Double Crunch Orange Chicken. This very inviting crispy orange chicken recipe is an outstanding variation of our Double Crunch Honey Garlic Chicken recipe.
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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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
For the chicken
- 4 large boneless skinless chicken breasts
- 2 cups flour (see note below for additional information)
- 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
To make the egg wash
- 2 eggs
- 4 tbsp water
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, more or less to taste, use 1/4 of this amount if you don’t like spicy sauces
- 1 1/2 to 2 rounded tbsp corn starch
- 1/4 cup water
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 1/2 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 1/2 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.
- 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.
Serving Size4 servings
Amount Per Serving Calories 678Saturated Fat 4gCholesterol 150mgSodium 805mgCarbohydrates 83gFiber 3gSugar 69gProtein 41g