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; use 1/4 amount if you prefer mild sauce)

1 1/2 to 2 rounded tbsp corn starch

1/4 cup water

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 for frying

Instructions

Step 1: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of 1/2 inch using a meat mallet. Alternatively, slice the breasts horizontally in half using a sharp knife.

Step 2: Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This seasoned flour mix will be enough for two batches and can be stored in a sealed bag in the freezer for future use.

Step 3: Make an egg wash by whisking together the eggs and 4 tablespoons of water.

Step 4: Season the chicken breasts with salt and pepper. Dip each breast first into the flour and spice mixture, then into the egg wash, and finally back into the flour mixture, pressing gently to ensure a good coating.

Step 5: Heat about half an inch of canola oil in a skillet over just below medium heat (around 4 1/2 out of 10 on most stove dials). Fry the chicken breasts gently for 4 to 5 minutes per side until they are golden brown and crispy. The thin meat will cook through by the time the outside is browned.

Step 6: Drain the fried chicken on a wire rack for a few minutes. This keeps the crust crisp before adding the sauce.

Step 7: For the orange sauce, start by adding garlic and peanut oil to a medium saucepan over medium-low heat. Sauté until the garlic softens but does not brown.

Step 8: Add orange juice, orange zest, honey, rice wine vinegar, salt, black pepper, and chili flakes or paste to the saucepan. Simmer slowly for about 20 minutes, until the volume reduces by half. Skim off any film that appears on the surface.

Step 9: Mix corn starch and 1/4 cup water in a small bowl. Slowly pour this mixture into the simmering sauce while stirring constantly. Continue to cook for about a minute until the sauce thickens to a glaze-like consistency.

Step 10: Remove the sauce from heat. Coat each chicken breast with the orange sauce before serving.

Step 11: Serve the Double Crunch Orange Chicken with noodles or rice for a complete meal.

Tips & Variations

For milder sauce, reduce the chili flakes or paste to a quarter of the amount. Adjust spiciness according to your preference.

Use leftover seasoned flour mix for other fried chicken recipes; it adds a unique flavor and crunch.

To keep chicken extra crispy, let it rest on a wire rack instead of paper towels after frying to avoid sogginess.

FAQs

Can I use boneless chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier option. Adjust cooking time accordingly as thighs may be thicker and take slightly longer to cook through.

How do I prevent the chicken from becoming soggy when coated with sauce?

Drain the fried chicken on a wire rack to keep it crisp before adding the sauce. It’s best to coat the chicken just before serving to maintain the crunch.