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1 November, 2015

Sweet ‘n Sour Orange Chik’n

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , , ,

Sweet n Sour Orange Chik'nTo be honest, when I first started creating this dish, I had no idea what I was doing. Admittedly, that is what happens with most things that I make. I have some misses and some hits, like we all do. This is definitely a hit. So much so, I had to make this two nights in a row at my husband Chris’ request. The second night, I wrote everything down so I could give you this recipe!

Now, I am normally not a big fan of cauliflower, especially in its raw state, but, I trying to come up with ways to eat it that I DO like. This is one of those ways. I came up with a second way too! I made these ‘Cauliflower Buffalo Bites’. Holy shmoly these are so good!

Cauliflower Buffalo Bites

I have not tried the Sweet n Sour Orange Chik’n with Tofu, for those of you asking, and maybe in the future I will, but for now, the texture of the Cauliflower is just so perfect for me that I think I will stick with this way for now. This is a no oil and low fat recipe!

I do have a recipe for ‘Tofu Buffalo Bites‘ if you would rather make them that way though. Those are the bomb as well!

This Sweet n Sour Orange Chik’n recipe will knock your socks off!

Serve these all by themselves or over rice, which is how it is featured in the above picture.

By the way, look at what my husband made us after carving the pumpkin over the weekend! Delicious!

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If you are looking for some of these ingredients, many can be found on the shopping page or you may contact me directly.

Enjoy!

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Sweet 'n Sour Orange Chik'n
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Sweet 'n Sour Orange Chik'n
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Ingredients
Servings:
Instructions
For the Sauce
  1. Mix together the maple syrup, molasses, soy sauce, garlic, ginger, orange juice, rice vinegar and vegetarian stir fry sauce into a bowl deep enough for dipping. Cover and refrigerate.
  2. Preheat oven to 450 degrees.
  3. Cover a baking sheet with parchment paper.
  4. Put the Panko bread crumbs into a bowl deep enough for rolling the cauliflower.
For the Cauliflower
  1. Mix together the flower and the water into a bowl deep enough for dipping. You want this to be like a pancake batter, not too thick and not too thin.
  2. Chop the cauliflower into pieces.
  3. Dip each piece of cauliflower into the flour and water mixture making sure each spot is filled, then knock off any excess. You can poke these with a fork and do this or just use your clean fingers.
  4. Then, immediately roll in the panko bread crumbs and place onto the parchment paper. Do this for all of the cauliflower.
  5. Bake for 30 minutes then remove from the oven.
  6. Then, with tongs, dip each piece into the sauce 3 to 4 times THEN one time in the Sweet Chili Sauce and put back onto the parchment paper.
  7. Then bake for an additional 15 minutes.
  8. Remove from the oven.
  9. Before Serving, I like to take each piece and dip once more into the sauce, although this is optional. I then serve it over rice, sprinkle with sesame seeds, and drizzle the rest of the sauce over the rice.
  10. Enjoy!
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