Glazed Orange Cauliflower “Chicken” (Vegan Recipe)

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I’ve basically created a vegan glazed orange cauliflower ‘chicken’ recipe that reminds me of those from Panda Express! Cauliflower of course doesn’t have a meaty texture like chicken, but they do look like chicken pieces when battered and coated.

WHAT YOU’LL NEED FOR THE CAULIFLOWER

I first prepared the florets, batter, and bread crumb mix for these.

I started by dipping the cauliflower florets in the batter.

From there, I coated the cauliflower in the bread crumbs!

This part takes a while to coat since it’s going to be piece-by-piece, but trust me, it’s worth it!

I then fried these to a crisp in some oil, but you can also opt to bake or even air-fry these if you’d like!

The cooked and crisp cauliflower florets ready to be cooked with the sauce!

I had some navel oranges in hand and squeezed up some fresh juice for the glaze with a few added ingredients to give that perfect sweet and tangy flavour. This is an orange glaze recipe I can’t wait to try with tofu and in stir-fries too.

You can of course adjust the amount of sweetener you put in the sauce depending on your liking.

So yes, I’ve created a vegan glazed orange cauliflower ‘chicken’ recipe that reminds me of those Chinese dishes I grew up eating.

Does this remind you of Panda Express’ orange chicken, too?

So excited for you to try this one! Find the full recipe below. 

You can check out other cauliflower recipes here.

Other recipes you might enjoy:

  • Chinese Sweet and Sour “Pork”
  • Crispy Wontons
  • Vegetable Dumplings
  • Chinese Chive Pies
  • Pan-Fried Cabbage and Noodle Buns
  • Wontons in Chili Broth
  • Scallion and Sesame Buns

Are you looking for more delicious, vegan Asian recipes? 

You can get a copy of my upcoming cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

INGREDIENTS

Cauliflower

  • 2 raw small heads of cauliflower makes around 3 cups of florets (650g)
  • Neutral oil for frying

Batter:

  • 1/2 cup all purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup room temp. water

Breading:

  • 1 1/2 cup bread crumbs
  • 1/2 cup desiccated coconut or sub more bread crumbs

Glaze:

  • 1 cup orange juice from 2 navel oranges or orange juice of choice
  • 1 tsp orange zest
  • 2-4 tbsp maple syrup or other liquid sweetener of choice, adjust according to desired sweetness
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar or distilled white vinegar
  • 2 tbsp room temp. water

Cornstarch Slurry for Glaze:

  • 2 tbsp cornstarch
  • 4 tbsp room temp. water

For Cooking and Serving

  • Extra orange slices
  • Sesame seeds for garnishing
  • Steamed rice

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