Glazed Orange Cauliflower Chicken Recipe Easy Quick

You know that sticky-sweet orange chicken from your favorite takeout spot? Now imagine that glossy, citrusy glaze clinging to tender chicken and crispy roasted cauliflower florets. Glazed Orange Cauliflower Chicken gives you all that nostalgic flavor with a veggie boost that doesn’t feel like a compromiseit feels like an upgrade.

I tested this on a chilly February evening after shooting dozens of chicken recipes that week, and this one stopped me mid-bite. The cauliflower soaks up the tangy orange sauce like little flavor sponges, and the way it caramelizes at the edges? Chef’s kiss. After ten years behind the camera, I can tell you: a dish that photographs this well always tastes even better.

Thomas Baker

Glazed Orange Cauliflower Chicken Recipe Easy Quick

This Glazed Orange Cauliflower Chicken recipe delivers crispy cauliflower pieces coated in a luscious, tangy orange glaze, perfect for a vegan orange cauliflower Chinese takeout copycat dish. It’s an easy and quick glazed orange cauliflower chicken recipe that offers a healthy alternative with the same delightful taste. Enjoy the crispy orange cauliflower sticky sauce air fryer style or baked for a lighter option. Serve alongside a healthy orange cauliflower wings broccoli slaw for a complete meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 3 servings

Calories: 517

Ingredients Method Notes

Ingredients

  

• 2 raw small heads of cauliflower makes around 3 cups of florets (650g)
• Neutral oil for frying
• 1/2 cup all purpose flour
• 1 tbsp corn starch
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup room temp. water
• 1 1/2 cup bread crumbs
• 1/2 cup desiccated coconut or sub more bread crumbs
• 1 cup orange juice from 2 navel oranges or orange juice of choice
• 1 tsp orange zest
• 2-4 tbsp maple syrup or other liquid sweetener of choice adjust according to desired sweetness
• 3 tbsp soy sauce
• 2 tbsp rice vinegar or distilled white vinegar
• 2 tbsp room temp. water
• 2 tbsp cornstarch
• 4 tbsp room temp. water
• Extra orange slices
• Sesame seeds for garnishing
• Steamed rice

Method

 

1. Combine cornstarch and water in a small bowl to create a slurry and set aside.
2. Whisk together orange juice, orange zest, maple syrup, soy sauce, vinegar, and water in a large bowl to prepare the glaze and keep it aside.
3. Mix flour, corn starch, baking powder, salt, and water in a bowl until you achieve a smooth, thick batter.
4. In a separate bowl, stir bread crumbs and desiccated coconut to form the breading mix.
5. Dip each cauliflower floret evenly into the batter in batches.
6. Coat each battered floret thoroughly in the breadcrumb mixture using one hand to avoid mess, pressing the crumbs onto the florets.
7. Set the coated florets aside on a plate.
8. Heat oil in a large frying pan over high heat; test when hot by adding some bread crumbs—they should bubble immediately.
9. Fry the coated florets in batches until golden brown, turning every couple of minutes for even cooking.
10. Transfer fried florets to a strainer or cooling rack to drain excess oil and let cool briefly.
11. Discard or strain leftover oil and clean the pan for the glaze.
12. Place the pan over medium heat and pour in the prepared glaze mixture, stirring occasionally as it simmers for 3-4 minutes.
13. Once boiling, reduce heat and stir the cornstarch slurry once more before adding it to the pan off the heat.
14. Pour the slurry into the glaze and stir constantly until the sauce thickens nicely.
15. Add the crispy cauliflower florets to the pan and toss to coat evenly, or serve the glaze on the side as dipping sauce.
16. Sprinkle sesame seeds on top and garnish with extra orange slices if desired.
17. Serve immediately with steamed rice.
18. Alternatively, preheat oven to 350F and line a tray with parchment paper.
19. Place coated cauliflower on the tray, optionally brushing lightly with oil.
20. Bake for 35-40 minutes until crisp, flipping halfway through cooking.
21. Use an oven toaster if available for faster cooking but adjust time for larger conventional ovens.

Notes

• You can bake the coated cauliflower instead of frying for a lighter version. Make sure to flip halfway through baking for even crispiness. Leftover oil can be strained and reused 1-2 times. Adjust maple syrup amount in glaze to control sweetness. Serve with steamed rice and garnish with sesame seeds and orange slices for added flavor and presentation.

