Daily Vegan Lunch for 1 June, 2013: Spicy Orange Vegan Unchicken

vegan orange chicken

Orange Chicken is about as Chinese as Heidi Klum, however, if you miss that sticky-sweet Panda Express deep-fried mini sugar bombs on rice, this is for you.  I actually didn’t like this very much.  Fried food makes me a bit sad nowadays.  Though it imitates the real thing very well, I’m just not into greasy /sweet faux Chinese food like I was when I was a teenager.

UNCHICKEN INGREDIENTS:

1/2 package of Beyond Meat Strips (Grilled Flavor) cut into chunks OR 1.5 cups seitan or other chicken-y veggie meat

BATTER:

2 Egg Replacer eggs
1/4 cup cornstarch
1/4 cup water

SAUCE:

1 cup orange juice
1/3 cup brown sugar
Juice of 1/2 lemon or 1/4 cup apple cider vinegar
Slices of fresh ginger, about 1 tablespoon worth
3 dried chili pods or 1 tablespoon Sriacha or a few dashes Tabasco for heat, I used chili pods
1 green onion, chopped
2 cloves garlic, minced

2 teaspoons arrowroot or cornstarch

DIRECTIONS:

Chop Beyond Meat or seitan, dredge in batter.  Heat 2 cups of oil and deep fry the pieces until crunchy, set them aside on a plate with a paper towel to drain.

Cook the orange juice in a small pot on medium heat with the chili pods and ginger chunks in it, you will later discard the pods and ginger.  Add sugar, lemon juice, and garlic, mix well.  Add arrowroot or cornstarch — the only advantage to using arrowroot is it provides a clearer, shinier sauce.  Add green onions, spoon sauce over fried unchicken with the ubiquitous white rice.

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