Double Crunch Orange Chicken
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Double Crunch Orange Chicken. This very inviting crispy orange chicken recipe is an outstanding variation of our Double Crunch Honey Garlic Chicken recipe.
Originally published July 2012.
Love orange chicken? Our entire family immediately fell in love with this orange chicken version of our now famous double crunch fried chicken. That original recipe has been very, very popular in the honey garlic version previously featured on Rock Recipes.
The honey garlic version has seen MILLIONS of hits on the Rock Recipes website and I predict this one will be very popular too.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night.
This is one recipe I know we will make again and again. The sauce recipe does make enough to serve with rice or noodles but if you don't plan to do that, half the recipe should be enough for the chicken alone.
This is one quick and easy dinner recipe that nobody is going to forget soon. You'll have people asking for the recipe for sure.
Looking for more chicken dinner ideas? Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.
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Double Crunch Orange Chicken
An orange chicken version of our famous Double Crunch Honey Garlic Chicken Breasts. Fried chicken dipped in an easy to make orange sauce. Serve with noodles
Ingredients
For the chicken
- 4 large boneless skinless chicken breasts
- 2 cups flour (see note below for additional information)
- 4 teaspoon salt
- 4 teaspoon black pepper
- 3 tablespoon ground ginger
- 1 tablespoon freshly ground nutmeg
- 2 teaspoon ground thyme
- 2 teaspoon ground sage
- 2 tablespoon paprika
- 1 teaspoon cayenne pepper
- canola oil for frying
To make the egg wash
- 2 eggs
- 4 tablespoon water
For the Orange Sauce
- 3 cloves minced garlic
- 3 tablespoon peanut oil, or other vegetable oil
- 3 cups orange juice
- finely grated zest of one small orange
- ¾ cup honey
- ⅓ cup rice wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon chili flakes or 2 teaspoon crushed chili paste, more or less to taste, use ¼ of this amount if you don’t like spicy sauces
- 1 ½ to 2 rounded tablespoon corn starch
- ¼ cup water
Instructions
To prepare the chicken
- Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
- Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
- Make an egg wash by whisking together the eggs and water.
- Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
- Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 ½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
- Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Orange Sauce. Serve with noodles or rice.
To make the orange sauce
- Begin by adding the garlic and oil to a medium saucepan over medium low heat.
- Sauté for a couple of minutes until the garlic is softened but not browned, then add the remaining ingredients except the water and corn starch.
- Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.
- Mix together the corn starch and water.
- Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.
- Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.
Notes
- You can make half of the flour and spice dredge if you like. I always make the full recipe but freeze half on a ziploc bag for next time.
- The calorie count includes the sauce, which can be used over rice or tossed with Chinese noodles as a side dish.
Nutrition Information
Yield
4Serving Size
4 servingsAmount Per Serving Calories 678Saturated Fat 4gCholesterol 150mgSodium 805mgCarbohydrates 83gFiber 3gSugar 69gProtein 41g
I loved the orange sauce. This must taste "wow!!" Can't wait to try the recipe. Beautiful clicks...
Easily one of my favorite recipes. Also made it with a Sesame Chicken sauce. Keep these coming!
This looks and sounds amazing, but I'm wondering if it's possible to bake the chicken instead of frying?
We've heard from a few folks who baked our honey garlic version so it's worth a try on a lightly oiled cookie sheet with a light spray of oil over the top...and of course flip them half way through the baking time.
I just tried this last night and it was a big hit. I ended up hand-juicing my oranges and the sauce was so pungent and wonderful. Thanks for sharing!!
With 3/4 CUP of honey I would hardly consider this sugar free. It amazes me when I see "sugar free" recipes with honey, maple syrup, molasses,agave nectar etc. etc. ALL equally hard on your glycemic index ALL have an inflammatory response within the body after ingestion etc. the proper label for these recipes would be "natural sugars" but they are NOT sugar free.
Really this is place for yummy ideas not lifestyle or health choices come on!!
Where does this recipe claim to be sugar-free?
Is the chicken boneless AND SKINLESS ??
Yes, boneless and skinless.
Appears that the honey glazed and orange glazed chicken recipes are combined..confusing
Oh darn, a copy and paste error when switching to the new website format. Thanks so much for catching that. I've corrected it now. Much appreciated. If you see other glitches be sure to let me know. Thanks, Barry.
the recipe still says to dip in "Honey Garlic Sauce". Not sure this makes a heck of a lot of difference as sauce in this recipe is definitely orange. Going to try this this week!
That sugar free ranting comment was hilarious!
Mate congratulations, you've just equated yourself to someone protesting the letter Q.
I have all ingredients except the rice wine vinegar. Would that just kill this whole thing or could u suggest an alternative? I'm doing the orange chicken style. Really hope you get this as I see it is an old post. Wanted to make tonight.
Thanks
Any pale vinegar will do in a pinch.
I've made this 100's of times already and love it immensely! It's just delicious but do we have any nutritional information for this recipe? Thanks
Hard to pinpoint because of the sauce and coating amounts.
What did you make with it??
Normally Chinese noodles or rice.
This was amazing! My husband absolutely loved it. The breading and orange sauce have so much flavor. Thank you for sharing, we’ll definitely be making again!