Prep Time : 15 mins
Cook Time : 15 mins
Total Time : 30 mins
Double Crunch Orange Chicken. This very inviting crispy orange fowl recipe is an extremely good variant of our Double Crunch Honey Garlic Chicken recipe.
An orange hen model of our well-known Double Crunch Honey Garlic Chicken Breasts. Fried hen dipped in an clean to make orange sauce. Serve with noodles
Ingredients
For the hen
- 4 huge boneless skinless chicken breasts
- 2 cups flour
- 4 tsp salt
- four tsp black pepper
- three tbsp floor ginger
- 1 tbsp freshly floor nutmeg
- 2 tsp floor thyme
- 2 tsp floor sage
- 2 tbsp paprika
- 1 tsp cayenne pepper
- canola oil for frying
To make the egg wash
- 2 eggs
- 4 tbsp water
For the Orange Sauce
- three cloves minced garlic
- 3 tbsp peanut oil or different vegetable oil
- 3 cups orange juice
- finely grated zest of one small orange
- three/four cup hone
- 1/three cup rice wine vinegar
- 1/2 tsp salt
- half tsp floor black pepper
- 1 tsp chili flakes or 2 tsp beaten chili paste more or much less to flavor, use 1/four of this quantity if you don’t like spicy sauces
- 1 1/2 to two rounded tbsp corn starch
- 1/four cup water
Instructions
To prepare the bird
- Place the hen breasts between 2 sheets of plastic wrap and the usage of a meat mallet, pound the beef to a good 1/2 inch thickness. Alternatively, you could slice the breasts with the aid of setting them flat on a cutting board and the use of a totally sharp knife to slice them into halves horizontally.
- Sift collectively the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is enough for 2 batches of this chook recipe. You can store the leftover blend in a Ziploc bag in the freezer for the next time you're making this recipe...And there can be a subsequent time.
- Make an egg wash through whisking together the eggs and water.
- Season the hen breasts with salt and pepper, then dip the beef in the flour and spice mixture.
- Dip the breast into the eggwash after which a final time into the flour and spice mix, pressing the mixture into the meat to get precise touch.
- Heat a skillet at the range with approximately a 1/2 inch of canola oil overlaying the lowest. You will want to carefully alter the temperature right here so that the chook does no longer brown too speedy. The thinness of the breast meat nearly ensures that it is going to be completely cooked by the point the outdoor is browned. I discover simply underneath medium warmness works well. I use a burner putting of approximately four half of out of 10 at the dial and fry them lightly for about four or 5 minutes in keeping with side till golden brown and crispy.
- Drain on a wire rack for a couple of minutes earlier than dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the orange sauce
- Begin with the aid of adding the garlic and oil to a medium saucepan over medium low warmth.
- Sauté for a few minutes until the garlic is softened but now not browned, then upload the final elements besides the water and corn starch.
- Simmer together slowly for about 20 mins or until the volume has decreased by about half of. Skim off any film which can come to the surface.
- Mix collectively the corn starch and water.
- Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a touch more or less cornstarch mixture to convey it to the consistency you need. Boil for most effective some other minute and remove from the heat.
- Coat the fowl breasts with the sauce before serving. Serve with rice or noodles.