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GLAZED ORANGE CAULIFLOWER CHICKEN centered hero view, clean and uncluttered
Thomas Baker

Easy Glazed Orange Cauliflower Chicken Recipe for the First Time

Enjoy this delicious Glazed Orange Cauliflower Chicken that's perfectly crispy and coated in a tangy, sweet orange glaze. This glazed orange cauliflower chicken recipe is a vegan take on your favorite Chinese takeout, featuring crispy orange cauliflower sticky sauce air fryer options and healthy orange cauliflower wings broccoli slaw ideas. Perfect as baked orange cauliflower chicken nuggets kids lunch or a main course, it's a flavorful fusion everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Calories: 517
Ingredients Method Notes

Ingredients
  

  • 2 raw small heads of cauliflower makes around 3 cups of florets (650g)
  • Neutral oil for frying
  • 1/2 cup all purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup room temp. water
  • 1 1/2 cup bread crumbs
  • 1/2 cup desiccated coconut or sub more bread crumbs
  • 1 cup orange juice from 2 navel oranges or orange juice of choice
  • 1 tsp orange zest
  • 2-4 tbsp maple syrup or other liquid sweetener of choice, adjust according to desired sweetness
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar or distilled white vinegar
  • 2 tbsp room temp. water
  • 2 tbsp cornstarch
  • 4 tbsp room temp. water
  • Extra orange slices
  • Sesame seeds for garnishing
  • Steamed rice

Method
 

  1. Combine cornstarch and water in a small bowl until smooth, then set aside.
  2. In a large container, whisk together all glaze ingredients and start with 2 tbsp of syrup, adding more if you want it sweeter, then set aside.
  3. Prepare the batter by mixing flour, cornstarch, baking powder, salt, and water until smooth and thick.
  4. Mix bread crumbs and desiccated coconut together in another bowl.
  5. Dip the cauliflower florets evenly into the batter in batches.
  6. Coat each battered floret thoroughly in the breadcrumb mix, pressing crumbs down firmly; place coated florets aside.
  7. Heat oil in a large frying pan on high until hot; test with a breadcrumb to check heat.
  8. Fry cauliflower florets, turning every couple of minutes until they become golden brown on all sides.
  9. Transfer fried florets to a strainer or cooling rack to drain excess oil and cool briefly.
  10. Discard crumbs from frying oil and carefully store oil for reuse if desired.
  11. Heat the same pan over medium heat and pour in the prepared glaze, stirring and simmering for 3 to 4 minutes.
  12. Lower the heat when the glaze begins to boil and stir the cornstarch slurry to mix it again.
  13. Remove pan from heat and quickly whisk in the cornstarch slurry until the glaze thickens.
  14. Add the crispy cauliflower florets into the glaze and toss gently until fully coated; optionally add orange slices.
  15. Garnish with sesame seeds if you like and serve warm with steamed rice.
  16. Alternatively, for the baking method, preheat oven to 350F and line a baking sheet with parchment paper.
  17. Arrange the coated florets on the sheet, optionally brushing with a bit of oil.
  18. Bake for 35 to 40 minutes until crispy, flipping halfway through cooking.
  19. Enjoy your vibrant and healthy glazed orange cauliflower chicken!

Notes

  • For a lighter option, try baking instead of frying by following the baking steps above. Using an oven toaster may reduce baking time slightly compared to a conventional oven. Leftover oil can be strained and reused 1-2 times. Adjust maple syrup amount for your preferred sweetness.