Plant-based orange chicken

Preparation

 

For the chik’n:

1. Make the batter: In a large bowl, combine all the ingredients for the batter except for the oil and cauliflower. Stir until the mixture is smooth and well combined.
2. Coat the cauliflower: Add the cauliflower florets to the bowl and toss until each piece is fully coated in the batter.
3. Fry the cauliflower: Heat the oil in a deep pan over medium-high heat until very hot. Fry the cauliflower in small batches (no more than 4 pieces at a time) to avoid overcrowding. Fry until golden and crispy, then remove and place on a plate lined with paper towels to absorb excess oil. Repeat until all the cauliflower is cooked.

For the orange sauce:

1. Mix the ingredients: In a bowl, combine the orange juice, garlic, ginger, sugar, and soy sauce.
2. Cook the sauce: Transfer the mixture to a saucepan and bring it to a boil over medium heat.
3. Thicken the sauce: Once boiling, stir in the cornstarch mixture and continue stirring until the sauce thickens slightly. Remove from heat.
4. Coat the cauliflower: Place the fried cauliflower in a large bowl and pour the orange sauce over the top. Toss gently until all the cauliflower is evenly coated in the sauce.

For serving:

1. Plate the dish: Divide the cooked white rice evenly onto 4 plates.
2. Garnish and serve: Top each plate with 2 large spoonfuls of the orange cauliflower. Sprinkle with chopped chives and sesame seeds to taste.