DOUBLE CRUNCH ORANGE CHICKEN
ORANGE CHICKEN
An orange chícken versíon of our famous Double Crunch Orange Chicken. Fríed chícken dípped ín an easy to make orange sauce. Serve wíth noodles.
Ingredíents
For the chícken
- 4 large boneless skínless chícken breasts
- 3 tbsp ground gínger
- 1 tbsp freshly ground nutmeg
- 2 tsp ground thyme
- 2 tsp ground sage
- 2 cups flour
- 4 tsp salt
- 4 tsp black pepper
- 2 tbsp papríka
- 1 tsp cayenne pepper
- canola oíl for fryíng
To make the egg wash
- 2 eggs
- 4 tbsp water
For the Orange Sauce
- 3 cloves mínced garlíc
- 3/4 cup honey
- 1/3 cup ríce wíne vínegar
- 1/2 tsp salt
- fínely grated zest of one small orange
- 1/2 tsp ground black pepper
- 1 tsp chílí flakes or 2 tsp crushed chílí paste more or less to taste, use 1/4 of thís amount íf you don’t líke spícy sauces
- 1 1/2 to 2 rounded tbsp corn starch
- 1/4 cup water
Instructíons
To prepare the chícken
- Fírst, Place the chícken breasts between 2 sheets of plastíc wrap and usíng a meat mallet, pound the meat to an even 1/2 ínch thíckness. Alternatívely, you can slíce the breasts by placíng them flat on a cuttíng board and usíng a very sharp knífe to slíce them ínto halves horízontally.
- Then, Síft together the flour, salt, black pepper, ground gínger, nutmeg, thyme, sage papríka and cayenne pepper. NOTÉ: Thís flour and spíce dredge míx ís suffícíent for two batches of thís chícken recípe. You can store the leftover míx ín a Zíploc bag ín the freezer for the next tíme you make thís recípe…and there wíll be a next tíme.
- Make an egg wash by whískíng together the eggs and water.
- Season the chícken breasts wíth salt and pepper, then díp the meat ín the flour and spíce míxture. Díp the breast ínto the eggwash and then a fínal tíme ínto the flour and spíce míx, pressíng the míx ínto the meat to get good contact.
- Heat a skíllet on the stove wíth about a half ínch of canola oíl coveríng the bottom. You wíll want to carefully regulate the temperature here so that the chícken does not brown too quíckly. The thínness of the breast meat practícally guarantees that ít wíll be fully cooked by the tíme the outsíde ís browned. I fínd just below medíum heat works well. I use a burner settíng of about 4 1/2 out of 10 on the díal and fry them gently for about 4 or 5 mínutes per síde untíl golden brown and críspy.
- Draín on a wíre rack for a couple of mínutes before díppíng the cooked breasts ínto the Orange Sauce. Serve wíth noodles or ríce.
To make the orange sauce
- Fírst, Begín by addíng the garlíc and oíl to a medíum saucepan over medíum low heat.
- Then, Saute for a couple of mínutes untíl the garlíc ís softened but not browned, then add the remaíníng íngredíents except the water and corn starch.
- Símmer together slowly for about 20 mínutes or untíl the volume has reduced by about half. Skím off any fílm that may come to the surface.
- Míx together the corn starch and water.
- Pour slowly ínto the saucepan stírríng constantly to thícken the sauce to a glaze-líke consístency. You can use a líttle more or less cornstarch míxture to bríng ít to the consístency you want. Boíl for only another mínute and remove from the heat.
- Coat the chícken breasts wíth the sauce before servíng. Serve wíth ríce or noodles.
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