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Vegan General Tso’s Chicken

Prep in 5 minutes | Ready in 30 minutes | Serves 2-3 people


  • If you decide to use orange juice this technically makes it ‘orange chicken’ but it is still amazing.

  • If the sauce is too thick add more water to thin it out. 1 tbsp at a time.

  • If the sauce in too thin add in more of the cornstarch and water mixture.

  • Apple Cider Vinegar or lemon juice can be used instead of rice vinegar.

  • The batter should be a similar consistency to funnel cake cake batter, but slightly thinner.

  • Adjust seasonings to your liking.

  • You can use garlic powder and ginger powder if you don’t have access to the fresh options.

  • Don’t overthink it. Cooking is fun, so enjoy this new recipe and make it your own.


  • ½ medium cauliflower, cut into florets

  • 1 pack oyster mushrooms, cleaned

  • 2 cloves garlic, minced

  • 3 tsp fresh ginger, chopped

  • 1 tsp chili flakes

  • ¼ tsp pepper

  • 1 tsp sambal

  • 2 tbsp coconut sugar

  • 3 tbsp brown sugar

  • ¼ cup mushroom sauce or soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp cornstarch

  • 3 tbsp water

  • Fresh juice from 1 orange, refer to tips

  • Oil, for frying

Batter for Frying

  • ¾ cup flour

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • Salt

  • Pepper

  • ½ -¾ cup cold plant milk


  1. Prepare your cauliflower and oyster mushrooms into small bite sized pieces.

  2. In a medium bowl combine mushroom sauce, sambal, chili flakes, sugar(s), orange juice, rice vinegar, and pepper together and mix thoroughly.

  3. In a separate small bowl mix cornstarch and water until you get a smooth consistency with no clumps and then add that mixture to your sauce mixture. Set aside.

  4. Heat up oil for frying.

  5. In a separate bowl combine all of the ingredients under Batter for Frying and whisk until smooth. You want the batter to be thick enough to coat each piece of chick’n.

  6. Dip the chick’n in the batter and fully coat each piece, then place the chick’n in the frying oil. Fry for 5-7 minutes or until golden brown. Remove from oil and set aside.

  7. Bring an oiled skillet or wok to medium heat and cook the garlic and ginger for 30-60 seconds or until fragrant.

  8. Pour the sauce mixture in and bring the sauce to a boil for 30 seconds or until it thickens. Taste the sauce and adjust flavors to your liking. Add chick’n into the sauce and coat each piece and garnish with sesame seeds and scallions.

  9. Enjoy!

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