Whisk the flour, arrowroot, ginger, salt, pepper, and baking powder in a large bowl to blend. Add almond milk to form a smooth thin batter.
Cut the Seitan Dough into 4-inch long pieces that are 1/2-inch thick which typically make approximately 18 strips. Dip the seitan squares into the batter to coat completely. Then dip into the panko crumbs to coat. Arrange the coated seitan squares on a baking sheet. Cover and refrigerate for at least 1 hour and up to 1 day.
Make sure to refrigerate the coated strips of seitan before frying. This will allow the crispy coating to adhere.
Heat 1/2-inch of oil in a large frying pan over medium-high heat. When the oil is hot add the seitan and fry it for 1½ minutes on each side, or until crisp and golden brown. Using a spatula, transfer the seitan to a paper towel to remove the excess grease. Arrange the seitan strips on the plate and serve immediately with ketchup or tamarind sauce.