Vegan Orange Chicken is officially my husband’s favorite vegan food. This version uses soy curls, which are a convenient, inexpensive vegan protein. Don’t have access to any? Many vegan proteins would work. Tofu, tempeh, larger chunks of TVP, seitan, etc. You can read all about how to prepare them for use in this and any other recipe here. I’ve also included the easiest places to find them, if you’re not sure if you have access to them or not.
For this you’ll need a large dutch oven, a skillet, a few mixing bowls, a spatula, and some sort of slotted scooping device. I highly recommend picking up a spider skimmer. You can check out this Cook’s Illustrated guide if you’re dedicated to perfection, but I just picked mine up for less than five dollars at my favorite Asian grocery store and it works perfectly.
I served this with white rice and seasoned peas, but your options are limitless.
Vegan Orange Chicken
This recipe is adapted from Chloe's Kitchen.
- 2 cups soy curls, hydrated
- 1 inch canola oil, in deep pan
- 1 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce, tamari, or aminos
- 1 teaspoon dry ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 2 tablespoons Sriracha, or to taste
- 1/2 cup cornstarch
- 2 teaspoons coarse kosher salt
If soy curls are not already prepared, do so as per this guide.
Mix together the sauce ingredients in a medium sized bowl.
Heat oil. I use a grain of rice to determine readiness. While oil is heating, mix together the dredge ingredients in a large mixing bowl.
Toss soy curls in the dredge mixture. When grain of rice begins to dance in the oil, scoop it out, and add soy curls.
Remove soy curls when they begin to crisp, draining as much oil as possible back into the frying vessel, and transfer directly to the large cast iron skillet on medium heat.
Add the sauce mixture to the large skillet, and stir the entire mixture occasionally until the sauce thickens sufficiently. About three minutes.