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
Course
Dinner
Cuisine
North American
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4servings
Calories678kcal
AuthorBarry C. Parsons
Ingredients
For the chicken
4large boneless skinless chicken breasts
2cupsflour
4tspsalt
4tspblack pepper
3tbspground ginger
1tbspfreshly ground nutmeg
2tspground thyme
2tspground sage
2tbsppaprika
1tspcayenne pepper
canola oil for frying
To make the egg wash
2eggs
4tbspwater
For the Orange Sauce
3clovesminced garlic
3tbsppeanut oilor other vegetable oil
3cupsorange juice
finely grated zest of one small orange
3/4cuphoney
1/3cuprice wine vinegar
1/2tspsalt
1/2tspground black pepper
1tspchili flakes or 2 tsp crushed chili pastemore or less to taste, use 1/4 of this amount if you don’t like spicy sauces
1 1/2 to 2rounded tbsp corn starch
1/4cupwater
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 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.