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:

1/2 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 tsp salt
3/4 cup room-temperature water

For the Breading:

1 1/2 cups bread crumbs
1/2 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 tbsp 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

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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