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Double Crunch Orange Chicken

Double Crunch Orange Chicken

Twice-coated crispy fried chicken pieces tossed in a bright, sticky orange glaze, with a thick crust that holds up under sauce for a satisfying homemade dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch for the coating
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 large eggs
  • 2 tbsp water
  • 1 cup fresh orange juice about 3 to 4 oranges
  • 1 tbsp orange zest
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp sugar
  • 1 tsp fresh grated ginger
  • 2 garlic cloves minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water for the sauce

Equipment

  • Heavy frying pan or Dutch oven
  • Wire rack
  • Shallow bowls for dredging
  • Saucepan

Method
 

  1. Mix flour, cornstarch, and spices in a shallow bowl. Whisk eggs and water in another.
  2. Double coat each piece of chicken, dredging in flour, then egg, then flour again. Rest on a wire rack for 5 minutes.
  3. Fry in batches in oil heated to 175°C for 4 to 5 minutes until golden. Drain on a wire rack.
  4. Combine orange juice, zest, soy sauce, vinegar, sugar, ginger, and garlic in a saucepan and simmer for 3 to 4 minutes.
  5. Stir in cornstarch slurry and cook until thickened and glossy.
  6. Toss fried chicken in the sauce immediately before serving, garnish with sesame seeds and scallions.

Notes

  • Pat chicken dry before coating for better adhesion.
  • Rest coated chicken on a rack before frying to help the crust set.
  • Toss in sauce right before serving to keep the crust crispy.