Make the vegan chicken dough

• Mix the vital wheat gluten, chickpea flour, smoked paprika, garlic powder and onion powder in a bowl.
• Pour in the vegetable stock and soy sauce and knead into a firm, elastic dough.
• Rest the dough while the broth heats.

Simmer the seitan

• Bring a pot of vegetable stock to a gentle simmer.
• Tear or cut the dough into bite-sized pieces and lower them into the broth.
• Simmer gently until firm and cooked through, then drain.

Fry the chips

• Heat the oil in a deep pan.
• Fry the potato chips until golden and crisp.
• Drain on a rack and season with salt.

Fry the vegan chicken and veg

• Fry the seitan pieces in hot oil until golden and crisp.
• Add the onion, green pepper and red chillies and stir-fry until softened.

Season the spice bag

• Toss the fried chips and vegan chicken together in the pan.
• Sprinkle over the five spice, chilli powder, salt and sugar and toss well.
• Scatter with spring onions and serve hot.