Name: Crispy Vegan Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 oz Oyster mushrooms (not king oyster, but pearl oysters); ½ cup Dairy-free milk; ⅓ cup Chickpea flour; ⅔ cup White rice flour; ½ tsp Salt; ⅛ tsp Black pepper; ½ tsp Garlic powder; ⅔ cup White rice flour (or all-purpose flour); 3 Tbsp Corn starch; 1 cup Orange juice; 3 Tbsp Orange zest; ½ cup Cane sugar; ¼ cup Soy sauce (or tamari); ½ tsp Sriracha ((or any other chili paste)); 2 Tbsp Rice vinegar; 1 Tbsp Vegetable oil; 2 cloves Garlic (minced); 1 Tbsp Ginger (minced); 1 Tbsp Molasses

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When I first set out to recreate Crispy Vegan Orange Chicken, I was in search of a dish that could capture the essence of comfort food while staying true to my plant-based lifestyle. Memories of vibrant orange sauce drenching crunchy morsels flooded my mind, and I knew I wanted to nail that crispy texture without compromising flavor. The first time I served this dish to my friends, their eyes lit up at the sight of the golden-brown pieces, and their delighted reactions as they bit into the crispy coating made my heart swell with pride. Who knew that oyster mushrooms could mimic chicken so well? As the sweet and tangy sauce enveloped the mushrooms, it was a reminder that plant-based cooking can be just as flavorful and satisfying as any traditional dish. Whether you’re looking to impress at a dinner party or simply enjoy a cozy night in, this recipe is sure to become a favorite.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
15 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
6 g

Diet:
Whole30, Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Cast-iron Skillet, Non-stick frying pan

What’s Great About This Crispy Vegan Orange Chicken

Flavor Explosion

Every bite of Crispy Vegan Orange Chicken is a burst of flavor. The combination of sweet, tangy orange juice and the hint of spice from sriracha creates a perfect balance that keeps you coming back for more. The sauce clings beautifully to the crispy, battered mushrooms, making every mouthful a delightful experience.

Easy to Make

You don’t need to be a seasoned chef to whip up this dish. The steps are straightforward and fun, making it a great option for both beginners and experienced cooks alike. Plus, the satisfaction of frying up those crispy pieces is immensely rewarding!

Creative Cooking

This recipe allows for a lot of creativity. Feel free to experiment with different dipping sauces or serve it over a bed of your favorite rice or vegetables. You can even adapt it for different diets by tweaking a few ingredients.

Perfect for Sharing

If you’re like me, you love to share delicious food with friends and family. This recipe is perfect for gatherings, as it can easily be doubled or tripled to feed a crowd. I love serving it at potlucks or casual dinner parties, where it quickly becomes the star of the show.

Health-Conscious Choice

With oyster mushrooms taking center stage, this dish is not only delicious but also a healthy choice. Mushrooms are low in calories and packed with nutrients, making this a guilt-free indulgence that still feels rich and satisfying.

What to Gather for Crispy Vegan Orange Chicken

When preparing Crispy Vegan Orange Chicken, choosing the right ingredients is crucial. Each component plays a pivotal role, contributing to the overall flavor and texture of the dish. The key players, like oyster mushrooms, dairy-free milk, and a medley of flours, come together to create the perfect crispy coating. Meanwhile, the vibrant orange juice and zest bring a refreshing zing that elevates the dish to new heights.

8 oz Oyster mushrooms (not king oyster, but pearl oysters): These mushrooms are the star of the dish, providing a meaty texture that mimics chicken when fried.
½ cup Dairy-free milk: This acts as a binding agent for the batter, ensuring the coating sticks to the mushrooms.
⅓ cup Chickpea flour: A great gluten-free option that adds a nutty flavor and helps create a crispy texture.
⅔ cup White rice flour: This flour is essential for achieving that signature crunch.
½ tsp Salt: A must-have seasoning to enhance all the flavors.
⅛ tsp Black pepper: Adds a slight kick to the batter.
½ tsp Garlic powder: Brings a subtle garlicky flavor to the dish.
3 Tbsp Corn starch: This helps to achieve an extra crispy coating when frying.
1 cup Orange juice: The star of the sauce, it adds sweetness and acidity.
3 Tbsp Orange zest: This adds a bright, citrusy aroma that enhances the orange flavor.
½ cup Cane sugar: Sweetens the sauce and balances the acidity of the orange juice.
¼ cup Soy sauce (or tamari): Adds depth and umami flavor.
½ tsp Sriracha (or any other chili paste): A touch of heat to complement the sweetness.
2 Tbsp Rice vinegar: Provides a slight tanginess to the sauce.
1 Tbsp Vegetable oil: Used for frying to achieve that crispy texture.
2 cloves Garlic (minced): Adds aromatic depth to the sauce.
1 Tbsp Ginger (minced): A kick of spice that brightens the sauce.
1 Tbsp Molasses: Adds a rich sweetness to the sauce.

How to Cook Crispy Vegan Orange Chicken

Cooking Crispy Vegan Orange Chicken is as enjoyable as eating it! The process involves creating two distinct batter mixes, which makes the mushrooms incredibly crispy. Let’s dive into the steps that will turn your kitchen into a culinary adventure.

