Crispy and golden cauliflower florets coated in a sweet and tangy orange glaze, this vegan Orange Cauliflower “Chicken” is a plant-based twist on the classic Panda Express dish. With a crunchy exterior and a sticky, flavorful glaze, this dish pairs perfectly with steamed rice for a delicious takeout-style meal at home.
Why You’ll Love This Recipe
- Crispy and flavorful – The cauliflower is breaded and fried (or baked) to perfection, giving it a delightful crunch.
- Sweet and tangy glaze – The homemade orange glaze balances sweetness and acidity for a restaurant-quality taste.
- Plant-based alternative – A great way to enjoy the flavors of orange chicken without any animal products.
- Customizable – Easily adjust the sweetness, spice level, and cooking method to suit your preferences.
- Perfect for meal prep – Make a batch in advance and enjoy leftovers for a quick, tasty meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cauliflower:
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
For the Batter:
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup room-temperature water
For the Breading:
- 1 ½ cups bread crumbs
- ½ cup desiccated coconut (or substitute more bread crumbs)
For the Glaze:
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 teaspoon orange zest
- 2-4 tablespoon maple syrup (adjust to taste)
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar or distilled white vinegar
- 2 tablespoon room-temperature water
For the Cornstarch Slurry:
- 2 tablespoon cornstarch
- 4 tablespoon room-temperature water
For Cooking and Serving:
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Directions
1. Prepare the Glaze
- In a bowl or measuring cup, mix all the glaze ingredients. Start with 2 tablespoon of maple syrup and adjust for sweetness.
- In a separate small bowl, mix the cornstarch and water to make a slurry. Set both aside.
2. Make the Batter and Breadcrumb Mix
- In a bowl, whisk together the batter ingredients until smooth.
- In another bowl, combine the bread crumbs and desiccated coconut.
3. Coat the Cauliflower
- Dip each cauliflower floret into the batter, ensuring even coverage.
- Transfer the floret to the breadcrumb mixture, coating thoroughly and pressing the crumbs onto the cauliflower.
4. Fry the Cauliflower
- Heat oil in a large frying pan over high heat. Test the oil by dropping in a breadcrumb; it should sizzle.
- Fry the cauliflower in batches until golden brown, turning every 2 minutes.
- Drain on a strainer or cooling rack to remove excess oil.
5. Make the Glaze
- In the same pan, remove excess oil and heat the glaze mixture over medium heat. Let it simmer for 3-4 minutes.
- Stir the cornstarch slurry to mix it again and add to the pan. Cook until the glaze thickens.
6. Combine and Serve
- Toss the fried cauliflower in the glaze until evenly coated, or serve the glaze on the side as a dipping sauce.
- Garnish with sesame seeds and extra orange slices if desired. Serve hot with steamed rice.
Baking Option
- Preheat oven to 350°F (175°C).
- Place breaded cauliflower on a parchment-lined baking sheet. Brush with oil and bake for 35-40 minutes, flipping halfway, until crisp.
Servings and Timing
- Servings: 3
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories per serving: 517 kcal
Variations
- Make it spicier – Add red pepper flakes or sriracha to the glaze for a spicy kick.
- Gluten-free option – Use gluten-free flour and breadcrumbs to keep this dish gluten-free.
- Air fryer method – Cook breaded cauliflower in an air fryer at 375°F for 15-20 minutes, shaking halfway.
- Extra crispy – Double-coat the cauliflower by dipping it back into the batter before the breadcrumbs.
- Soy-free – Substitute coconut aminos for soy sauce.
Storage/Reheating
- Refrigeration: Store leftover orange cauliflower in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the fried cauliflower (without glaze) in a sealed container for up to 1 month. Reheat before glazing.
- Reheating: Warm in a 350°F oven or air fryer for 10-15 minutes. Avoid microwaving as it may make the cauliflower soggy.
FAQs
How do I make this dish oil-free?
You can bake or air fry the cauliflower instead of frying.
Can I use frozen cauliflower?
Yes, but thaw and pat it dry before coating to prevent excess moisture.
