Double Crunch Orange Chicken Recipe

Introduction

Double Crunch Orange Chicken is a delightful dish combining crispy, well-seasoned chicken with a tangy and sweet orange sauce. It’s perfect for a flavorful dinner that’s sure to impress with its bold spices and vibrant glaze.

Ingredients

• 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; use 1/4 amount for mild heat)
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water (for corn starch mix)
• 2 eggs
• 4 tbsp water (for egg wash)
• 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

Instructions

1. Step 1: Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even 1/2 inch thickness. Alternatively, slice the breasts horizontally to create thinner pieces.
2. Step 2: Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This seasoned flour mix is enough for two batches; store leftovers in a sealed bag in the freezer.
3. Step 3: Whisk the eggs and 4 tablespoons water together to make an egg wash.
4. Step 4: Season the chicken with salt and pepper, then dredge each piece in the flour mixture. Dip into the egg wash, then dredge again in the flour mixture, pressing firmly to coat well.
5. Step 5: Heat about half an inch of canola oil in a skillet over medium-low heat. Fry the chicken gently for 4-5 minutes per side until golden brown and crispy. Adjust heat to prevent burning, ensuring the chicken cooks through.
6. Step 6: Drain the cooked chicken on a wire rack for a few minutes before dipping into the orange sauce. Serve with rice or noodles.
7. Step 7: To make the sauce, heat garlic and peanut oil in a medium saucepan over medium-low heat. Sauté until the garlic softens but does not brown.
8. Step 8: Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste. Simmer gently for about 20 minutes, reducing the volume by half. Skim off any foam.
9. Step 9: Mix corn starch with 1/4 cup water until smooth. Slowly stir this mixture into the sauce and cook for another minute until thickened to a glaze-like consistency. Remove from heat.
10. Step 10: Coat the cooked chicken breasts with the orange sauce before serving. Enjoy with your choice of rice or noodles for a complete meal.

Tips & Variations

• For a milder sauce, reduce the chili flakes or use less chili paste. You can also substitute chicken thighs for a juicier option.
• Try adding fresh grated ginger to the sauce for an extra zing.
• The seasoned flour mix can be made in advance and kept in the freezer for quick meals later.
• Use a thermometer to keep the oil temperature steady around 325°F (160°C) to ensure even frying without burning.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water to the sauce if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for frying. Ensure your corn starch and other ingredients are gluten-free as well.

Is it possible to bake instead of fry the chicken?

You can bake the breaded chicken on a greased baking sheet at 400°F (200°C) for about 20-25 minutes until crispy, turning halfway through. The texture will be less crunchy than frying but still tasty.

Double Crunch Orange Chicken Recipe

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★★★★★

4.5 from 52 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Double Crunch Orange Chicken is a flavorful and crispy fried chicken dish coated in a vibrant, tangy orange sauce with a perfect balance of sweet, spicy, and savory notes. This recipe features a double-dredging technique for an extra crunchy crust and a homemade orange sauce made from fresh orange juice, zest, honey, and spices. Ideal served over rice or noodles, it’s a delightful twist on a classic favorite, combining crispy fried chicken with a luscious citrus glaze.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt (divided)
• 4 tsp black pepper (divided)
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 2 eggs
• 4 tbsp water (for egg wash)
• Canola oil for frying

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 according to spice preference)
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water (for cornstarch slurry)

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Instructions

1. Prepare Chicken: Place the chicken breasts between two sheets of plastic wrap, and flatten them to an even 1/2-inch thickness using a meat mallet. Alternatively, carefully slice each breast horizontally into halves to create thinner cutlets for even cooking.
2. Mix Dry Ingredients: In a bowl, sift together the flour, 4 tsp salt, 4 tsp black pepper, ground ginger, freshly ground nutmeg, ground thyme, ground sage, paprika, and cayenne pepper to create the seasoned flour mixture used for dredging.
3. Make Egg Wash: Whisk the eggs with 4 tbsp water until combined and set aside.
4. Season and Coat Chicken: Lightly season the flattened chicken breasts with salt and pepper. Dip each piece first into the seasoned flour mixture, then into the egg wash, and finally back into the flour mixture, pressing the coating onto the chicken for a firm, even crust.
5. Fry Chicken: Heat about half an inch of canola oil in a skillet over just below medium heat (around 4.5 out of 10). Carefully fry each chicken breast for 4 to 5 minutes per side until golden brown and crispy, ensuring the meat is cooked through without burning the exterior. Drain on a wire rack for a couple of minutes.
6. Prepare Orange Sauce: In a medium saucepan over medium-low heat, add the minced garlic and peanut oil. Sauté for a few minutes until the garlic softens but does not brown.
7. Simmer Sauce: Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste to the pan. Simmer gently for about 20 minutes until the volume reduces by half, skimming any foam or film from the surface.
8. Thicken Sauce: Stir together cornstarch and 1/4 cup water to form a slurry. Slowly pour it into the simmering sauce while stirring constantly to achieve a glaze-like consistency. Boil for an additional minute, then remove from heat.
9. Coat Chicken with Sauce: Dip the fried chicken breasts into the orange sauce until well coated.
10. Serve: Serve the double-crunch orange chicken hot with steamed rice or noodles for a satisfying meal.

Notes

• The flour and spice dredge mixture recipe makes enough for two batches; leftovers can be stored in a sealed bag in the freezer for future use.
• Adjust chili flakes or chili paste quantity according to your desired spice level—use only 1/4 of the amount if you prefer mild sauce.
• Using a meat mallet or slicing chicken breasts thinly ensures even cooking and a tender texture.
• Maintaining oil temperature just below medium heat is essential to cook the chicken thoroughly without burning the crust.
• Drain fried chicken on a wire rack rather than paper towels to keep the crust extra crispy.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American-Chinese Fusion

Keywords: orange chicken, crispy fried chicken, orange sauce, homemade Chinese chicken, double dredge, spicy orange chicken, fried chicken recipe