Crispy Orange Seitan by ATK

Ingredients

• 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
• 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
• 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.