Orange you glad it's not Chicken
5 Stars
Food Type: Chinese
Dish Type: EntreÚ
Recipe Source: Recipezaar, who took it from somewhere else
Taste: 5 Stars
Prep Time: 180 minutes
Number of Servings: 6 Servings
1.5 Cups Water
1 Cup Brown Sugar (packed)
1/3 Cups Rice vinegar
2.5 Tbsp Soy sauce
0.5 Cups Orange juice, freshly squeezed
2 Tbsp Orange peel
1.5 Tbsp Winter bamboo, or water chesnuts
1 Cloves Garlic
2 Scallions / Green onions
0.5 Chinese red pepper
2 Tbsp Cornstarch
1 Box Quorn Naked Cutlets
1 Egg
1/4 Tsp Baking Soda
1/4 Tsp Salt
1.5 Cups Flour
3 Cups Vegetable Oil
4-6 Cups Rice (White, medium grain)
0.5 Tsp Ginger
1 This recipe breaks down into three basic steps:
- make the sauce
- marinate the Quorn
- cook the quorn and sauce
2 Some prep work for the veggies:
- make the OJ fresh, if possible.
- thinly slice about 2 Tbsp orange peel (see the picture for details)
- mince the winter bamboo or water chesnuts
- mince or grate the ginger and garlic
- chop (medium-fine) the scallions
- mince the lower half of the pepper (watch open cuts!)
- chop the Quorn fillets into bite-size chunks.
3 Now, the sauce. Mix all of the following in a saucepan:
1.5 cups water, brown sugar, rice vinegar, soy sauce, orange juice, orange peels, winter bamboo, ginger, garlic, green onions, and pepper.

Put the mixture over medium-high heat, and bring to a boil, stirring well.
4 Once the sauce reaches a boil, pull it off the heat, and set it aside to cool for a 5 minutes or so.
5 Now, take 1 cup of the sauce and pour it into a shallow container or plastic bag with all of the Quorn chunks. Seal, and put in the refrigerator for a couple of hours (2-3 if possible).

Leave the rest of the sauce covered, and go read a book or something.
6 Ok, you're back several hours later, and ready to get going. Let's set up for finishing the meal. You'll be done in about 30 minutes. So, start with the following:
- Start cooking the rice. It should be done about the same time you are.
- Heat up the vegetable oil in a wok or deep fryer to about 350-375┬║.
- Pull the sauce out from wherever, and get it ready to go on the stove.
- In two bowls, add the follwing:
- bowl 1: 3/4 cup flour
- bowl 2: 1 cup flour, 1 egg, and 1 cup ice water. Mix until reasonably well blended. (A little lumpy is ok)
- In a cup, whisk together the 2 tbsp cornstarch and 3 tbsp warm water.
- Drain the marinade off the quorn chunks.
7 When the oil is hot, it's time to start frying.
First, dip the Quorn chunks into bowl 1 (flour), and coat them.
Then, dip them completely in the batter, pull back out, and drop into the deep-frying oil.
Fry them until golden-brown (4 min or so). A skimmer helps a lot for getting the bits of batter drippings out.
8 Repeat the batter and deep frying for all of your Quorn.
Towards the end of frying, heat up the sauce you'd set aside. When it's starting to steam a bit, add the whisked corstarch and water, and stir.
When it starts to thicken, turn off the heat.
9 When all of the Quorn chunks are fried, combine the chunks with all of the sauce, and mix it well. Serve with the rice and enjoy!

This is my favorite dish of everything I've ever cooked.
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