Crispy Orange Seitan by ATK
Crispy Orange Seitan by ATK
Great adaptation for crispy orange chicken!
Total Time
Servings
Ingredients
Sauce
- ½ cup vegetable broth
- ¼ cup packed organic dark brown sugar
- 3 tablespoons distilled white vinegar
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon grated orange zest, plus 6 (2-inch) strips zest, plus ½ cup juice
- ¾ teaspoon grated fresh ginger
- ⅛ teaspoon cayenne pepper
- 4 teaspoons cold water
- 1 tablespoon cornstarch
- 6 dried bird chiles (optional)
- 1 scallion, sliced thin
Seitan
- 1½ cups cornstarch
- ½ cup cornmeal
- 1 cup canned coconut milk
- 1 pound seitan, drained, patted dry, and cut into 1-inch pieces
- 3 cups vegetable oil
- Salt
Instructions
For The Sauce
- Bring broth, sugar, vinegar, soy sauce, garlic, grated orange zest and juice, ginger, and cayenne to boil in large saucepan over high heat.
- Whisk cold water and cornstarch together in bowl, then whisk into boiling sauce.
- Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 1 minute (you should have about 1½ cups sauce).
- Remove from heat and cover to keep warm.
For The Seitan
1. Preheat the oven to 200 degrees and position the oven rack in the middle. Place a plate lined with paper towels on the rack.
2. In a shallow dish, combine cornstarch and cornmeal.
3. In a bowl, coat the seitan with coconut milk.
4. Take one piece of seitan at a time, remove it from the coconut milk. Coat the seitan well with the cornstarch mixture, pressing gently to make it stick. Transfer the coated seitan to a large plate. Repeat with the remaining seitan.
5. Heat oil in a 12-inch nonstick skillet over medium-high heat until it reaches 350 degrees.
6. Cook half of the seitan in the skillet, flipping it as necessary, until it turns golden brown on all sides. This process should take around 7 to 11 minutes.
7. Use a slotted spoon to transfer the cooked seitan to the plate in the oven.
8. Reheat the oil to 350 degrees and repeat the cooking process with the remaining seitan.
9. Add strips of orange zest, and if desired, chiles, to the sauce in a pot. Toss the seitan in the sauce to coat it well.
10. Season with salt to taste, transfer the seitan and sauce to a platter, sprinkle with scallions, and serve.
With permission and thanks to Vegan for Everybody (p. 209). America's Test Kitchen. Photo by ATK.