Start by preparing the wet batter. In a shallow bowl, combine dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper. Whisk until you achieve a thick, pancake-like consistency. If the batter thickens too much as it sits, simply add a teaspoon of water to loosen it up.
Now, let’s move on to the dry batter. In another shallow bowl, mix together white rice flour, corn starch, salt, and black pepper. This mixture will provide the final crispy coating.
Next, take your oyster mushrooms and tear them into shreds by hand. You don’t need to wash them as they grow on trees, not in soil, so they’re usually quite clean.
Set up your workspace with the wet batter on one side and the dry mix on the other. Dip each shredded mushroom piece into the wet batter, ensuring it’s evenly coated. Using your fingers often makes this easier than a fork or spatula!
Transfer the battered mushrooms into the dry mix. Sprinkle a bit more of the dry batter on top and gently pat the mushrooms to ensure an even coating. You want every piece to be well-covered.
Heat about half an inch of vegetable oil in a frying pan or skillet over medium to high heat. To check if the oil is hot enough, drop a small amount of the dry batter into the oil; if it sizzles, you’re ready to fry.
Carefully place the coated mushrooms into the hot oil, ensuring not to overcrowd the pan. Fry for about two minutes, flipping occasionally. They should turn a beautiful golden color and become crispy.
While the mushrooms are frying, prepare the sauce. Peel and mince ginger and garlic. In a small bowl, combine corn starch, orange juice, orange zest, cane sugar, soy sauce, sriracha, and rice vinegar. Mix thoroughly to create your sauce.
In a saucepan, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger and sauté for one to two minutes until fragrant. Then, pour in the prepared sauce mixture and stir well. Allow it to cook for a few minutes until the sauce thickens.
Now, let’s combine! It’s recommended to coat the mushrooms per serving for maximum crispiness. Take a quarter of the sauce and add it to a warm skillet. Add a serving of the fried mushroom strips (about two ounces or eight to ten strips) and mix well. Serve immediately over steamed rice or your choice of grain for a delightful meal.

Things Worth Knowing

Keep an eye on the oil temperature: If the oil is too cool, the mushrooms will absorb too much oil and become greasy. If it’s too hot, the batter may burn before the mushrooms cook through.
Coat just before serving: For the crispiest experience, coat the mushrooms with sauce right before serving. This prevents the coating from becoming soggy.
Experiment with seasonings: Feel free to customize the sauce with different spices or additional ingredients like sesame oil for extra flavor.
Use a thermometer: If you want to ensure your oil is at the perfect frying temperature, a kitchen thermometer can be very helpful.

Tips and Variations

Cooking is all about experimenting and having fun, so here are some tips and variations for making your Crispy Vegan Orange Chicken even more special.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
Freezing: You can freeze the cooked mushrooms, but be aware that reheating may not retain the same crispiness. It’s best to reheat them in an air fryer.
Pairing: Consider serving this dish with steamed broccoli or a fresh salad for a balanced meal.
Air frying: If you prefer a healthier cooking method, you can air fry the coated mushrooms instead of deep frying. Just be sure to adjust the cooking time.
Oven baking: While not as crispy, you can bake the coated mushrooms in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through.

Serving Options for Crispy Vegan Orange Chicken

Serving your Crispy Vegan Orange Chicken can be as fun and creative as making it. Here are some ideas to elevate your dining experience:

Over Rice: Serve the dish over fluffy white or brown rice, soaking up that delicious orange sauce for a complete meal.
With Noodles: Consider tossing the fried mushrooms with noodles and additional vegetables for a satisfying stir-fry.
As a Salad: Create a refreshing salad with mixed greens, cucumbers, and a drizzle of the orange sauce on top for a lighter option.
For Appetizers: This dish can also be served as an appetizer at parties. Just present the fried mushrooms with toothpicks and a side of dipping sauce.
Seasonal Pairings: In the summer, pair this dish with grilled vegetables, while in the fall, roasted squash can complement the sweet and tangy flavors beautifully.
Leftover Remix: Use any leftovers in a wrap or sandwich the next day for a delicious lunch.

FAQ

If you find that your orange sauce isn’t thickening as desired, you can add a bit more corn starch. Mix a tablespoon of corn starch with a small amount of cold water to create a slurry, and then stir it into your sauce as it simmers on the heat. This will help it to thicken up nicely.

While this recipe is specifically for oyster mushrooms, you can certainly experiment with other types such as shiitake or button mushrooms. Just keep in mind that each type of mushroom may yield slightly different textures and flavors, so you might need to adjust your cooking times accordingly.

Yes, as long as you use gluten-free soy sauce or tamari and stick to the specified flours, this recipe can be made gluten-free. Always check labels to ensure that all ingredients meet your dietary needs.

This dish pairs wonderfully with a side of steamed rice or quinoa, and it goes well with stir-fried vegetables or a fresh salad. The key is to provide something that complements the sweet and tangy flavors of the orange sauce without overpowering it.

Conclusion

The Crispy Vegan Orange Chicken is a vibrant, flavorful dish that proves plant-based meals can be just as satisfying as traditional ones. I encourage you to try this recipe for your next meal; it’s sure to impress. Whether you’re serving it for a weeknight dinner or a special occasion, it’s bound to become a favorite among your friends and family.