Why You’ll Love This Glazed Orange Cauliflower Chicken

This vegan glazed orange cauliflower chicken recipe gives you all the sticky-sweet magic of Chinese takeoutwithout the guilt or the wait. The cauliflower florets turn golden and crispy, then get tossed in a glossy orange glaze that clings to every ridge and edge.

What makes this special? You’re getting serious crunch from the breadcrumb-coconut coating, balanced by that tangy-sweet sauce made from fresh orange juice, soy sauce, and maple syrup. It’s the kind of dish that photographs like a dream and tastes even better than it looks.

• Crispy on the outside, tender inside: The batter-and-breadcrumb method locks in moisture while delivering crunch.
• Vegan, but feels indulgent: No one will miss the meat when the glaze is this good.
• Flexible cooking methods: Fry for maximum crisp, or bake for a lighter approach.
• Weeknight-friendly: 45 minutes start to finish, most of it hands-off.

Key Ingredients You’ll Need

Here’s what you’re working withall everyday grocery store finds, nothing fancy or hard to track down.

For the cauliflower coating: All purpose flour, corn starch, and baking powder create a light, airy batter. Bread crumbs mixed with desiccated coconut add texture and a subtle sweetness (though you can skip the coconut and use more bread crumbs if you prefer).

For the glaze: Fresh orange juice and orange zest bring brightness, while soy sauce adds savory depth. Maple syrup balances the acidity, and rice vinegar keeps it tangy. The corn starch slurry is what thickens everything into that glossy, sticky coating you’re after.

Pro Tip: Use room temperature water in both your batter and slurryit helps everything mix smoothly without clumping.

How to Make It (Step-by-Step)

The process is simpler than it looks. You’re basically coating, cooking, and glazingthree distinct stages that come together fast once you’ve got your stations set up.

Start by mixing your corn starch slurry and setting it aside (the starch settles, so you’ll whisk it again later). Combine all your glaze ingredients in a bowl. Then set up your batter in one bowl and your breadcrumb-coconut mix in another. Dip each cauliflower floret in batter, then press it into the breadcrumbs using one hand for wet, one for dryit keeps your fingers from turning into breaded claws.

Note: When frying, test your oil with a pinch of bread crumbsif they bubble immediately, you’re ready. Move the florets every couple minutes so they brown evenly on all sides.

Baking vs. Frying: Your Call

Both methods work beautifully. Frying gives you that deep golden crust and restaurant-level crunch. Baking is lighter, requires less cleanup, and still delivers serious textureespecially if you flip the florets halfway through.

If you’re baking, brush the florets lightly with neutral oil before they go init helps them crisp up without drying out. I used a countertop oven toaster for testing, which heats faster; a full-size oven might need an extra 5 minutes.

Serving and Storage Tips

Serve this over steamed rice to soak up that glossy glaze, and garnish with sesame seeds and extra orange slices for a pop of color. The contrast between the warm, sticky cauliflower and fluffy rice is exactly what you want on a chilly weeknight.

Leftovers keep well, but the texture changes slightly. Here’s how to handle them:

Pro Tip: If you’re meal-prepping, store the crispy cauliflower and glaze separately. Toss them together just before serving so the coating stays crunchy instead of soggy.

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FAQs ( Glazed Orange Cauliflower Chicken )

You’re Going to Love This One

This Glazed Orange Cauliflower Chicken comes together in under 45 minutes and delivers that glossy, sticky-sweet magic you crave from takeout. The cauliflower crisps up beautifully, soaking in every bit of that tangy orange glazeit photographs like a dream and tastes even better.

Want to switch things up? Try adding a pinch of red pepper flakes for heat, or swap the maple syrup for honey if that’s what you’ve got. Leftovers reheat best in the oven at 350°F for about 10 minuteskeeps that crunch intact instead of going soggy in the microwave.

I’d love to see your version! Snap a photo when you make it, or tell me in the comments what you served it with. This one’s a keeper worth sharing with anyone who thinks healthy food can’t be this satisfyingsave it, make it, and enjoy every sticky, delicious bite.