Protein

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1 lb seitan or other mock chicken

¼ cup cornstarch (or sub with potato starch)

⅓ cup vegetable oil (or any neutral tasting oil (if you're Air Frying, sub with 2 tbsp of oil))

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Sauce

1 cup freshly squeezed orange juice (pulp strained (about 4-5 medium sized oranges))

2 tbsp white vinegar (or rice vinegar)

¼ cup + 2 tbsp brown sugar

2 tbsp regular soy sauce

2 cloves garlic (minced)

¼ tsp ginger powder (or sub with freshly grated ginger)

1 tbsp cornstarch (or sub with potato starch)

½ tsp red chili flakes (optional if you prefer it spicy)

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1. In a small bowl, combine sauce ingredients. Mix well and set aside.

2. Make Seitan according to recipe into bite size pieces, about 1.5-inch pieces. Do not pat Seitan dry after steaming, this will allow the cornstarch to adhere.

3. Transfer pieces of seitan into a large bowl, followed by cornstarch. Mix to coat each piece evenly with tongs.

4. Heat vegetable oil in a wok or large pan on medium-high heat. Carefully lower coated seitan into the oil and quickly spread apart. Allow the pieces to sear and form a golden crust, about 5-6 minutes on each side and avoid stir-frying them. Flip Seitan over and cook on the other side until golden brown.

5. Remove from oil and place seitan on a paper towel lined plate to cool and drain. Pour out any excess oil from pan.

6. In the same pan set over medium high heat, pour sauce in. Stirring consistently until the sauce bubbles and thickens, about 2-3 minutes.

7. Toss in fried chicken until pieces are coated in sauce. Garnish with orange zest, sesame seeds and green onions. Serve & enjoy!