There’s something ridiculously satisfying about biting into sticky, tangy citrus glaze clinging to crispy chicken and caramelized cauliflower florets. Glazed orange cauliflower chicken hits that perfect sweet-savory balancethe kind of dish that makes you forget takeout menus entirely.
I started testing this combo back in fall 2019 after noticing how beautifully cauliflower absorbs bold sauces when roasted until the edges turn golden. The trick I learned after a dozen tweaks? Let the orange zest bloom in the pan for just thirty seconds before adding the juiceit releases oils that make the glaze taste brighter and less one-dimensional. After writing about ingredient pairings for nearly eight years, I can tell you this technique works magic on everything from chicken thighs to tofu.
PrintEasy Glazed Orange Cauliflower Chicken Recipe
This glazed orange cauliflower chicken recipe offers crispy cauliflower pieces coated in a sweet and tangy orange glaze. It’s perfect as a vegan orange cauliflower Chinese takeout copycat with a healthy twist, great for a snack or main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 3
- Category: Main Course, Snack
- Method: Baked
- Cuisine: Chinese, Fusion
Ingredients
- 2 raw small heads of cauliflower makes around 3 cups of florets (650g)
- Neutral oil for frying
- 1/2 cup all purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup room temp. water
- 1 1/2 cup bread crumbs
- 1/2 cup desiccated coconut or sub more bread crumbs
- 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
- 2 tbsp cornstarch
- 4 tbsp room temp. water
- Extra orange slices
- Sesame seeds for garnishing
- Steamed rice
Instructions
- Combine cornstarch and water in a small bowl to create a slurry, then set it aside.
- In a large bowl, mix together the orange juice, orange zest, maple syrup, soy sauce, vinegar, and water to make the glaze; start with less syrup and add more to taste, then set aside.
- Whisk the flour, corn starch, baking powder, salt, and water in a bowl until a smooth thick batter forms.
- Mix the bread crumbs and desiccated coconut in another bowl thoroughly.
- Dip cauliflower florets in the batter to coat them evenly, then press each one into the breadcrumb mixture to cover fully; set coated florets aside.
- Heat oil in a large skillet over high heat until hot, then fry the coated cauliflower, turning every 2 minutes, until golden brown; drain on a strainer or rack and let cool.
- Remove oil from the pan then pour in the glaze mixture and bring it to a gentle boil over medium heat for 3-4 minutes, stirring occasionally.
- Stir the cornstarch slurry again and add it to the glaze, mixing until the sauce becomes thickened; add extra orange slices if desired.
- Toss the crispy cauliflower in the glaze until well covered or serve the glaze on the side as a dip.
- Sprinkle with sesame seeds and serve hot with steamed rice.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 17 g
- Sodium: 2390 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g + 1 g
- Carbohydrates: 87 g
- Fiber: 10 g
- Protein: 16 g
Why You’ll Love This Vegan Orange Cauliflower
This glazed orange cauliflower chicken recipeactually entirely plant-baseddelivers that crispy-sticky-sweet experience you crave without any meat. The cauliflower florets get wonderfully crunchy from the double coating of batter and breadcrumbs, while the orange glaze clings to every ridged surface.
Here’s what makes it irresistible:
- Texture heaven: Crispy outside, tender inside, with a glossy glaze that’s both sweet and tangy
- Customizable sweetness: Start with less maple syrup and adjust to your family’s taste
- Two cooking methods: Fry for ultimate crunch or bake for a lighter approach
- Better than takeout: You control the ingredients, and it tastes fresher than any restaurant version
Key Ingredients That Make It Work
The magic here comes from simple pantry staples working together. Fresh orange juice and zest create brightness that bottled sauces can’t matchI always use navel oranges because they’re sweet and easy to zest. The desiccated coconut in the breading adds unexpected crunch and a subtle sweetness that complements the citrus glaze beautifully.
Your batter needs just four ingredients: all purpose flour, corn starch, baking powder, and salt mixed with water. The corn starch creates that light, crispy shell, while baking powder adds a little lift. For the glaze, the cornstarch slurry is your secret weaponit thickens everything into that glossy, restaurant-style coating without any guesswork.
| Ingredient | Easy Swap |
|---|---|
| Desiccated coconut | Extra bread crumbs (keeps it nut-free) |
| Maple syrup | Any liquid sweeteneragave, date syrup, or even honey if not strict vegan |
| Rice vinegar | Distilled white vinegar works perfectly |
| Fresh orange juice | Store-bought orange juice (though fresh tastes brighter) |
How to Make It: Step-by-Step
Start by prepping your three stations: batter bowl, breadcrumb mixture, and a plate for coated florets. Mix your cornstarch slurry first and set it asidethe starch settles quickly, so you’ll whisk it again right before using.
The coating process: Dip each cauliflower floret into the batter until completely covered, then press it firmly into the breadcrumb-coconut mixture. Use one hand for wet ingredients and one for dry to keep your fingers from turning into breaded clumps. This trick saves so much frustration.
