Plant-Based Orange Chicken
Serves 420 mins prep30 mins cook
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
What you need
tbsp seasoned salt
cup chickpea flour
cup tapioca starch
tsp fine sea salt
cup wheat flour
tbsp corn starch
tbsp orange zest
tbsp maple syrup
cup soy sauce
tsp sriracha
tbsp rice vinegar
tbsp granulated garlic
tbsp fresh ginger
tbsp molasses
Instructions
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!View original recipe