Description
Experience a restaurant-quality twist on a classic favorite with this Double Crunch Orange Chicken. This recipe features a signature multi-layered breading technique that ensures a shatteringly crisp exterior, locking in moisture while providing the perfect ridges to hold a vibrant, zesty orange glaze. Perfect for weeknight dinners or special gatherings, this dish achieves an ideal balance of sweet and tangy flavors, delivering satisfying crunch and tender protein in every bite.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
2 eggs, lightly beaten
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
1/2 cup fresh orange juice
2 tbsp orange zest
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp ginger, minced
1 clove garlic, minced
1 tsp cornstarch mixed with 1 tbsp water
Instructions
In a medium bowl, whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper.
Dip chicken pieces into the egg wash, then coat thoroughly in the flour mixture, pressing to adhere.
For the double crunch, dip the floured chicken back into the egg wash and then once more into the flour mixture to create a thick crust.
Heat about 2 inches of oil in a heavy pot to 350°F.
Fry the chicken in batches for 5-7 minutes until golden brown and cooked through; drain on a wire rack.
In a separate saucepan, combine orange juice, zest, soy sauce, honey, vinegar, ginger, and garlic over medium heat.
Whisk in the cornstarch slurry and simmer until the sauce thickens and becomes glossy.
Toss the fried chicken in the sauce immediately before serving to maintain crispness.
Notes
Ensure the oil is hot enough before frying to prevent a greasy crust. You can keep the finished chicken in the oven at 200°F to keep it warm while frying in batches. Serve immediately for maximum crunch.
- Prep Time: 20
- Cook Time: 30
- Category: Meals
- Method: Deep Frying
- Cuisine: Asian-Inspired