What can I use instead of maple syrup?
Agave syrup or brown sugar work well as substitutes.
How do I prevent the cauliflower from getting soggy?
Serve immediately after tossing with the glaze, or keep the glaze separate until serving.
Can I make this ahead of time?
You can fry the cauliflower in advance and store it separately from the glaze. Reheat before serving.
Can I use bottled orange juice?
Yes, but fresh orange juice provides a brighter flavor.
What can I serve with this dish?
Steamed rice, quinoa, or stir-fried vegetables make great side options.
How do I make the glaze thicker?
Increase the cornstarch in the slurry slightly for a thicker glaze.
Is this dish spicy?
No, but you can add chili flakes or hot sauce if desired.
Can I use panko instead of regular bread crumbs?
Yes, panko will make the coating even crispier.
Conclusion
This Vegan Glazed Orange Cauliflower “Chicken” is a perfect plant-based alternative to the classic takeout favorite. With its crispy texture and sweet, tangy orange glaze, it's a delicious and satisfying dish that’s easy to make at home. Whether you fry, bake, or air-fry it, this recipe is sure to impress. Serve it over steamed rice and enjoy a flavorful, homemade meal.
Vegan Glazed Orange Cauliflower “Chicken”
- Total Time: 45 minutes
- Yield: 3 servings
- Diet: Vegan
Description
This Vegan Glazed Orange Cauliflower “Chicken” is a crispy, plant-based alternative to the popular takeout dish. Coated in a sweet and tangy orange glaze, the cauliflower delivers a perfect balance of flavor and texture. With options to fry, bake, or air-fry, it’s a versatile dish that pairs beautifully with steamed rice for a delicious and satisfying meal.
Ingredients
Ingredients:
For the Cauliflower:
- 2 small heads of cauliflower, cut into florets (approx. 3 cups or 650g)
- Neutral oil for frying
For the Batter:
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup room-temperature water
For the Breading:
- 1 ½ cups bread crumbs
- ½ cup desiccated coconut (or substitute more bread crumbs)
For the Glaze:
- 1 cup orange juice (from 2 navel oranges or juice of choice)
- 1 tsp orange zest
- 2-4 tablespoon maple syrup (adjust to taste)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or distilled white vinegar
- 2 tbsp room-temperature water
For the Cornstarch Slurry:
- 2 tbsp cornstarch
- 4 tbsp room-temperature water
For Cooking and Serving:
- Extra orange slices (optional)
- Sesame seeds for garnish
- Steamed rice
Instructions
Instructions:
-
Prepare the Glaze:
Mix all the glaze ingredients together, adjusting maple syrup for sweetness. In a small bowl, mix cornstarch and water for the slurry. Set both aside. -
Make the Batter and Breadcrumb Mix:
In a bowl, whisk batter ingredients until smooth. In another bowl, combine breadcrumbs and desiccated coconut. -
Coat the Cauliflower:
Dip cauliflower florets in batter, then coat in the breadcrumb mixture, pressing crumbs onto the cauliflower. -
Fry the Cauliflower:
Heat oil in a large frying pan. Test with a breadcrumb—it should sizzle. Fry cauliflower in batches until golden brown, about 2 minutes per side. Drain on a strainer or cooling rack. -
Make the Glaze:
In the same pan, heat the glaze mixture over medium heat. Stir in the cornstarch slurry and simmer for 3-4 minutes until thickened. -
Combine and Serve:
Toss fried cauliflower in the glaze or serve the glaze on the side. Garnish with sesame seeds and extra orange slices. Serve hot with steamed rice.
Baking Option:
Preheat oven to 350°F (175°C). Place breaded cauliflower on a parchment-lined baking sheet. Brush with oil and bake for 35-40 minutes, flipping halfway.
Notes
- Storage: Store leftovers in the fridge for up to 3 days or freeze the fried cauliflower (without glaze) for up to 1 month.
- Reheating: Reheat in a 350°F oven or air fryer for 10-15 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Baking, Air frying
- Cuisine: Asian-Inspired
