Double Crunch Orange Chicken (rockrecipes)


4 large boneless skinless chicken breasts
2 c flour
4 t salt
4 t black pepper
3 T ground ginger
1 T freshly ground nutmeg
2 t ground thyme
2 t ground sage
2 T paprika
1 t cayenne pepper
canola oil for frying

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2″ 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 flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. Note: This flour and spice dredge mix is sufficient for 2 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. Season chicken breasts with salt and pepper, then dip the meat in the flour and spice mix. Dip breast pieces into the egg wash 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 1/2″ canola oil covering the bottom. You will want to carefully regulate the temp 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. Fry them gently for about 4 or 5 min per side until golden brown and crispy. Drain on a wire rack for a couple of min before dipping the cooked breasts into the Honey Garlic Sauce, or pour sauce over chicken when plated. Serve with noodles or rice.

Egg Wash

2 eggs
4 T water

Whisk together the eggs and water.

Orange Sauce

3 cloves minced garlic
3 T peanut oil (or other vegetable oil)
3 c orange juice
finely grated zest of one small orange
3/4 c honey
1/3 c rice wine vinegar
1/2 t salt
1/2 t ground black pepper
1 t chili flakes or 2 t crushed chili paste, more or less to taste
1 1/2 – 2 rounded T corn starch
1/4 c water

Add garlic and oil to a medium saucepan over medium low heat. Sauté for a couple of min 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 min 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 quickly and constantly to thicken the sauce to a glaze like consistency. You can use a little more or less cornstarch mix to bring it to the consistency you want. Boil for only another min and remove from the heat.



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