Double Crunch Orange Chicken

Double Crunch Orange Chicken

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • For Chicken
  • 4 large boneless skinless chicken breasts

  • 2 cups flour

  • 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

  • 4 tsp salt

  • canola oil, for frying

  • For Egg Wash
  • 2 eggs

  • 4 tbsp. water

  • For Orange Sauce
  • 3/4 cup honey

  • 1/3 cup rice wine vinegar

  • 3 tbsp. peanut oil or other vegetable oil

  • 3 cups orange juice

  • 1 1/2 to 2 rounded tbsp. corn starch

  • 3 cloves minced garlic

  • finely grated zest of one small orange

  • 1 tsp chili flakes or 2 tsp crushed chili paste, more or less to taste

  • 1/4 cup water

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

Directions

  • To Cook Chicken
  • Place chicken breasts between 2 sheets of plastic wrap, pound to an even ½-inch thick; using a meat mallet. Alternatively, lay flat on a cutting board and cut in half, lengthwise with a very sharp knife.
  • Add flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper to a bowl and mix to combine. Combine eggs with water in another bowl.
  • Season chicken breasts with salt and pepper, dip in flour mixture, then dredge in spice mixture. Dip in egg wash, return to flour mixture then spice mix; pressing to coat completely.
  • Heat a half inch of canola oil in a skillet over medium heat. Add chicken gently, and fry for about 4-5 minutes per side, until golden brown and crispy.
  • Remove from oil and place on a wire rack or a plate lined with paper towel to drain.
  • To Make Orange Sauce
  • Heat oil in a medium saucepan over medium low heat. Add garlic and cook until fragrant but not browned.
  • Add in remaining ingredients for sauce, except water and corn starch. Simmer slightly for about 20 minutes or until sauce has reduced by about half.
  • Mix together corn starch and water. Pour mixture into saucepan and stir constantly until get thickness to your liking.
  • Add fried chicken breasts into sauce. Toss to combine completely. Serve immediately with rice or noodles.
  • Enjoy!
You might also like

Comments are closed.