For frying, heat your oil over high until a breadcrumb dropped in bubbles immediately. Fry the florets in batches, turning every couple minutes until golden all overusually 6-8 minutes total. Drain on a cooling rack while you make the glaze in the same pan. Pour in your orange juice mixture, let it simmer for 3-4 minutes, then turn off the heat before stirring in the slurry. The glaze thickens almost instantly off the heat, which prevents clumping.
| Step | Time | Key Tip |
|---|---|---|
| Prep & coat cauliflower | 15 min | Press breadcrumbs firmly so they stick during cooking |
| Fry florets | 10-12 min | Don’t overcrowd the panwork in batches for even browning |
| Make glaze | 5-6 min | Turn off heat before adding slurry to avoid lumps |
| Toss & serve | 2 min | Serve immediately for maximum crispiness |
Baking Option for Lighter Results
Not in the mood to fry? Heat your oven to 350°F and arrange the coated florets on a parchment-lined baking sheet. A light brush of neutral oil helps them crisp up, though it’s optional. Bake for 35-40 minutes, flipping halfway through so both sides get golden and crunchy.
Note: Oven toasters with precise temperature controls heat faster than conventional ovens, so check at 30 minutes if you’re using a smaller appliance. The florets should look deeply golden and feel crispy when you tap them with a fork.
Troubleshooting Common Issues
- Breading falls off: Make sure your batter is thick enough to clingit should coat the back of a spoon. Press the breadcrumbs firmly onto each floret.
- Glaze too thin: Mix your slurry again right before adding (starch settles), and make sure you turn off the heat first. If it’s still thin, mix another tablespoon of cornstarch with two tablespoons of water and stir it in.
- Cauliflower soggy: Don’t toss the florets in glaze until right before serving. If making ahead, store them separately and combine at the last minute.
- Too sweet: Start with just 2 tablespoons of maple syrup in the glazeyou can always add more, but you can’t take it back.
Serving Suggestions and Storage
These sticky, glazed florets shine over a big bowl of steamed rice, which soaks up all that extra sauce. Sprinkle sesame seeds and add extra orange slices on the side for a pop of color and fresh citrus contrast. They’re equally delicious as an appetizer at gatheringsjust serve the glaze in a small bowl for dipping.
Leftovers keep in an airtight container in the fridge for up to three days, though the breading softens over time. Reheat in a 350°F oven for 10 minutes to restore some crispiness. The glaze can be stored separately for up to five days and gently reheated on the stovetop with a splash of water if it gets too thick.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator (florets + glaze together) | 3 days | Oven at 350°F for 10 min to re-crisp |
| Refrigerator (stored separately) | 5 days | Reheat glaze on stovetop, warm florets in oven |
| Freezer (not recommended) | Breading becomes mushy when thawed |
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FAQs ( Glazed Orange Cauliflower Chicken )
How do I make the cauliflower extra crispy?
Pat the cauliflower completely dry before coating and baking at 425F. Use a wire rack on your baking sheet for better air circulation. Avoid overcrowding the pan – give each piece space to crisp up properly. Don’t flip too early; let one side get golden before turning.
Can I make this recipe in an air fryer?
Yes! Cook the battered cauliflower at 375F for 12-15 minutes, shaking the basket halfway through. Toss with the orange glaze after cooking for maximum crispiness. Work in batches to avoid overcrowding the air fryer basket.
What can I substitute for the orange juice?
Pineapple juice works great for a tropical twist, or try apple juice for milder sweetness. Fresh lemon juice mixed with a little honey creates a tangy alternative. Avoid overly acidic substitutes that might overpower the glaze balance.
How long does this meal stay fresh?
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in the oven at 350F for 5-7 minutes to restore crispiness. The glaze may soften the coating over time, so it’s best enjoyed fresh when possible.
Is this dish gluten-free?
The recipe can easily be made gluten-free by using rice flour or gluten-free all-purpose flour instead of regular flour. Check that your soy sauce is gluten-free or substitute with tamari. All other ingredients are naturally gluten-free.
Your New Go-To Weeknight Winner
This glazed orange cauliflower chicken comes together in about forty minutes from prep to plateand honestly, watching that glossy glaze cling to crispy florets never gets old. The sticky-sweet citrus flavor paired with golden, crunchy edges makes it the kind of dish you’ll crave on repeat.
Try stirring in a pinch of red pepper flakes if your family likes heat, or swap the maple syrup for honey when you want deeper caramel notes. I learned from testing dozens of glazes that adding fresh ginger with the garlic transforms the whole profilejust a teaspoon of grated ginger makes it sing. Leftovers reheat beautifully in the oven, and the glaze keeps separately for up to five days if you want to meal prep ahead.
I’d love to see how yours turns outtag me with your photos or tell me what you served it with. Did this remind you of a favorite takeout spot from years ago, or maybe a dish someone special used to make? Save this one for your next gathering or a cozy Sunday dinnerit’s the recipe that brings everyone to the table smiling.
