How to Make

  1. Heat the oil over medium-high heat in a small saucepan and chop the PlantAsia Roast Chicken into bite-sized chunks.
  2. In a shallow dish, whisk together the soy milk and apple cider vinegar and set aside to thicken. In another shallow dish, combine the corn flour, plain flour, salt and white pepper.
  3. Toss the Roast Chicken chunks in the soy milk mixture and then into the flour mixture to coat.
  4. In batches, fry the coated Roast Chicken chunks until golden. Remove from the oil and drain on paper towel.
  5. To make the orange sauce, whisk together the corn flour and water before setting aside.
vegan-orange-chicken-recipe-image

PlantAsia Roast Chicken

Sesame seeds

Spring onion

White rice

Ingredients

Vegan chicken

  • Canola or vegetable oil for frying
  • 1 packet PlantAsia Roast Chicken
  • ¾ cup soy milk
  • 1 teaspoon apple cider vinegar
  • ½ cup corn flour
  • ½ cup plain flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Orange Sauce

  • 1 tablespoon corn flour
  • 2 tablespoons water
  • 2 cloves garlic, crushed
  • 1 teaspoon minced ginger
  • 1 small chilli, finely chopped
  • 1 cup orange juice
  • 2 tablespoons soy sauce
  • ¼ cup brown sugar
  • Grated rind of one orange

Extras

  • Spring onion, sliced
  • Sesame seeds
  • White rice to serve

Method

  • Heat the oil over medium-high heat in a small saucepan and chop the PlantAsia Roast Chicken into bite-sized chunks.
  • In a shallow dish, whisk together the soy milk and apple cider vinegar and set aside to thicken. In another shallow dish, combine the corn flour, plain flour, salt and white pepper.
  • Toss the Roast Chicken chunks in the soy milk mixture and then into the flour mixture to coat.
  • In batches, fry the coated Roast Chicken chunks until golden. Remove from the oil and drain on paper towel.
  • To make the orange sauce, whisk together the corn flour and water before setting aside.

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