Fried Crispy Vegetable Duck Recipe

Make seitan dough

In a large bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, and five-spice powder. In a separate bowl, combine hot vegetable broth, soy sauce, dark soy or molasses, and sesame oil. Pour the wet into the dry and stir until a shaggy dough forms. Knead for 3–5 minutes until elastic but still slightly dense.

Shape the seitan into a flattened log about 1.5–2 inches thick and roughly 8 inches long. This will mimic a duck breast shape and allow an outer crust to form when fried.

Wrap the log loosely in foil or place in a steaming tray and steam over simmering water for 30 minutes. After steaming, allow to cool at least 10 minutes; reserve for slicing later.

While the seitan steams, prepare the filling. Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add minced ginger and garlic and sauté 30 seconds until fragrant.

Add chopped shiitake mushrooms and cook 3–4 minutes until they release liquid and soften. Add shredded napa cabbage, grated carrot, and chopped water chestnuts. Cook 2–3 minutes until cabbage softens but still has some bite.

Stir in soy sauce, rice wine, and white pepper. Cook another minute. Remove from heat and fold in sliced green onions. Transfer to a bowl and let cool completely—this prevents the breading from getting soggy.

Slice the cooled seitan log horizontally to create 4 even cutlets (about 4 pieces). On a work surface, place a seitan slice, top with 2–3 tablespoons of the cooled vegetable filling, and press gently to adhere. Repeat with remaining pieces. If you prefer a layered thicker cutlet, you can sandwich filling between two thinner seitan slices and press edges to seal lightly.

Set up a breading station with three shallow bowls: 1) all-purpose flour mixed with 0.25 tsp salt, 2) beaten egg (or aquafaba) mixed with cold sparkling water to make a light batter, and 3) panko breadcrumbs. You can also mix 1/4 cup cornstarch into the panko for extra crisp.

Dust each assembled seitan cutlet in the flour, shaking off excess. Dip into the cold batter to coat, then press into panko breadcrumbs until well covered.

In a heavy skillet or deep fryer, heat 1 to 1.5 inches of neutral oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds.

Fry cutlets in batches, 2–3 minutes per side, turning once, until deep golden brown and crispy. Avoid overcrowding. Transfer to a wire rack set over a tray to drain and keep crisp.

While frying, combine hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, and chili paste in a small saucepan. Warm gently over medium heat, stirring until smooth.

Mix cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and whisk into the sauce. Simmer 1–2 minutes until slightly thickened. Taste and adjust sweetness or acidity as needed. Keep warm on low heat.

When cutlets are drained and still hot, brush the hoisin glaze over each piece generously on both sides to create a sticky coating. Alternatively, toss briefly in the glaze in a shallow pan for full coverage, then return to the rack for 30 seconds to set.

Arrange glazed cutlets on a serving platter. Garnish with thin cucumber slices, cilantro or additional green onions, and a sprinkle of toasted sesame seeds. Serve with lime or lemon wedges on the side for brightness.

Serve immediately while crispy, with extra hoisin glaze on the side if desired. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.