This vegan orange chicken recipe is a plant-based take on the classic Panda Express dish. It features oyster mushrooms coated in a crispy batter and then smothered in a tangy, sweet, and spicy orange sauce that is sure to be a hit with your family and friends.
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For other similar recipes, try this orange tofu, and sticky orange cauliflower. And for a vegan alternative to a classic dish, try my vegan fried chicken which tastes great and is so comforting.
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❤️ Why you’ll love it
I absolutely adore this vegan orange chicken recipe. The use of oyster mushrooms as a substitute for traditional chicken is not only unique but also adds a wonderful, meaty texture to the dish. The mushrooms, when coated in the crispy batter and fried, become incredibly crunchy on the outside while remaining tender on the inside, making every bite a delight.
One of the best parts of this recipe is the homemade orange sauce. It is sweet, tangy, and spicy, thanks to the combination of orange juice, orange zest, cane sugar, and sriracha. This sauce not only complements the fried mushrooms beautifully but is also irresistible. I find myself drizzling it on other dishes or using it as a dip because it is that good.
What is even better is that this entire recipe is made from scratch. From the batter for the mushrooms to the orange sauce, every component is homemade, guaranteeing fresh flavors and quality ingredients. It is a simple, tasty, and easy vegan recipe that is perfect for a family dinner or a gathering with friends.
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🧾 Key ingredients
This vegan orange chicken recipe calls for ingredients that are easy to source and will help you create a delicious, plant-based version of this classic dish. You can find these ingredients at your local grocery store or at a specialty health food store.
Oyster mushrooms are the star of this dish. They are not only delicious but also have a meaty texture that makes them a great substitute for chicken. Make sure to use pearl oyster mushrooms, as they work best for this recipe.
Chickpea flour and white rice flour are the main flours used in the batter for the mushrooms. They help achieve a crispy, crunchy texture that contrasts well with the tender mushrooms.
Orange juice and orange zest are essential for the orange sauce. They provide the tangy, citrusy flavor that is characteristic of orange chicken.
Cane sugar is used to sweeten the orange sauce. You can also use agave nectar or maple syrup as a vegan alternative.
Soy sauce or tamari adds a salty, umami flavor to the sauce. It is a key ingredient in many Chinese dishes and helps balance the sweetness of the dish.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this vegan orange chicken recipe, the most important piece of equipment you will need is a good quality frying pan or skillet. This is because the oyster mushrooms, which serve as the chicken substitute, need to be fried to achieve a crispy texture.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Gather the ingredients for the wet batter. These include dairy-free milk, chickpea flour, white rice flour, salt, black pepper, and garlic powder. Combine these in a shallow bowl and whisk them together until they form a thick, pancake-like batter. If the batter becomes too thick, add a teaspoon of water to thin it out.
STEP 2
Next, prepare the dry batter. In a separate shallow bowl, mix white rice flour, corn starch, salt, and black pepper. Ensure that these ingredients are well combined.
STEP 3
Now, prepare the oyster mushrooms. Tear the mushrooms into shreds with your hands. There is no need to wash or peel them, as they grow on trees and should not be dirty.
STEP 4
Set up a station for breading the mushrooms. Place the wet batter and dry mix in two separate shallow bowls.
Making the vegan orange chicken
STEP 1
Take a piece of the oyster mushroom and dip it into the wet batter, ensuring that it is evenly coated. Then, transfer it to the dry mix, making sure that the mushroom is coated evenly with the dry mix.
STEP 2
Heat a frying pan or skillet with about half an inch of oil over medium-high heat. Once the oil is hot, carefully add the breaded oyster mushrooms. Fry them for about two minutes, flipping them occasionally, until they are golden and crispy.
STEP 3
While the mushrooms are frying, prepare the orange sauce. In a small bowl, combine corn starch, orange juice, orange zest, cane sugar, soy sauce, sriracha, and white rice vinegar. Mix these ingredients well.
STEP 4
In a separate saucepan, heat some oil over medium heat. Add minced garlic and ginger to the pan, and sauté them for about one to two minutes.
STEP 5
Then, add the orange sauce mixture to the pan and cook it for a couple of minutes until the sauce starts to thicken.
STEP 6
Once the orange sauce has thickened, add molasses to it and stir well. This is your vegan orange chicken sauce.
STEP 6
To serve, add a portion of the orange sauce to a warm skillet or pan. Then, add a serving of the fried oyster mushrooms to the pan and mix them well with the sauce. Serve this vegan orange chicken on a bed of steamed or cooked rice.
💡 Expert tip
The temperature of your oil is crucial. Make sure it is hot enough before you fry your mushrooms. If the oil is not hot enough, the mushrooms will absorb more oil and become soggy.
