Plant-Based Orange Chicken
Serves 4
20 mins prep
30 mins cook
50 mins total
A delicious plant-based version of Orange Chicken using cauliflower, featuring a wet and dry batter with an orange sauce that is sweet and tangy. Perfect for those who enjoy vegan recipes that are flavorful and satisfying.
0 servings
tbspseasoned salt
cupwheat flour
tbspcorn starch
tbsporange zest
tbspmaple syrup
cupsoy sauce
tspsriracha
tbsprice vinegar
tbspfresh ginger
tbspmolasses
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1: Cut the cauliflower into bite-size pieces. 2: Prepare the wet batter by mixing chickpea flour, tapioca starch, unsweetened almond milk, sea salt, black pepper, and garlic powder. 3: Prepare the dry batter by mixing whole wheat flour, corn starch (or tapioca starch), sea salt, smoked paprika, black pepper, and garlic powder. 4: Heat avocado oil in a pan for frying. 5: Dip each cauliflower piece in the wet batter, then coat it with the dry batter. 6: Fry the battered cauliflower until golden brown and crispy. 7: For the orange sauce, combine orange zest, freshly squeezed orange juice, maple syrup, soy sauce, Sriracha, rice vinegar, avocado oil, minced garlic, minced ginger, and molasses in a saucepan over medium heat. 8: Simmer the sauce until well combined and slightly thickened. 9: Toss the fried cauliflower in the orange sauce until evenly coated. 10: Serve hot and enjoy your plant-based orange chicken!