Vegan Orange Chicken with Crispy Soy Curls Recipe
This Vegan Orange Chicken recipe uses soy curls as a plant-based protein alternative, coated in a crispy tapioca starch and air-fried to perfection. The soy curls are then tossed in a zesty, sweet, and tangy orange sauce made with fresh orange juice, tamari, maple syrup, ginger, garlic, and rice vinegar. This dish offers the classic flavor profile of orange chicken but is entirely vegan and gluten-free, perfect for a flavorful and healthy meal served over rice and sautéed bok choy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
Ingredients
Scale
Soy Curls
- 4 oz soy curls (2 packed cups)
- 2 Tablespoons tapioca starch (or arrowroot or cornstarch)
Orange Sauce
- 1 cup freshly squeezed orange juice
- 6 Tablespoons tamari
- 5 Tablespoons maple syrup (or sugar, or date paste for Plantricious compliance)
- 2 Tablespoons rice vinegar (plus more to taste)
- 1 inch fresh ginger root, peeled and grated
- 2–3 cloves garlic, grated
- Zest from 1 orange
- 1 pinch red chili flakes (optional, to taste)
Instructions
- Preheat: Preheat your air fryer or oven to 375°F (190°C) for cooking the soy curls.
- Soak Soy Curls: Soak the soy curls in hot water for 20 minutes until they rehydrate and soften. After soaking, squeeze out as much moisture as possible using your hands. Optionally, break them into smaller bite-sized pieces for easier eating.
- Coat with Tapioca: Transfer the drained soy curls to a mixing bowl and sprinkle with tapioca starch (or cornstarch/arrowroot). Toss well to ensure each piece is evenly coated.
- Air Fry or Bake: Place the coated soy curls in the air fryer basket, shaking off any excess starch. Alternatively, arrange them on a parchment-lined baking sheet, making sure pieces don’t touch. Air fry for 13 to 15 minutes until edges become crisp. If baking, use the oven preheated to 375°F and bake until crisp similarly.
- Prepare the Orange Sauce: In a medium skillet, combine fresh orange juice, tamari, maple syrup (or sugar/date paste), rice vinegar, grated ginger, garlic, orange zest, and red chili flakes if used. Bring the mixture to a simmer over medium heat and cook for about 20 seconds to mellow the garlic flavor.
- Toss and Glaze: Add the cooked soy curls to the skillet with the orange sauce. Toss thoroughly so all pieces are well coated. Continue cooking for about 1 minute to thicken the sauce and glaze the soy curls perfectly.
- Serve: Plate the vegan orange chicken over cooked rice and sautéed bok choy. Garnish with sesame seeds, scallions, or fresh cilantro for an extra burst of flavor and texture.
- Optional Plantricious Variation: To make the sauce Plantricious compliant, replace maple syrup or sugar with date paste mixed with a little water as a natural sweetener.
Notes
- Soaking soy curls fully and squeezing excess water is crucial to get a crispy texture.
- Tapioca or cornstarch coating helps achieve a crunchy exterior after air frying or baking.
- If using an oven, arrange soy curls spaced apart on a baking sheet for even crisping.
- Adjust the amount of rice vinegar and chili flakes to balance tartness and heat to your taste.
- For a gluten-free version, ensure tamari used is gluten-free certified.
- Use date paste instead of maple syrup or sugar to comply with Plantricious dietary guidelines.
- Store leftovers in the refrigerator for up to 3 days; reheat via air fryer or skillet to retain crispiness.
Keywords: vegan orange chicken, soy curls recipe, plant-based orange chicken, vegan asian recipe, gluten-free vegan dinner, air fryer vegan recipe
