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Double Crunch Orange Chicken Recipe

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★★★★★

4.6 from 114 reviews

This Double Crunch Orange Chicken recipe offers a perfect blend of crispy fried chicken breasts coated in a flavorful spiced flour mixture and drenched in a tangy, sweet, and mildly spicy orange glaze. The dish is ideal for a delightful homemade meal served alongside rice or noodles, featuring a balance of textures and vibrant citrus flavors.

Ingredients

Scale

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
  • 2 eggs
  • 4 tbsp water (for egg wash)
  • Salt and pepper for seasoning chicken breasts

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 (adjust to taste)
  • 1 1/2 to 2 rounded tbsp corn starch
  • 1/4 cup water (for thickening sauce)

Instructions

  1. Prepare Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2 inch thickness using a meat mallet, or slice horizontally into halves with a sharp knife for thinner pieces.
  2. Prepare Flour & Spice Mix: Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This mix is enough for two batches and can be stored in the freezer.
  3. Make Egg Wash: Whisk together the eggs and 4 tablespoons water until well combined.
  4. Coat Chicken: Season chicken breasts with salt and pepper. Dip them first into the flour and spice mixture, then into the egg wash, and again into the flour mixture, pressing the coating to adhere well.
  5. Fry Chicken: Heat a skillet on the stove with about half an inch of canola oil over just below medium heat (approx. 4.5 on a 10-scale burner). Fry chicken gently for 4-5 minutes per side, until golden brown and crispy, ensuring it cooks through without burning.
  6. Drain Chicken: Remove chicken and drain on a wire rack for a few minutes to maintain crispiness before sauce coating.
  7. Prepare Orange Sauce Base: In a medium saucepan, heat garlic and peanut oil over medium-low heat. Sauté for 2 minutes until garlic is softened but not browned.
  8. Simmer Sauce: Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste. Simmer gently for about 20 minutes until liquid reduces by half. Skim any surface film.
  9. Thicken Sauce: Mix corn starch and 1/4 cup water. Slowly stir the mixture into the simmering sauce to thicken it to a glaze-like consistency. Boil for one minute and remove from heat.
  10. Coat Chicken with Sauce: Dip the fried chicken breasts into the prepared orange sauce to coat thoroughly.
  11. Serve: Serve the double-crunch orange chicken hot with your choice of rice or noodles for a complete meal.

Notes

  • The flour and spice mix makes enough for two batches; leftover mix can be stored frozen for future use.
  • Adjust chili flakes or chili paste quantity based on your preferred spice level; use a quarter amount for mild heat.
  • Maintain oil temperature during frying to avoid over-browning while ensuring the chicken cooks through.
  • Orange zest in the sauce adds brightness and depth of citrus flavor; don’t skip it for best results.
  • Use a wire rack to drain the chicken after frying to keep it crisp instead of placing it on paper towels which may cause sogginess.

Keywords: orange chicken, crispy chicken, fried chicken, spicy orange sauce, Asian-inspired chicken, homemade orange chicken

Find it online: https://mjrecipe.com/double-crunch-orange-chicken-recipe/