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–+ servings
Double Crunch Orange Chicken

Double Crunch Orange Chicken: A Flavor Explosion at Home

This Double Crunch Orange Chicken offers a crispy texture and a burst of sweet and tangy orange flavor, making it a delightful weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 large boneless skinless chicken breasts Pound for even cook and crispy texture
  • 2 cups flour Creates the perfect crispy coating
  • 4 tsp salt Enhances all flavors
  • 4 tsp black pepper Adds right amount of kick
  • 3 tbsp ground ginger Infuses warm, zesty note
  • 1 tbsp freshly ground nutmeg Adds depth to flavor
  • 2 tsp ground thyme Balances sweetness
  • 2 tsp ground sage Provides warm, earthy flavor
  • 2 tbsp paprika Adds color and subtle smoky taste
  • 1 tsp cayenne pepper A little heat goes a long way
For the Breading
  • 2 units eggs Binding agent for coating
  • 4 tbsp water Thins the egg wash
For Frying
  • canola oil Neutral oil for frying
For the Orange Sauce
  • 3 cloves minced garlic Fragrant base for sauce
  • 3 tbsp peanut oil Enhances flavor
  • 3 cups orange juice Delivers sweet tanginess
  • 1 small finely grated zest of orange Adds fresh flavor
  • 3/4 cup honey Balances tanginess
  • 1/3 cup rice wine vinegar Provides necessary tang
  • 1/2 tsp salt Adjusts flavors in sauce
  • 1/2 tsp ground black pepper Complements sweetness
  • 1 tsp chili flakes Adds heat
  • 1 1/2 to 2 tbsp corn starch Thickens sauce
  • 1/4 cup water Creates smooth slurry

Equipment

  • Skillet
  • medium saucepan
  • large bowl
  • whisk
  • measuring cups
  • measuring spoons
  • wire rack

Method
 

Basic Instructions
  1. Pound the Chicken: Place the chicken breasts between 2 sheets of plastic wrap and pound to an even 1/2 inch thickness.
  2. Mix the Flour Mixture: Sift together flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper in a large bowl.
  3. Prepare the Egg Wash: Whisk together the eggs and water until smooth.
  4. Coat the Chicken: Season chicken with salt and pepper, dip in flour mixture, then in egg wash, and back into flour for double crunch.
  5. Heat the Oil: In a skillet, heat canola oil over medium heat, frying chicken for about 4 to 5 minutes per side until golden brown.
  6. Drain the Chicken: Transfer the fried chicken to a wire rack to keep coating crisp.
  7. Sauté the Garlic: Heat peanut oil in a saucepan, sauté minced garlic for a couple of minutes.
  8. Combine Sauce Ingredients: Add orange juice, honey, vinegar, salt, pepper, and chili to saucepan, simmer for about 20 minutes.
  9. Thicken the Sauce: Mix corn starch with water, pour into sauce while stirring to thicken.
  10. Finish the Dish: Boil sauce for another minute, coat chicken with sauce, and serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 28gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Optional garnish with additional orange zest for a fresh burst of flavor.

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