Vegan Orange Chicken

This recipe is adapted from Chloe's Kitchen.

Course Main Course


  • 2 cups soy curls, hydrated
  • 1 inch canola oil, in deep pan

The Sauce

  • 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

The Dredge

  • 1/2 cup cornstarch
  • 2 teaspoons coarse kosher salt


  1. If soy curls are not already prepared, do so as per this guide.

  2. Mix together the sauce ingredients in a medium sized bowl. 

  3. 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.

  4. Toss soy curls in the dredge mixture. When grain of rice begins to dance in the oil, scoop it out, and add soy curls. 

  5. 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.

  6. Add the sauce mixture to the large skillet, and stir the entire mixture occasionally until the sauce thickens sufficiently. About three minutes.