Double Crunch Orange Chicken. This very inviting crispy orange chicken recipe is an outstanding variation of our Double Crunch Honey Garlic Chicken recipe.

For the chicken

  • 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
  • canola oil for frying

To make the egg wash

  • 2 eggs
  • 4 tbsp water

For the Orange Sauce

  • 3 cloves minced garlic
  • 3 tbsp peanut oil or other vegetable oil
  • 3 cups orange juice
  • finely grated zest of one small orange
  • 3/4 cup honey
  • 1/3 cup rice wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp chili flakes or 2 tsp crushed chili paste more or less to taste, use 1/4 of this amount if you don’t like spicy sauces
  • 1 1/2 to 2 rounded tbsp corn starch
  • 1/4 cup water

To prepare the chicken

  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
  3. Make an egg wash by whisking together the eggs and water.
  4. For full instructions :

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