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Vegan Panda Express Orange ‘Chicken’ and Cauliflower

Vegan Panda Express Orange 'Chicken' and Cauliflower - recipe card
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This vegan twist on Panda Express’s beloved Orange Chicken features crispy cauliflower florets and tender soy-based chicken chunks, all coated in a glossy, tangy-sweet orange sauce. The sauce is perfectly balanced with citrus zest, soy sauce, and a hint of ginger, while the cauliflower provides a satisfying crunch. Serve over steamed rice for a comforting, plant-based takeout favorite.

Ingredients

Scale
  • For the Cauliflower and ‘Chicken’:
  • 1 medium head cauliflower (about 2 lbs), cut into 1-inch florets (about 5 cups)
  • 8 oz vegan chicken-style pieces (such as soy curls or seitan), cut into bite-sized chunks
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 cup cold water (plus more if needed)
  • 1 cup panko breadcrumbs (use gluten-free if needed)
  • Neutral oil (like canola or vegetable), for frying (about 2 cups for shallow frying)
  • For the Orange Sauce:
  • 1 cup fresh orange juice (from about 2 large oranges)
  • 1/2 cup vegetable broth
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/2 cup granulated sugar
  • 1/4 cup rice vinegar
  • 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp orange zest (from the same oranges)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • For Serving:
  • 4 cups steamed jasmine rice (cooked)
  • 1/4 cup green onions, sliced for garnish
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Prepare the orange sauce: in a medium saucepan, combine orange juice, vegetable broth, soy sauce, sugar, and rice vinegar. Whisk until the sugar dissolves, then add the grated ginger, minced garlic, orange zest, and red pepper flakes if using. Bring to a simmer over medium heat, stirring occasionally.
  2. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 2-3 minutes until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat and set aside. (If the sauce thickens too much, thin with a splash of water or orange juice.)
  3. Prepare the batter: in a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, salt, black pepper, and cold water until smooth. The batter should be thick enough to coat the back of a spoon but thin enough to drip off. Add a little more water if too thick, or more flour if too thin.
  4. Toss the cauliflower florets and vegan chicken pieces into the batter, making sure every piece is evenly coated. Let them sit for 5 minutes to allow the batter to cling.
  5. Place the panko breadcrumbs in a shallow dish. Working in batches, dredge each battered piece in the panko, pressing gently to adhere. Place the coated pieces on a wire rack while you coat the rest.
  6. Heat about 1/2 inch of neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers and a small piece of batter dropped in sizzles immediately (about 350°F/177°C). If you have a deep-fry thermometer, use it to maintain the oil temperature; otherwise, the sizzle test works perfectly.
  7. Fry the coated cauliflower and chicken in batches of about 6-8 pieces at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining pieces, making sure the oil returns to temperature between batches.
  8. Once all pieces are fried, gently reheat the orange sauce in a large wok or skillet over medium heat until bubbling. Add the fried cauliflower and vegan chicken and toss gently to coat evenly with the sauce. Let them cook together for 1-2 minutes, allowing the sauce to caramelize slightly onto the crispy pieces. The coating should be sticky and glossy.
  9. Transfer the orange ‘chicken’ and cauliflower to a serving platter. Garnish with sliced green onions and sesame seeds if using. Serve immediately over steamed jasmine rice.
  10. For the oven alternative, preheat the oven to 425°F (220°C) and place a wire rack on a baking sheet. After coating with panko, arrange the pieces in a single layer on the rack. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Then toss with the sauce as directed.

Notes

Storage: leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing: place cooled, sauced pieces in a freezer-safe container and freeze for up to 2 months. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until heated through and crispy. The sauce will thaw and become liquid, so you may want to re-toss the pieces after reheating.

Nutrition

Keywords: vegan orange chicken, orange cauliflower, Panda Express copycat, vegan takeout, stir-fry, plant-based, cauliflower recipe, orange sauce, weeknight dinner

Find it online: https://copycatkitchenco.com/vegan-panda-express-orange-chicken-and-cauliflower/