This Better-than-Panda Express vegan orange "chicken" is made with crispy baked cauliflower, fresh orange juice, and caramely dates. It's clean, super saucy, crispy, tasty, filling, and easy-to-make.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jenné
Equipment
1 blender
Ingredients
1 1/2tbspcoconut oil or neutral oil
2tbspfresh gingerminced
3garlic clovesminced
1cupfresh squeezed orange juice2- 3 oranges
1/3cupsoy sauce
3tbsprice vinegar
3large pitted Medjool dates
1/4cupwater + 1 1/2 tablespoon cornstarchdissolve and stir the cornstarch in the water before adding to recipe
1 small head of cauliflowercut into bite sized pieces
1cupsoy milk, unsweetened & plainor other plain unsweetened vegan milk
3/4cup unbleached white flouror gluten-free version
1tsp garlic powder
Instructions
Warm 1/2 tablespoon of oil in a saucepan on medium heat, then add the ginger and garlic, and cook for about 1 minute until fragrant and lightly golden.
Add the orange juice, soy sauce, rice vinegar, and dates.
Bring to a simmer, and cook for 5 minutes.
Remove it from the heat, and stir in the cornstarch mixture. Stir for about 1 minute until it begins to thicken.
Allow the sauce to cool for a bit, then transfer it to a blender and blend until smooth.
In a mixing bowl combine the flour, garlic powder, salt, and soy milk. Stir well, then add the cauliflower pieces to the mixture and stir to thoroughly coat.
AIR FRYER INSTRUCTIONS: Grease the bottom of the air fryer with a spray oil. Remove the cauliflower from the batter and shake off any excess before placing the cauliflower into the air fryer in an even layer. Keep at least 1/2" space between the cauliflower. Spray the tops of the cauliflower with oil. Air fry for 15-20 minutes at 350°, or until crispy and golden.
OVEN INSTRUCTIONS: Preheat the oven to 375º and line a baking sheet with parchment paper. Remove the cauliflower from the batter and shake off any excess before placing the cauliflower on the parchment paper in an even layer. Keep at least 1/2" space between the cauliflower. Spray the tops of the cauliflower with oil. Bake for 30-35 minutes, or until crispy and golden.
On a serving plate toss the crispy cauliflower in the orange sauce. If necessary, reheat the sauce on the stove before tossing the cauliflower.
Serve over fluffy rice and garnish with shaved red cabbage, cilantro, sesame seeds, or your favorite toppings.