are working with a big amount, you may use a stand mixer or food processor with a dough hook to replace the hand kneading.
  • Stretching the gluten in all directions is made easier by rotating the dough 90 degrees after each round of kneading. 
  • The dough may be submerged in water for up to eight hours or overnight. If you soak it for too long, though, it tends to disintegrate.

2. Rinse the starch away

The seitan dough should have softened after soaking for more than an hour. 

  1. To release the starch into the water, gently compress the dough between your fingers. It must be handled carefully to avoid coming apart since it is now soft. The water will get milky very soon. 
  2. After roughly three minutes of washing the dough, put the starchy water in another container. 
  3. To wash the dough a second time, add some new water. The removal of the starch will cause the dough’s texture to change, becoming more elastic and smaller. 
  4. Wash until the water starts to become milky once again. The third time through, repeat the procedure. The dough will now be too soft to handle by hand, so you may wish to strain it through a colander to drain the starchy water. 
  5. The water should no longer seem milky but somewhat murky, like the water we used to wash the rice before cooking, so repeat the washing procedure a further four times, if necessary. The dough will gradually transform into a flexible mass, as you’ll see. 
  6. It is appropriate to halt extra washing after the dough has significantly shrunk, changed color from white to beige, and become more stretchable. Take the seitan out of the packaging.
  7. Before moving on to the next procedure, let it rest for fifteen minutes.


  • The starch water from the first, second, and third washes will be saved for use in subsequent dishes. 
  • The dough will begin to crumble after two to three washings, which is to be anticipated. It will eventually get more elastic and come back together. 

This article shows you the detailed steps to make seitan with regular flour, which looks like shredded chicken meat.

3. Tie a seitan braid 

Now that the seitan is prepared, cook it. However, the goal of this recipe is to produce a meat-like texture. As a result, there is a further step required to complete it.

This is the procedure. 

  1. Once the seitan is on a work surface, carefully stretch it in one direction with your hand until it resembles a rod. 
  2. Next, shape it so that both sides are straight. 
  3. With a sharp knife, divide the seitan into three pieces, leaving one end intact.
  4. Stretch and braid the gluten by beginning to make braided bread. While braiding it, gently tug and stretch it to lengthen the gluten. In order to finish it off, tuck the end into the dough.
  5. After that, tie a few knots to further compress the gluten and stop it from over-expanding when cooking in the next stage.

4. In a braising liquid, cook the seitan.

The seitan may be cooked in normal water or vegetable broth, but it tastes better when it is braised. In order to improve the taste of the seitan, I use the braising liquid from the soy sauce chicken dish. 

  1. Put the braising seasoning Ingredients in a saucepan as directed in the recipe below. 
  2. Stew the seitan for approximately an hour in the braising liquid. The seitan should sometimes be turned. The taste is infused into the seitan’s inside over the course of an hour. 
  3. Refrigerate the seitan overnight to allow it to absorb additional flavor by transferring it, along with the braising liquid, to a ziplock bag or other airtight container. I’ll be able to utilize it to make my preferred vegetarian dinner the following day. This seitan has a soy sauce chicken flavor and appearance.

Like chicken breast flesh, seitan can be chopped or shredded and used in cooking. Some of my favorite preparations include braising tofu with imitation chicken flesh, stir-frying it with veggies, and chopping it into little pieces for fried rice and noodles.

The starch water gathered is used to produce Liangpi, a kind of cold Shanxi noodles eaten with bean sprouts, cucumber, and a hot sauce. 

Once I publish these recipes, I’ll provide the link below. 

a different approach

Start with Vital wheat gluten flour if you don’t want to manufacture seitan from scratch. You should be able to buy it online or at a nearby grocery shop. Making is quicker and requires less time since the starch is not washed away. You may skip the cleaning procedures by just kneading Vital gluten flour with little chickpea flour and water.

If you choose this way, you may add additional dry Ingredients to the dough while you knead the basic seitan recipe for more flavor. Garlic powder, onion powder, liquid smoke, olive oil, black pepper, or even a little amount of vegetarian bouillon cubes are typical spice components.

Is seitan free of gluten? 

You should avoid gluten since it is not gluten-free. Please use meat substitutes made with beancurd skin if you have celiac disease or irritable bowel syndrome. Here is a recipe for beancurd skin-based vegetarian duck.

30 minutes for preparation

1 hour for cooking

1 hour, 30 minutes overall


Component A

Component B


Work the dough.

  1. When the flour and water are combined, knead the mixture to make a dough that is not sticky.
  2. Work the dough. for ten minutes until the surface becomes shiny, and gluten is formed. 
  3. For two hours, submerge the dough in water.

Wash the starch away.

  1. To release the starch into the water, wash the dough for three minutes. Pour the milky water into the trash and wash the item again with new water.
  2. Up until the water becomes semi-transparent, repeat the washing procedure many times.
  3. Give the cleaned dough fifteen minutes to rest.

Seitan is braided. 

  1. Stretch the seitan out onto a work surface until it resembles a long rod. 
  2. With a sharp knife, divide the seitan into three pieces, leaving one end intact.
  3. Stretch and braid the gluten by beginning to make braided bread. In order to finish it off, tuck the end into the dough.
  4. Then tie a couple knots to further tighten the gluten.

Cook the seitan

  1. Bring Component B to a boil.
  2. Stew the seitan for approximately an hour in the braising liquid. If extra water is required, add it.
  3. Refrigerate overnight after adding the seitan and braising liquid to a ziplock bag or other airtight container.

Products to Consider

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Information about nutrition:



portion size

1 serving size equals: 3853 calories 12g of total fat 2g of saturated fat 0g of trans fat 6g of unsaturated fat 0 mg of cholesterol 8617 mg of sodium 803g of carbohydrates 32g of fiber 29g sugar 115g of protein

Nutritionix computed and supplied this information on May 5, 2020.

The “seitan fried chicken recipe” is a vegan dish that mimics the texture and taste of chicken. The seitan can be made from scratch with vital wheat gluten, soy sauce, maple syrup, garlic powder, onion powder, ginger powder and liquid smoke.

Related Tags

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