Double Crunch Orange Chicken Recipe

Introduction

Double Crunch Orange Chicken is a delightful twist on a classic favorite, featuring crispy, flavorful chicken coated in a tangy, sweet orange sauce. This dish combines a perfectly spiced crust with a vibrant glaze that’s sure to impress your family and friends.

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)
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water (for cornstarch mixture)
• 2 eggs
• 4 tbsp water (for egg wash)
• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt (for dredging)
• 4 tsp black pepper (for dredging)
• 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. Using a meat mallet, pound them 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. Set aside. This mixture can be stored for future use.
3. Step 3: Whisk the eggs and 4 tablespoons of water together to make an egg wash.
4. Step 4: Season the chicken breasts with salt and pepper. Dip each piece first into the flour and spice mixture, then into the egg wash, and finally back into the flour mixture, pressing firmly to ensure good coverage.
5. Step 5: Heat about a half inch of canola oil in a skillet over medium-low heat (around 4.5 on a 10-point dial). Fry the chicken for 4 to 5 minutes per side until golden brown and crispy. Drain on a wire rack briefly.
6. Step 6: While frying the chicken, prepare the orange sauce. In a medium saucepan over medium-low heat, sauté garlic in peanut oil until softened but not browned.
7. Step 7: 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 reduced by half. Skim any surface film as needed.
8. Step 8: Mix the cornstarch with 1/4 cup water until smooth. Slowly stir this mixture into the saucepan to thicken the sauce to a glaze-like consistency. Boil for another minute, then remove from heat.
9. Step 9: Dip the fried chicken breasts into the orange sauce to coat thoroughly. Serve immediately with noodles or rice.

Tips & Variations

• Adjust the chili flakes or paste according to your spice preference; use a quarter of the amount if you prefer a milder sauce.
• For extra crunch, double dip the chicken by repeating the flour and egg coating step before frying.
• Store leftover flour and spice dredge in a sealed bag in the freezer for easy future use.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help maintain its crispiness. The sauce can be stored separately in the fridge for up to one week and reheated on the stovetop before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken cut for this recipe?

Yes, chicken thighs can be used as a flavorful alternative. Just adjust the cooking time as thighs are thicker and take longer to cook through.

How do I prevent the chicken from getting soggy in the sauce?

To keep the chicken crispy, fry it until golden and drain well on a rack before coating with the sauce. Serve immediately after saucing for best texture.

Double Crunch Orange Chicken Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Double Crunch Orange Chicken recipe delivers a crispy, flavorful chicken breast coated in a perfectly spiced flour mixture and smothered in a tangy, sweet orange glaze. The chicken is double-dredged and pan-fried to golden perfection before being enveloped in a homemade orange sauce with garlic, honey, and a hint of chili for a subtle kick. Ideal for serving over rice or noodles, this dish balances crunch with citrusy sweetness for an irresistible meal.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese-American

Ingredients

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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 the Chicken

• 2 eggs
• 4 tbsp water
• 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 (enough for frying, about 1/2 inch deep in skillet)

Instructions

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2 inch thickness, or alternatively slice them horizontally into halves using a sharp knife to ensure even cooking.
2. Mix the Flour and Spices: Sift together the flour, salt, black pepper, ground ginger, freshly ground nutmeg, thyme, sage, paprika, and cayenne pepper into a large bowl. This mixture is enough for two batches, so leftover can be stored in the freezer for future use.
3. Make Egg Wash: Whisk together the eggs and 4 tablespoons of water in a bowl to create an egg wash that will help the dredging stick to the chicken.
4. Dredge the Chicken: Season the chicken breasts with salt and pepper. Dip each breast first into the flour and spice mixture, then into the egg wash, and again into the flour and spice mixture, pressing gently to ensure the coating adheres well.
5. Fry the Chicken: Heat about a half inch of canola oil in a skillet over medium-low heat (about 4.5 out of 10 on the burner dial). Fry the chicken gently for 4 to 5 minutes per side until golden brown and crispy. The thinness of the meat ensures it cooks through properly without burning the crust.
6. Drain and Rest: Transfer the fried chicken breasts onto a wire rack to drain excess oil for a couple of minutes before sauce application.
7. Prepare the Orange Sauce: In a medium saucepan over medium-low heat, combine the garlic and peanut oil and sauté for 2 minutes until softened but not browned. Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste and simmer gently for about 20 minutes until reduced by half, skimming any film off the surface.
8. Thicken the Sauce: Mix the corn starch with water to create a slurry. Gradually stir the slurry into the simmering sauce, stirring constantly to thicken it to a glaze-like consistency. Boil for just one more minute then remove from heat.
9. Coat Chicken in Sauce: Dip each crispy chicken breast into the orange sauce to coat thoroughly before serving.
10. Serve: Serve the double crunch orange chicken with steamed rice or noodles, enjoying the perfect balance of crispy texture and tangy, sweet sauce.

Notes

• The flour and spice mix can be made ahead and stored in a sealed bag in the freezer for future use.
• Adjust the amount of chili flakes or paste to control the heat level of the sauce.
• Use a meat mallet or careful knife work to ensure chicken breasts cook evenly and stay tender.
• Carefully regulate frying temperature to avoid over-browning while ensuring the inside is fully cooked.
• Serving suggestion: Pair with steamed jasmine rice or egg noodles for a complete meal.

Keywords: Double Crunch Orange Chicken, crispy orange chicken, homemade orange sauce, fried chicken breast recipe, Chinese-American chicken dish