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Easy Glazed Orange Cauliflower Chicken Recipe

GLAZED ORANGE CAULIFLOWER CHICKEN centered hero view, clean and uncluttered
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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.

Ingredients

Scale
  • 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

  1. Combine cornstarch and water in a small bowl to create a slurry, then set it aside.
  2. 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.
  3. Whisk the flour, corn starch, baking powder, salt, and water in a bowl until a smooth thick batter forms.
  4. Mix the bread crumbs and desiccated coconut in another bowl thoroughly.
  5. 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.
  6. 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.
  7. 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.
  8. Stir the cornstarch slurry again and add it to the glaze, mixing until the sauce becomes thickened; add extra orange slices if desired.
  9. Toss the crispy cauliflower in the glaze until well covered or serve the glaze on the side as a dip.
  10. Sprinkle with sesame seeds and serve hot with steamed rice.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/glazed-orange-cauliflower-chicken/