Step-by-Step Guide to Prepare Favorite Crispy Vegetarian Orange "Chicken"

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, crispy vegetarian orange "chicken". It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Crispy Vegetarian Orange "Chicken" is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Crispy Vegetarian Orange "Chicken" is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have crispy vegetarian orange "chicken" using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Crispy Vegetarian Orange "Chicken":

1. Get orange glaze
2. Get 2 tsp white miso paste
3. Make ready 1/2 cup warm water
4. Prepare 1/3 cup orange juice (freshly squeezed)
5. Make ready 4 tbsp sugar
6. Get 2 tbsp soy sauce
7. Make ready 2 tbsp white vinegar
8. Make ready 1 clove garlic (finely minced)
9. Get 1 tsp ginger (finely minced, grated or paste)
10. Make ready 1/2 tsp crushed red pepper flakes
11. Prepare 1 tbsp cornstarch
12. Take 3 tbsp water
13. Get 1 tbsp sesame oil
14. Take 1 tbsp lemon juice (optional)
15. Get breaded "chicken" (seitan)
16. Make ready 1 lb seitan (sliced, bite sized pieces)
17. Get 2 large eggs (whisked well)
18. Get 1/2 tsp salt
19. Take 1 cup cornstarch
20. Make ready 2 cup vegetable oil (or more for frying)

Instructions to make Crispy Vegetarian Orange "Chicken":

1. Mix miso paste with warm water until completely dissolved. Add the orange juice, sugar, soy sauce and vinegar. Mix well.
2. Heat the sesame oil in a small saucepan over medium heat. Add the garlic, ginger and crushed red pepper. Sauté until fragrant. Be careful! It'll brown quickly!
3. Add the orange juice & miso mixture to the saucepan. Mix well and bring to a simmer.
4. While bringing sauce to a simmer, mix together 1 tbsp cornstarch with 3 tbsp cool water to form a thin mixture. Whisk the cornstarch mixture into the sauce. Simmer until thickened. Cover and set sauce to the side.
5. Beat salt and eggs together. Take a few pieces of seitan and dip into the whisked eggs, then dredge in cornstarch. Make sure all of the pieces are coated well. Complete the dredging process on the rest of the seitan.
6. Heat oil in a dutch oven or large frying pan. Test the hot oil by dropping in a small piece of the seitan. Once the ideal temperature is reached, fry in batches. The size of your batches will depend on the size of your frying pan (I do two using my large dutch oven). Fry until golden brown; 1-2 minutes per side. Place fried seitan on paper towels to drain excess oil.
7. Once all the seitan has been fried and drained, place in a large bowl. Drizzle the warm orange glaze over the seitan and toss well. Serve over rice and garnish with fresh scallions.

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