Vegan Orange Chicken / Just like Panda Express / with Oyster Mushrooms
If you would like to make Orange Chicken, the most popular dish in Panda Express vegan at home, this is the recipe you need to try. We used the BEST plant-based alternative to crunchy fried chicken strips and covered them with a citrus-y, sticky, spicy sauce. We made it allergy-friendly so everyone can enjoy this dish. Which means there is NO TOFU and NO GLUTEN!
HOW TO MAKE THIS RECIPE?
DETAILED RECIPE AND STEP PHOTOS HERE:
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Ingredients
* 8 oz Oyster mushroom not king oyster, but pearl oysters
Wet batter
* ½ cup Dairy-free milk
* ⅓ cup Chickpea flour
* ⅔ cup White rice flour
* ½ tsp Salt
* ⅛ tsp Black pepper
* ½ tsp Garlic powder
Dry batter
* ⅔ cup White rice flour crushed
* 3 Tbsp Corn starch
Orange Sauce
* 3 Tbsp Corn starch
* 1 cup Orange juice
* 3 Tbsp Orange zest
* ½ cup Cane sugar
* ¼ cup Soy sauce
* ½ tsp Sriracha (or any other chili paste)
* 2 Tbsp Rice vinegar
* 1 Tbsp Vegetable oil
* 2 cloves Garlic minced
* 1 Tbsp Ginger minced
* 1 Tbsp Molasses
Instructions
Prepare the coating
* Wet batter:Take a shallow bowl and mix dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper with a whisk. It should have a texture of a thick pancake batter, slow-flowing but not too dense. In time the flour may thicken the batter a bit, so add 1 tsp of water to thin it again.
* Dry batter:Take another shallow bowl and mix white rice flour, corn starch, salt, and black pepper with a spoon.
Bread and fry mushrooms
* Tear oyster mushroom into shreds with your hands. No need to wash or peel them. They grow on trees not in dirt, so they shouldn’t be dirty at all.
* Have both wet batter and dry mix in two separate shallow bowls.
* Dip the oyster mushroom strips first in the wet batter. Coat them evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
* Transfer gently the coated mushroom strips to the dry mix. Sprinkle the top and pat them gently. Make sure the mix sticks to them evenly.
* Take a frying pan or skillet and add ½-inch oil. Heat it over medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
* Flipping them occasionally. It shouldn’t take more than 2 minutes to fry them.
Prepare the orange sauce
* Peel and mince ginger and garlic. Wash and grate some orange zest.
* Take a small bowl and mix corn starch, orange juice (100%), orange zest, cane sugar, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and white rice vinegar.
* Take a saucepan and heat it over medium heat. Add oil and minced garlic, ginger and saute them for 1-2 minutes.
* Add the mixture from the small bowl and mix well. Cook it for a couple of minutes until the corn starch is activated and the sauce starts to thicken.
* Add molasses and stir well. Your sauce is ready now!
Serve it immediately
* We recommend doing the coating per serving especially if you don't have a large enough pan or skillet.
* • Take ¼ of the orange sauce and add it to a warm skillet or pan. Add 1 serving of fried mushroom strips (approx. 2 oz which is like 8-10 strips) and mix well. Serve it on steamed or cooked rice.
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Chicken with Mushrooms | Everyday Food with Sarah Carey
Earlier this year you told us that chicken was one of your favorite dinnertime staples and that you wanted some new ways to cook it. Your wish is our command! This week is dedicated to a few of our favorite -- soon to be your favorite -- chicken recipes.
Sarah's Tip of the Day:
Today you're sauteing chicken, which is one of my favorite techniques because it's fast, it uses only one pan, and results in a delicious, gravy-like pan sauce. All you need for this recipe is some all-purpose flour, chicken cutlets, olive oil, unsalted butter, fresh thyme, button mushrooms, dry white wine, chicken broth, and fresh parsley. Watch the video and I'll tell you when to use dried herbs and when to use fresh when you're cooking, so you can swap like a pro!
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Nutritional Info: per serv (makes 4): 375 cal; 17 g fat; 41 g protein; 13 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken with Mushrooms | Everyday Food with Sarah Carey
VEGAN ORANGE CHICKEN | Mushroom Orange chicken | Kitchen Time with Anna
Wanting to eat some orange chicken but you're vegetarian? I got you covered with this Orange Mushroom a.k.a Orange Chicken!
Ingredients are:
1 cup All purpose flour
1 tsp baking powder
salt and pepper
200g shitake mushroom
For the sauce:
2 large oranges (get the zest and juice)
1/2 a size of your thumb ginger
3 garlic cloves
3 tbsp soy sauce
3 tbsp sugar
1 tbsp vinegar
1 tbsp cornstarch
garnish:
spring onions
sesame seeds
#howtomake #Vega #orangechicken
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YOU MAY ALSO LIKE:
Chickpea Coconut Curry
Kangkong with Sardines
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How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
There are MANY secrets to Jet's Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Chicken
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Sauce:
1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional
Chicken:
3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour
Assembly:
2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows
Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional
Directions
For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
Fried Rice:
In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.
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How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken