Vegan Orange Chicken

5 from 4 votes

This Vegan Orange Chicken is AMAZING! Made with soy curls and a homemade sauce, this is perfectly crispy and better than takeout.

Course Main Course

Cuisine asian

Keyword dinner, entree, rice bowls, soy curls, takeout, vegan chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 361kcal

Ingredients

FOR THE SAUCE

1 cup orange juice
¼ cup sugar
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sriracha
½ teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon red pepper flakes optional
1 tablespoon corn starch

FOR THE SOY CURLS

½ bag soy curls
⅓ cup flour
2 tablespoons corn starch
neutral oil for frying

FOR SERVING

rice, green onion

Instructions

Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes.
Meanwhile, add all of the sauce ingredients (except the corn starch) to a pan over medium heat. Cook for 3 minutes, or until the sugar has dissolved. Combine the corn starch and 2 tablespoon of water in a small bowl, and mix to combine. Add the mixture to the sauce and lower heat. Cook until thickened and set aside.
Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.
Combine the flour and corn starch in a bowl. Add the soy curls to the flour mixture and toss until all of the pieces are coated.
Heat a couple tablespoons of oil in a pan. Add the soy curls to the pan and cook until browned on both sides (working in batches if needed).* Once browned, pour ¾ of the sauce over the soy curls. Cook for another 2-3 minutes or until the sauce has caramelized and gotten crispy.
Serve the orange chicken over rice with the remaining sauce and green onion.

Video

Notes

*I like to cook mine all at once, just be sure to move them around so that everything gets crispy. If your pan starts to dry out, add more oil as need.

Nutrition