Description
These crispy vegan orange cauliflower “chicken” pieces are coated in a sweet, tangy orange glaze, offering a delicious twist on a Chinese takeout classic. With a crispy coating and a rich, flavorful glaze, this recipe is perfect for anyone craving a plant-based alternative to orange chicken.
Ingredients
Scale
- 2 raw small heads of cauliflower (around 3 cups of florets, or 650g)
- Neutral oil (for frying)
Batter:
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temperature water
Breading:
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or sub more bread crumbs)
Glaze:
- 1 cup orange juice (from 2 navel oranges, or orange juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (or another liquid sweetener, adjusted for sweetness)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar (or distilled white vinegar)
- 2 tbsp room temperature water
Cornstarch Slurry for Glaze:
- 2 tbsp cornstarch
- 4 tbsp room temperature water
For Cooking and Serving:
- Extra orange slices
- Sesame seeds (for garnishing)
- Steamed rice
Instructions
- Prepare the cauliflower: Break the cauliflower into florets and set aside.
- Prepare the batter: In a bowl, mix together the flour, corn starch, baking powder, and salt. Gradually add the water and whisk until smooth.
- Bread the cauliflower: Coat each cauliflower floret in the batter, then dredge in the bread crumbs (and desiccated coconut, if using).
- Fry the cauliflower: Heat neutral oil in a frying pan over medium-high heat. Fry the battered cauliflower in batches until golden brown and crispy. Remove and place on paper towels to drain excess oil.
- Make the glaze: In a small saucepan, combine the orange juice, orange zest, maple syrup, soy sauce, rice vinegar, and 2 tbsp water. Bring to a simmer over medium heat.
- Thicken the glaze: In a separate bowl, mix the cornstarch and remaining water to create a slurry. Slowly add this mixture to the simmering glaze and cook for another 2-3 minutes until it thickens.
- Coat the cauliflower: Once the glaze is thickened, toss the crispy cauliflower florets in the glaze until fully coated.
- Serve: Garnish with sesame seeds and extra orange slices. Serve over steamed rice for the full experience.
Notes
- You can bake the cauliflower instead of frying for a healthier version. Just bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Adjust the sweetness of the glaze by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Snack
- Method: Frying (or baking, if preferred)
- Cuisine: Chinese, Fusion