Double Crunch Orange Chicken
Deliciously crispy orange chicken coated in a tangy orange sauce.
Ingredients
Main Ingredients
- 4 large boneless skinless chicken breasts
- 2 cups flour
- 4 tsp salt
- 4 tsp black pepper
- 3 tbsp ground ginger
- 1 tbsp freshly ground nutmeg
- 2 tsp ground thyme
- 2 tsp ground sage
- 2 tbsp paprika
- 1 tsp cayenne pepper
- to taste Canola oil for frying
- 4 tbsp water
- 3 cloves minced garlic
- 3 tbsp peanut oil or other vegetable oil
- 3 cups orange juice
- 1 finely grated zest of one small orange
- 3 tbsp honey
- 1 3/4 cup rice wine vinegar
- 1 2/3 cup salt
- 1 2/3 cup ground black pepper
- 1 1 tsp chili flakes or 2 tsp crushed chili paste (adjust to taste)
- 1.5 to 2 rounded tbsp corn starch
- 1 1/4 cup water
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch. Alternatively, slice the breasts in half horizontally for thinner pieces.
- Make the Dredge: In a bowl, sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This mixture is enough for two batches, so store any leftovers in a Ziploc bag in the freezer for next time.
- Prepare the Egg Wash: In a separate bowl, whisk together the eggs and water until well combined.
- Coat the Chicken: Season the chicken breasts with salt and pepper. Dip each piece into the flour mixture, then into the egg wash, and back into the flour mixture, pressing the coating onto the chicken for better adherence.
- Fry the Chicken: Heat about 1/2 inch of canola oil in a skillet over medium heat (around 4.5 out of 10 on the dial). Fry the chicken for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain and Prepare Sauce: Once cooked, drain the chicken on a wire rack for a couple of minutes. In the same skillet, add peanut oil and sauté the minced garlic until fragrant. Then, add the orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, chili flakes, corn starch, and water. Stir well and cook until the sauce thickens.
- Serve: Dip the crispy chicken into the orange sauce and serve with noodles or rice for a delightful meal.
Notes
For a milder sauce, reduce the amount of chili flakes or crushed chili paste. You can also add vegetables like bell peppers or broccoli to the sauce for extra flavor and nutrition.