Vegan Orange Chicken / Just like Panda Express / with Oyster Mushrooms

If you would like to make Orange Chicken, the most popular dish in Panda Express vegan at home, this is the recipe you need to try. We used the BEST plant-based alternative to crunchy fried chicken strips and covered them with a citrus-y, sticky, spicy sauce. We made it allergy-friendly so everyone can enjoy this dish. Which means there is NO TOFU and NO GLUTEN!
HOW TO MAKE THIS RECIPE?
DETAILED RECIPE AND STEP PHOTOS HERE: mypureplants.c...
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Ingredients
* 8 oz Oyster mushroom not king oyster, but pearl oysters
Wet batter
* ½ cup Dairy-free milk
* ⅓ cup Chickpea flour
* ⅔ cup White rice flour
* ½ tsp Salt
* ⅛ tsp Black pepper
* ½ tsp Garlic powder
Dry batter
* ⅔ cup White rice flour crushed
* 3 Tbsp Corn starch
Orange Sauce
* 3 Tbsp Corn starch
* 1 cup Orange juice
* 3 Tbsp Orange zest
* ½ cup Cane sugar
* ¼ cup Soy sauce
* ½ tsp Sriracha (or any other chili paste)
* 2 Tbsp Rice vinegar
* 1 Tbsp Vegetable oil
* 2 cloves Garlic minced
* 1 Tbsp Ginger minced
* 1 Tbsp Molasses
Instructions
Prepare the coating
* Wet batter:Take a shallow bowl and mix dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper with a whisk. It should have a texture of a thick pancake batter, slow-flowing but not too dense. In time the flour may thicken the batter a bit, so add 1 tsp of water to thin it again.
* Dry batter:Take another shallow bowl and mix white rice flour, corn starch, salt, and black pepper with a spoon.
Bread and fry mushrooms
* Tear oyster mushroom into shreds with your hands. No need to wash or peel them. They grow on trees not in dirt, so they shouldn’t be dirty at all.
* Have both wet batter and dry mix in two separate shallow bowls.
* Dip the oyster mushroom strips first in the wet batter. Coat them evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
* Transfer gently the coated mushroom strips to the dry mix. Sprinkle the top and pat them gently. Make sure the mix sticks to them evenly.
* Take a frying pan or skillet and add ½-inch oil. Heat it over medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
* Flipping them occasionally. It shouldn’t take more than 2 minutes to fry them.
Prepare the orange sauce
* Peel and mince ginger and garlic. Wash and grate some orange zest.
* Take a small bowl and mix corn starch, orange juice (100%), orange zest, cane sugar, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and white rice vinegar.
* Take a saucepan and heat it over medium heat. Add oil and minced garlic, ginger and saute them for 1-2 minutes.
* Add the mixture from the small bowl and mix well. Cook it for a couple of minutes until the corn starch is activated and the sauce starts to thicken.
* Add molasses and stir well. Your sauce is ready now!
Serve it immediately
* We recommend doing the coating per serving especially if you don't have a large enough pan or skillet.
* • Take ¼ of the orange sauce and add it to a warm skillet or pan. Add 1 serving of fried mushroom strips (approx. 2 oz which is like 8-10 strips) and mix well. Serve it on steamed or cooked rice.
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[@LiveGrowGreen]

Loved that you used chickpea flour and oyster mushrooms in this!

[@mypureplants-vegan1]

Hope you enjoy

[@missdoctorwho1]

If I don't have rice flour can I use normal flour?

[@mypureplants-vegan1]

Yes, you can

[@Tragic.Kingdom]

Ok, I made this .....and that wet batter was too dry, I had to add more vegan milk...... And after dipping in wet batter and then in dry mix .....then shallow frying ..... The crust taste was bland 😏