Orange chicken is one of those dishes that is a staple of what I’ll call the Chin-erican menu. Is it Chinese food? Is it purely an American invention? Only the inventor of the orange sauce combined with fried bites over rice knows. This is easily the best vegan Chinese food I’ve ever had and its so freakin’ good when prepared using battered and fried seitan. Also, for some reason, Asian beers seem to taste ten-times better when combined with this dish. WTF mate?
I’ll admit, the inspiration for this was lingering from my last visit to PF Chang’s. It wasn’t actually born out of a specific happy hour visit. But can you really blame me? Surrounded by all those smells and delicious sauces only to be denied by the fact that they weren’t vegan (and didn’t have vegetarian options for hardly anything). It’s enough to make a person go crazy. Rather than allow myself to be committed to the finest institution in the area, I decided to make my own and by some act of some god it came out insanely good. I actually thought this quote immediately after taking the first bite…
That was followed by like three WTFs!? and a high five with my dog. The recipe for the bite sized morsels is essentially the same as the vegan chicken nuggets that I’ve posted but the sauce is the boss here and was actually put together by the wife-unit. I’ll re-post that recipe here though so you don’t have to look at two different pages.
Vegan Chicken Nuggets
- 1 package Seitan cut into small nuggets (I’ve used the chicken flavor as well as the regular)
Vegan Chicken Nugget Batter
- 1/2 cup all purpose flour
- 1/2 cup water
- 3/4 tsp salt
- 1 tbsp ground flax seed (optional)
- You can also add spices to the batter such as black pepper, garlic powder, cayenne pepper, onion powder, etc. if you like for some added flavor
Heat some oil to about 350-360 degrees. Dip the seitan nuggets into the batter and then fry in small batches until golden brown. Move onto a paper towel covered plate to soak up the extra oil. Then put into a medium sized bowl to wait for the sauce.
Vegan Orange Chicken Sauce
- 1 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1/4 cup and 2 tablespoons water
- 2 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1/4 cup packed brown sugar
- 1 teaspoon red pepper flakes, or adjusted to your taste
- 2 teaspoons cornstarch
- 1 tablespoon water
- hot cooked rice
In a small saucepan, saute garlic and green onions in the olive oil until the garlic is lightly browned/golder. Add the water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil then reduce heat to a simmer (medium heat).
In a small dish, mix together the cornstarch and just enough water until the cornstarch is thoroughly blended. Pour the cornstarch mixture into the sauce, stirring constantly. Keep stirring the sauce over medium heat until it thickens to your liking (this won’t take long so pay attention). Pour the sauce over the seitan nuggets and mix them around until they are completely coated. Serve over rice.