Double Crunch Orange Chicken - Crispy Flavor Explosion at Home

Double Crunch Orange Chicken is a crispy and flavorful dish that combines fried chicken with a zesty orange glaze, perfect for weeknight dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Chicken

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 cloves Minced Garlic Adds aromatic flavor; use fresh for best results.
3 cups Orange Juice Provides the main flavor base; fresh-pressed is best for maximum zest.
1 small orange Orange Zest Enhances the orange flavor; choosing organic unwaxed oranges is ideal.
3/4 cup Honey Adds sweetness and depth; can substitute with agave syrup for a vegan alternative.
1/3 cup Rice Wine Vinegar Adds acidity; use white wine vinegar if unavailable.
1/2 tsp Salt Enhances overall flavor; adjust to taste.
1/2 tsp Ground Black Pepper Adds seasoning and a hint of spice; use freshly ground for better flavor.
1 tsp Chili Flakes Provides heat; adjust according to spice tolerance.
1.5 to 2 tbsp Cornstarch Thickens the sauce.
1/4 cup + 4 Water Used for sauce and egg wash preparation.

For the Chicken

4 large Boneless Skinless Chicken Breasts Main protein component; pound thin for even cooking.
2 Eggs Used in the breading process for adhesion.

For the Breading

2 cups Flour Forms the crunchy coating; gluten-free flour works well if preferred.
various amounts Additional Spices Including salt, black pepper, ground ginger, freshly ground nutmeg, thyme, sage, paprika, and cayenne pepper for flavor complexity.

For Frying

3 tbsp Peanut Oil Used for frying; can substitute with any vegetable oil, but peanut oil adds richness.
Canola Oil Necessary for frying; heat carefully to prevent burning.

Equipment

Large Skillet
Saucepan
Bowls
whisk
meat mallet

Method

Step-by-Step Instructions

Prep the Chicken: Begin by preparing your boneless skinless chicken breasts. Pound each breast to a uniform thickness of about 1/2 inch, or slice them horizontally into cutlets for quicker cooking.
Make the Dredge: In a large bowl, sift together 2 cups of flour with the spice blend, including salt, black pepper, and ground ginger. Mix thoroughly until the dry ingredients are well incorporated.
Prepare the Egg Wash: In a separate bowl, whisk together the 2 eggs and 4 tablespoons of water until smooth.
Bread the Chicken: Season the pounded breasts with a pinch of salt and pepper. Dredge each piece in the flour mixture, dip it in the egg wash, and coat it again in the flour mixture.
Fry the Chicken: In a large skillet, heat about 1 inch of canola oil to medium-low heat (around 350°F). Carefully add the breaded chicken pieces, frying for 4-5 minutes per side.
Prepare the Sauce: While the chicken is frying, heat 3 tablespoons of peanut oil in a saucepan over medium heat. Add the minced garlic, then pour in the fresh orange juice, honey, rice vinegar, salt, black pepper, and chili flakes.
Thicken the Sauce: In a small bowl, mix the cornstarch with a little water until dissolved. Gradually pour this mixture into the simmering sauce while stirring continuously.
Coat the Chicken: Once the chicken is fried, optionally dip it directly into the thickened orange sauce.
Serve: Plate your delicious Double Crunch Orange Chicken hot alongside steaming rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Ensure that chicken breasts are pounded to an even thickness for uniform cooking. Keep the frying oil temperature consistent to achieve a crispy coating.

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