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Double Crunch Orange Chicken

Double Crunch Orange Chicken That'll Wow Your Taste Buds

Double Crunch Orange Chicken is a delightful combination of zesty flavors and a crunchy exterior that elevates any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American, Asian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Coating
  • 4 large boneless skinless chicken breasts cut in half for quicker cooking
  • 2 cups flour the base for a beautifully crisp coating
  • 4 tsp salt enhances overall flavor
  • 4 tsp black pepper adds warmth to the crust
  • 3 tbsp ground ginger brings a zesty kick
  • 1 tbsp freshly ground nutmeg infuses warmth and depth
  • 2 tsp ground thyme adds aromatic flavor
  • 2 tsp ground sage enhances flavor with earthy notes
  • 2 tbsp paprika provides smokiness and color
  • 1 tsp cayenne pepper adjust for spice preference
Egg Wash
  • 4 tbsp water thins out the egg wash
For Frying
  • canola oil for frying
For the Sauce
  • 3 cloves minced garlic amplifies savory profile
  • 3 tbsp peanut oil delivers rich flavor
  • 3 cups orange juice the star of the sauce
  • 1 small orange zest finely grated
  • 3/4 cup honey balances heat with sweetness
  • 1/3 cup rice wine vinegar adds tangy kick
  • 1/2 tsp salt to bring flavors together
  • 1/2 tsp ground black pepper complements sweetness
  • 1 tsp chili flakes optional for heat
For Thickening the Sauce
  • 1 1/2 to 2 tbsp corn starch for sauce consistency
  • 1/4 cup water to dissolve corn starch

Equipment

  • large skillet
  • mixing bowls
  • saucepan

Method
 

Cooking Instructions
  1. Heat canola oil in a large skillet over medium heat until suitable for frying.
  2. In a mixing bowl, combine flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne.
  3. In another bowl, beat eggs with water until smooth.
  4. Dip each chicken breast in the egg mixture, then coat with the flour-spice mixture.
  5. Fry coated chicken in the skillet until golden brown, about 6-8 minutes per side.
  6. In a saucepan, heat peanut oil, add minced garlic and sauté until fragrant.
  7. Pour in orange juice, zest, honey, rice wine vinegar, salt, black pepper, and chili.
  8. Mix corn starch with water until smooth, then add to the sauce and stir until thickened.
  9. Let the sauce simmer, then pour generously over fried chicken and serve hot.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 54gProtein: 36gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 35mgIron: 2mg

Notes

Optional: Garnish with fresh cilantro for an added touch.

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