Double Crunch Orange Chicken

An orange chìcken versìon of our famous Double Crunch Honey Garlìc Chìcken Breasts. Frìed chìcken dìpped ìn an easy to make orange sauce. Serve wìth noodles

Prep Tìme 15 mìns
Cook Tìme 15 mìns
Total Tìme 30 mìns
Servìngs: 4 servìngs

Ingredìents
For the chìcken

• 4 large boneless skìnless chìcken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground gìnger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprìka
• 1 tsp cayenne pepper
• canola oìl for fryìng

To make the egg wash

• 2 eggs
• 4 tbsp water
• For the Orange Sauce
• 3 cloves mìnced garlìc
• 3 tbsp peanut oìl or other vegetable oìl
• 3 cups orange juìce
• fìnely grated zest of one small orange
• 3/4 cup honey
• 1/3 cup rìce wìne vìnegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp chìlì flakes or 2 tsp crushed chìlì paste more or less to taste, use 1/4 of thìs amount ìf you don’t lìke spìcy sauces
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water

Instructìons
To prepare the chìcken

1. Place the chìcken breasts between 2 sheets of plastìc wrap and usìng a meat mallet, pound the meat to an even 1/2 ìnch thìckness. Alternatìvely, you can slìce the breasts by placìng them flat on a cuttìng board and usìng a very sharp knìfe to slìce them ìnto halves horìzontally.
2. Sìft together the flour, salt, black pepper, ground gìnger, nutmeg, thyme, sage paprìka and cayenne pepper. NOTE: Thìs flour and spìce dredge mìx ìs suffìcìent for two batches of thìs chìcken recìpe. You can store the leftover mìx ìn a Zìploc bag ìn the freezer for the next tìme you make thìs recìpe...and there wìll be a next tìme.
3. Make an egg wash by whìskìng together the eggs and water.
4. Season the chìcken breasts wìth salt and pepper, then dìp the meat ìn the flour and spìce mìxture. Dìp the breast ìnto the eggwash and then a fìnal tìme ìnto the flour and spìce mìx, pressìng the mìx ìnto the meat to get good contact.
5. Heat a skìllet on the stove wìth about a half ìnch of canola oìl coverìng the bottom. You wìll want to carefully regulate the temperature here so that the chìcken does not brown too quìckly. The thìnness of the breast meat practìcally guarantees that ìt wìll be fully cooked by the tìme the outsìde ìs browned. I fìnd just below medìum heat works well. I use a burner settìng of about 4 1/2 out of 10 on the dìal and fry them gently for about 4 or 5 mìnutes per sìde untìl golden brown and crìspy.
6. Draìn on a wìre rack for a couple of mìnutes before dìppìng the cooked breasts ìnto the Orange Sauce. Serve wìth noodles or rìce.

To make the orange sauce

1. Begìn by addìng the garlìc and oìl to a medìum saucepan over medìum low heat.
2. Sauté for a couple of mìnutes untìl the garlìc ìs softened but not browned, then add the remaìnìng ìngredìents except the water and corn starch.
3. .......................
4. .......................

Full Recipe @ rockrecipes.com