On the other hand, if the oil is too hot, the mushrooms will burn before the inside cooks properly. To test the oil, you can drop a bit of the batter into the pan. If it sizzles and floats to the top, the oil is ready.
🔄 Variations
Add a crunchy texture with sesame seeds. If you are a fan of the nutty flavor and crunchy texture of sesame seeds, consider adding them to your dish. Not only will they add a delicious crunch, but they also bring a unique flavor that complements the orange sauce beautifully.
Experiment with different types of mushrooms. Oyster mushrooms work wonderfully in this recipe, but you can always try other types of mushrooms. Each variety brings its own unique texture and flavor to the dish. For example, shiitake mushrooms will add a meatier texture, while small portobello mushrooms will provide a milder flavor.
Bring some heat with chili flakes. If you like your food with a bit of a kick, consider adding some chili flakes to the dish. This will add a spicy element that contrasts nicely with the sweet and tangy orange sauce. Just sprinkle the chili flakes on top before serving, or add them to the sauce as you cook it for an extra kick.
🥣 Serving ideas
This vegan orange chicken is a versatile dish that can be enjoyed in many ways. It is essentially a stir-fry dish that pairs perfectly with steamed or cooked rice. You can serve it with white or brown rice for a classic, comforting meal.
In addition, you can get creative and try serving it with other rice alternatives, such as fried rice, quinoa, or even sweet potato rice. The vibrant flavors of the orange sauce complement the earthy tones of these grains, resulting in a delicious and nutritious meal.
Mixed vegetables are another great addition to this dish. Consider serving it with a side of broccoli, asparagus, bell peppers, or any other vegetables you have on hand. Not only does this add a pop of color to your plate, but it also increases the dish’s nutritional value.
I also like to sprinkle chopped green onions and sesame seeds on top of the dish. This not only adds a fresh, oniony flavor but also a delightful crunch. Garnishing with extra orange zest is a great way to highlight the citrus flavors in the sauce.
❄️ Storing tips
When it comes to vegan orange chicken, the key is to maintain the crispy texture of the mushrooms. Unfortunately, this can be challenging when storing and reheating. However, it is not impossible, and the dish still tastes delicious even when not freshly made.
To store the leftovers, allow the dish to cool completely. Once cooled, transfer it to an airtight container for up to 24 hours. You can store the mushrooms and the sauce separately if you prefer.
As for freezing, I do not recommend it for this recipe. The crispy texture of the mushrooms will be lost in the freezing and thawing process. This can result in a mushy, unappetizing texture. It is best to enjoy this dish fresh or store it in the refrigerator for a day or two.
To reheat, preheat your oven to 350°F and bake the mushrooms for about 10-15 minutes, or until they are heated through and crispy. You can also microwave it, but it is important to note that the texture is best when served fresh.
🤔 FAQs
The dry batter, made from white rice flour and corn starch, serves to provide an additional layer of crispiness to the oyster mushrooms. After the mushrooms are coated in the wet batter, they are then coated in the dry batter before frying. This double coating ensures that the mushrooms are crispy on the outside and tender on the inside.
For this recipe, it is important to use pearl oyster mushrooms, not king oyster mushrooms. The reason for this is that pearl oyster mushrooms have a softer, more tender texture, which is ideal for replicating the texture of traditional orange chicken.
The orange sauce is added to a warm skillet or pan before serving to heat it up and prevent it from cooling down the fried mushrooms. This ensures that the mushrooms stay crispy and the sauce evenly coats them.
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Vegan Orange Chicken (Copycat Panda Express)
Ingredients
- 8 oz Oyster mushrooms 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 or all-purpose flour
- 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 or tamari
- 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, 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.
Jack
It’s crispy coating and flavorful sauce makes it even more delicious! Loved your recipe!! – Jack
Rohini
I made this yesterday and it was perfection. I toned down the sugar by half. Both my kids and my neighbors kid loved it. Your recipe is a delight, thank you for sharing it.
Emese
Hi Rohini, we are so happy you liked our recipe. Thanks for choosing to make this one.
Eileen Mallinson
We are very sensitive to mushrooms. could we sub Tofu?
Emese
You may, but the texture would be different for sure. We recommend freezing the tofu first, then thaw and tear to have a texture closer to chicken.
Fleet Hamilton
Oh my gosh, this recipe is pure genius. It’s actually better than any orange chicken I’ve ever had at a Chinese restaurant. My wife was very anti-mushroom, but she seriously couldn’t tell the difference between mushrooms and chicken, it was that good.
My Pure Plants
That is awesome to hear. Thank you so much for trying our recipe.