One of the most delicious take out meals for me during my meat eating days was an orange chicken bowl from Panda Express.  This is by far the top selling entree at Panda Express and one that many have tried to copy over the years.  Now, there is finally a vegan copycat recipe that we can all enjoy!  Using my Easy Homemade Faux Chicken Seitan Using Vital Wheat Gluten recipe as the starting point, this has instantly become one of the family favorites.  

There are a few key steps in making this recipe.   Make sure to have all of your ingredients on hand and ready to go.  Chefs use the french phrase “mis-en-place” which means everything in its place.  This will help since this recipe can get fast and furious when it all comes together.

The first step is creating a beautiful orange sauce that will be used to coat the deep fried chicken seitan pieces.  Zest an orange and squeeze out the juice from two oranges in a 2 cup measuring cup or small bowl.  Make sure to pick out any of the seeds!

Next, dice up the ginger, garlic, and green onions and place those ingredients to the side. Add your rice wine vinegar, soy sauce, sesame oil, and coconut palm sugar to the orange juice and stir together.  If you like a little heat in your orange chicken, add a tablespoon of crushed red pepper.  Mix 1 tablespoon corn starch to the sauce and add enough vegetable broth to the sauce so there is about 2 cups total of liquid.  This does not need to be exactly 2 cups, but try to be close.  

Now that the sauce is ready, you can begin to deep fry the chicken seitan pieces.  Prepare an egg wash using egg replacer by adding 3 tablespoons of the powder to 6 tablespoons of water in a small bowl.  In a separate bowl, add 1/2 cup corn starch and 1/2 cup flour and mix together.  Simply dip each piece of seitan in the egg replacer “egg wash” and dredge in the corn starch and flour mixture.  Shake off any extra flour before adding to the deep fryer.  For convenience, use a pot with at least 4 inches of oil that is at 350 degrees.  Cook in small batched of 6-8 pieces to keep the oil hot and to not overcrowd the pot.  Use a digital thermometer to maintain the oil temperature, checking after each batch.  If the temperature drops too low, you will absorb too much oil.  Too hot and it will burn.  The optimal range is 350-375 degrees.

Next, put the wok or large non-stick skillet on high heat and add a tablespoon of vegetable oil.  Add the garlic and ginger as the oil starts to heat up.  Once these items begin to sizzle, add the finished batch of fried seitan to the wok.  Throw in the green onions and orange zest and stir fry for one minute. This step will extract the oils of the orange zest and really bring out the flavors.

For the final step, add the 2 cups of orange sauce to the wok and continue to cook on high heat until the sauce begins to thicken.  This typically takes 2-3 minutes.  Once the sauce has thickened, turn off the wok and serve the orange chicken on top of noodles or rice.

Vegan Copycat Orange Chicken
Serves 4
Take out style orange chicken using seitan.
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 oranges
  2. 3 garlic cloves
  3. 1 chunk of fresh ginger about thumb size
  4. 3 green onions
  5. 1/2 cup soy sauce
  6. 1/4 cup rice wine vinegar
  7. 3 tablespoons coconut palm sugar
  8. 1 tablespoon sesame oil
  9. 1 tablespoon corn starch
  10. 1/4 cup vegetable stock
  11. 3 tablespoons egg replacer
  12. 6 tablespoons water
  13. 16 ounces seitan flavored with ginger powder and soy
  14. 3 cups vegetable oil for frying
Instructions
  1. Zest one orange
  2. Dice ginger, garlic, and green onions
  3. Squeeze juice of two oranges in a 2 cup measuring cup or small bowl.
  4. Add rice wine vinegar, soy sauce, sesame oil, and coconut palm sugar to the orange juice.
  5. Mix 1 tablespoon corn starch to the sauce and add enough vegetable broth to the sauce so there is about 2 cups total.
  6. Prepare egg wash by adding 3 tablespoons of egg replacer to 6 tablespoons of water in a small bowl.
  7. Heat oil in pot or fryer until oil reaches 350 degrees.
  8. In separate bowl, add 1/2 cup corn starch and 1/2 cup flour and mix together.
  9. Coat each piece of seitan in the egg replacer “egg wash” and dredge in the corn starch and flour mixture.
  10. In batches of 6-8 pieces, deep fry seitan pices until golden brown.
  11. When all seitan has been fried, put the wok on high heat and add a tablespoon of vegetable oil.
  12. Add garlic and ginger as the oil heats up. Once they begin to sizzle, add finished batch of fried seitan to the wok.
  13. Add green onions and orange zest to wok and stir fry for one minute.
  14. Add the 2 cups of orange sauce to the wok and continue to cook on high heat until the sauce begins to thicken.
  15. Serve orange chicken on top of noodles or rice.
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3 COMMENTS

  1. The right sidebar on your website keeps appearing when I scroll and covering the text of the recipe on the right hand side of the screen and there doesn’t appear to be a way to get rid of it!

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