Description
This Vegan Glazed Orange Cauliflower “Chicken” is a delicious plant-based alternative that mimics the texture and flavor of orange chicken. Crispy fried cauliflower florets are coated in a sticky, tangy, sweet orange glaze made from fresh orange juice, maple syrup, soy sauce, and vinegar. Perfectly paired with steamed rice, this dish offers a satisfying vegan meal packed with flavor and crunch in just 45 minutes.
Ingredients
Scale
Cauliflower and Batter
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying (such as vegetable or canola oil)
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room-temperature water
- 1 1/2 cups bread crumbs
- 1/2 cup desiccated coconut (or substitute more bread crumbs)
Orange Glaze
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2–4 tbsp maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
- 2 tbsp cornstarch (for slurry)
- 4 tbsp room-temperature water (for slurry)
Garnish and Serving
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Instructions
- Prepare the Glaze: In a small bowl, combine orange juice, orange zest, maple syrup, soy sauce, vinegar, and water. Adjust maple syrup based on your desired sweetness. In a separate small bowl, mix cornstarch and 4 tablespoons of room-temperature water to create a slurry. Set both the glaze mixture and slurry aside.
- Make the Batter and Breadcrumb Mix: Whisk together flour, cornstarch, baking powder, salt, and 3/4 cup water until smooth to form the batter. In another bowl, mix breadcrumbs and desiccated coconut thoroughly.
- Coat the Cauliflower: Dip each cauliflower floret first into the batter, then roll it in the breadcrumb and coconut mixture, pressing to ensure the coating sticks well.
- Fry the Cauliflower: Heat neutral oil in a large frying pan over medium-high heat. Test the oil temperature by dropping a breadcrumb; it should sizzle immediately. Fry the coated cauliflower in batches, cooking about 2 minutes on each side until golden brown and crispy. Drain on a cooling rack or strainer to remove excess oil.
- Make the Glaze: Using the same pan, pour in the prepared glaze mixture and heat over medium heat. Stir continuously and add the cornstarch slurry. Simmer for 3–4 minutes, stirring until the glaze thickens to a sticky consistency.
- Combine and Serve: Toss the fried cauliflower florets gently in the warm orange glaze to coat thoroughly, or serve the glaze on the side for dipping. Garnish with sesame seeds and optional orange slices. Serve immediately with steamed rice for a complete meal.
Notes
- Ensure the oil is hot enough before frying to get a crispy coating without absorbing too much oil.
- You can substitute desiccated coconut with additional breadcrumbs if you prefer less coconut flavor.
- Adjust the sweetness of the glaze by adding more or less maple syrup according to taste.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Serve immediately for the best texture; leftover cauliflower may lose crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Fusion
