Double Crunch Orange Chicken Recipe

Double Crunch Orange Chicken Recipe

4 servings
This Double Crunch Orange Chicken recipe features tender, thinly pounded chicken breasts coated in a flavorful spiced flour dredge, fried to a crispy golden brown, and tossed in a sweet and tangy homemade orange sauce infused with garlic, honey, and chili for a hint of heat. Perfect served over rice or noodles for a satisfying meal with a delightful balance of textures and flavors.

Ingredients

  • boneless skinless chicken breasts
    4 large
  • flour
    2 c
  • salt

    divided: part for dredge mix, part for seasoning

    4 tsp
  • black pepper

    divided

    4 tsp
  • ground ginger
    3 tbsp
  • ground nutmeg
    1 tbsp
  • ground thyme
    2 tsp
  • ground sage
    2 tsp
  • paprika
    2 tbsp
  • cayenne pepper
    1 tsp
  • eggs
    2
  • water
    4 tbsp
  • Canola oil for frying

    enough to cover bottom of skillet about 1/2 inch deep

  • garlic
    3 clove
  • peanut oil or other vegetable oil
    3 tbsp
  • orange juice
    3 c
  • Finely grated zest of one small orange
  • honey
    ¾ c
  • rice wine vinegar
    ⅓ c
  • salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • chili flakes or 2 tsp crushed chili paste (adjust
    1 tsp
  • rounded tbsp cornstarch
    1 ½
  • water
    ¼ c

Directions

  1. 1

    Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until evenly 1/2 inch thick. Alternatively, slice them horizontally with a sharp knife to create thinner cutlets.

  2. 2

    Sift together the flour, 4 tsp salt, 4 tsp black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This spice-flour mixture can be refrigerated or frozen for future use.

  3. 3

    Whisk together the eggs and 4 tbsp water until smooth.

  4. 4

    Season the chicken lightly with salt and pepper. Dip each breast first into the flour-spice mix, then into the egg wash, and a final time back into the flour mixture, pressing the coating onto the chicken for good adhesion.

  5. 5

    Heat a skillet over medium-low heat and add enough canola oil to cover the bottom about 1/2 inch deep. Carefully regulate the heat around a setting of 4.5/10 to avoid burning. Fry the chicken breasts gently for 4 to 5 minutes per side until they are crispy and golden brown. The thinness ensures the chicken cooks through without burning the coating.

  6. 6

    Transfer the fried chicken breasts to a wire rack to drain excess oil for a few minutes. This helps maintain the crispiness.

  7. 7

    In a medium saucepan over medium-low heat, add the garlic and peanut oil. Sauté gently until the garlic is softened but not browned, about 2 minutes.

  8. 8

    Add the orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste to the saucepan. Simmer slowly for about 20 minutes until the volume reduces by half and the flavors concentrate. Skim off any film on the surface during simmering.

  9. 9

    In a small bowl, stir together the cornstarch and 1/4 cup water to make a slurry. Slowly pour this into the saucepan while stirring constantly. Continue to cook and stir until the sauce thickens to a glaze-like consistency, about 1 minute. Remove from heat promptly.

  10. 10

    Dip the fried chicken breasts into the thickened orange sauce until well coated. Serve immediately over rice or noodles for a delicious meal.

Double Crunch Orange Chicken Recipe

Double Crunch Orange Chicken Recipe

30 min4 servings

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