Make the Chicken Style Seitan: Add the silken tofu, nutritional yeast, vegan chicken broth, salt, onion powder, garlic powder, sage, thyme, and black pepper to a food processor. Blend until smooth. 

In a medium sized bowl, add the vital wheat gluten. 

Add the tofu mixture to the bowl with the vital wheat gluten and combine with a wooden spoon until just combined. Knead the mixture with clean hands for about 1-2 minutes until it comes together.

Bring a large pot of vegan chicken broth to a boil. 

Pinch off bite-sized chunks of dough and place in boiling vegan chicken broth. Boil for 30 minutes. Drain. 

Make the breading: Whisk together the coconut milk and apple cider vinegar in a shallow dish. Set aside. 

Add the flour, breadcrumbs, onion powder, garlic powder, salt, and black pepper in a second shallow bowl.

Line a baking sheet with parchment paper and set aside. 

Dip each of the vegan chicken pieces in the flour, then in the coconut milk, then back in the flour, and place on the lined baking tray. Continue until all the chicken pieces have been dredged.

Heat a large pot of oil on medium-high heat. *Be careful when frying + turn down heat as needed. 

Place carefully in to the hot oil. Fry for 5 minutes or until golden brown, flipping halfway if needed. Drain off excess oil on a wired rack with a baking tray underneath the rack. Continue until all the vegan chicken is breaded and fried. Set aside. 

In a large saucepan, whisk all the sauce ingredients together. Then, turn on heat to low and whisk occasionally until thickened. If it gets too thick, add more water. 

Once the sauce has thickened, add the fried vegan chicken and toss evenly in the sauce. Serve with rice and sprinkle with sliced green onions and sesame seeds! Enjoy!