Step 1

Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes.

Step 2

Meanwhile, add all of the sauce ingredients (except the corn starch) to a pan over medium heat. Cook for 3 minutes, or until the sugar has dissolved. Combine the corn starch and 2 tbsp of water in a small bowl, and mix to combine. Add the mixture to the sauce and lower heat. Cook until thickened and set aside.

Step 3

Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.

Step 4

Combine the flour and corn starch in a bowl. Add the soy curls to the flour mixture and toss until all of the pieces are coated.

Step 5

Heat a couple tablespoons of oil in a pan. Add the soy curls to the pan and cook until browned on both sides (working in batches if needed).* Once browned, pour 3/4 of the sauce over the soy curls. Cook for another 2-3 minutes or until the sauce has caramelized and gotten crispy.

Step 6

Serve the orange chicken over rice with the remaining sauce and green onion.