• Mix together the vital wheat gluten, chicken seasoning, garlic powder, onion powder, and salt in a large bowl.
  
• Add in water and mix until a dough forms. Knead dough on a work surface dusted with vital wheat gluten for 1 minute before stretching into a large disc. Cut the disc into chicken cutlet-sized pieces.
  
• Lightly grease inside of a steaming basket with oil, then place seitan chicken inside basket, avoid layering pieces and work in batches if necessary. Steam for 30 minutes.
  
• Leave chicken to cool at room temperature before refrigerating for 1 hour.
  

Shred:

• Place seitan “chicken” on a cutting board and use two forks to shred as thin or thick as you’d like.
  

Roast:

• Place on a baking sheet and roast at 400° Fahrenheit for 15-20 minutes, or until lightly golden brown.
  

Pan-Fry:

• Heat about a tablespoon of oil in a large skillet over medium heat and cook “chicken” in skillet for about 3-5 minutes per side, or until golden brown and crispy.