Description

Double Crunch Orange Chicken features tender chicken breasts pounded thin, twice coated in a flavorful spiced flour and egg wash, then fried to golden crispiness. The chicken is generously coated in a tangy, sweet, and slightly spicy orange sauce made from fresh orange juice, honey, garlic, and chili, creating a delicious balance of crunch and citrus glaze perfect for serving alongside rice or noodles.

Ingredients

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

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 cornstarch slurry)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until 1/2 inch thick. Alternatively, slice breasts horizontally into halves using a sharp knife.
Mix the flour dredge: Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper in a bowl. This mixture is sufficient for two batches and can be stored.
Make egg wash: Whisk eggs and 4 tablespoons water together in a shallow dish.
Coat the chicken: Season chicken breasts with salt and pepper. Dip each breast first into the flour and spice mixture, then into the egg wash, and a final dip into the flour mixture, pressing the flour mixture into the chicken to coat well.
Fry the chicken: Heat about 1/2 inch canola oil in a skillet over medium-low heat (around 4.5 out of 10). Fry chicken for 4-5 minutes per side until golden brown and crispy. Ensure the chicken cooks through without burning the coating.
Drain the chicken: Place fried chicken on a wire rack for a couple of minutes to drain excess oil.
Cook the orange sauce base: In a medium saucepan over medium-low heat, add peanut oil and minced garlic. Sauté until garlic is softened but not browned, about 2 minutes.
Add remaining sauce ingredients: Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste to the saucepan. Simmer gently for about 20 minutes until volume is reduced by half, skimming any film from the surface.
Thicken the sauce: Mix corn starch and 1/4 cup water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly to achieve a glaze-like consistency. Boil for one minute, then remove from heat.
Finish: Dip the fried chicken breasts into the orange sauce to coat. Serve immediately with rice or noodles.

Notes

The flour and spice mix can be made in advance and stored in the freezer for future use.
Adjust chili flakes or paste in the sauce to your preferred level of spiciness; reduce to one-fourth the amount for mild flavor.
Pounding the chicken evenly ensures quick and even cooking and helps achieve a crispy coating.
Careful temperature control of the oil during frying is essential to avoid burning the coating and to ensure the chicken is fully cooked.