Double Crunch Orange Chicken

Thursday, July 26, 20129comments

Double Crunch Orange Chicken
Double Crunch Orange Chicken

Our entire family immediately fell in love with this version of our now famous double crunch fried chicken, which has been very, very popular in the honey garlic version previously featured on Rock Recipes. That one has seen hundreds of thousands of hits on the website and I predict this one will be very popular too. 

A very delicious and spicy orange sauce clings to the super crunchy herb and spice infused crust for one incredible taste sensation. We served ours with Chinese noodles that were tossed in the same sauce for a really delicious dinner last night. This is one recipe I know we will make again and again.

The sauce recipe does make enough to serve with rice or noodles but if you don't plan to do that, laf the recipe should be enough for the chicken alone.

  • 6  large boneless chicken breasts
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:

  • 2 cup flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tbsp ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper

Make an egg wash by whisking together:

  • 2 eggs
  • 4 tbsp 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.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

  • 3 cloves minced garlic
  • 3 tbsp peanut oil (or other vegetable oil)
Sauté for a couple of minutes until the garlic is softened but not browned, then add:

  • 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 ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces)

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:

  • 1 1/2 to 2 rounded tbsp corn starch
  •  1/4 cup 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.
Double Crunch Orange Chicken

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+ comments + 9 comments

July 28, 2012 at 2:01 AM

I loved the orange sauce. This must taste "wow!!" Can't wait to try the recipe. Beautiful clicks...

August 16, 2012 at 2:58 PM

Easily one of my favorite recipes. Also made it with a Sesame Chicken sauce. Keep these coming!

October 10, 2012 at 1:51 PM

This looks and sounds amazing, but I'm wondering if it's possible to bake the chicken instead of frying?

October 10, 2012 at 5:40 PM

We've heard from a few folks who baked our honey garlic version so it's worth a try on a lightly oiled cookie sheet with a light spray of oil over the top...and of course flip them half way through the baking time.

April 8, 2013 at 9:41 PM

I just tried this last night and it was a big hit. I ended up hand-juicing my oranges and the sauce was so pungent and wonderful. Thanks for sharing!!

June 2, 2013 at 10:37 PM

With 3/4 CUP of honey I would hardly consider this sugar free. It amazes me when I see "sugar free" recipes with honey, maple syrup, molasses,agave nectar etc. etc. ALL equally hard on your glycemic index ALL have an inflammatory response within the body after ingestion etc. the proper label for these recipes would be "natural sugars" but they are NOT sugar free.

June 3, 2013 at 2:15 PM

Where does this recipe claim to be sugar-free?

November 14, 2013 at 8:23 PM

Is the chicken boneless AND SKINLESS ??

November 15, 2013 at 8:03 AM

Yes, boneless and skinless.

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