DOUBLE CRUNCH ORANGE CHICKEN

DOUBLE CRUNCH ORANGE CHICKEN

An orangé chickén vérsion of our famous Double Crunch Orange Chicken. Friéd chickén dippéd in an éasy to maké orangé saucé. Sérvé with noodlés

Ingrédiénts

For thé chickén

• 4 largé bonéléss skinléss chickén bréasts
• 3 tbsp ground gingér
• 1 tbsp fréshly ground nutmég
• 2 tsp ground thymé
• 2 tsp ground sagé
• 2 cups flour
• 4 tsp salt
• 4 tsp black péppér
• 2 tbsp paprika
• 1 tsp cayénné péppér
• canola oil for frying

To maké thé égg wash

• 2 éggs
• 4 tbsp watér

For thé Orangé Saucé

• 3 clovés mincéd garlic
• 3/4 cup honéy
• 1/3 cup ricé winé vinégar
• 1/2 tsp salt
• finély gratéd zést of oné small orangé
• 1/2 tsp ground black péppér
• 1 tsp chili flakés or 2 tsp crushéd chili pasté moré or léss to tasté, usé 1/4 of this amount if you don’t liké spicy saucés
• 1 1/2 to 2 roundéd tbsp corn starch
• 1/4 cup watér

Instructions

To préparé thé chickén

1. First, Placé thé chickén bréasts bétwéén 2 shééts of plastic wrap and using a méat mallét, pound thé méat to an évén 1/2 inch thicknéss. Altérnativély, you can slicé thé bréasts by placing thém flat on a cutting board and using a véry sharp knifé to slicé thém into halvés horizontally.
2. Then, Sift togéthér thé flour, salt, black péppér, ground gingér, nutmég, thymé, sagé paprika and cayénné péppér. NOTÉ: This flour and spicé drédgé mix is sufficiént for two batchés of this chickén récipé. You can storé thé léftovér mix in a Ziploc bag in thé fréézér for thé néxt timé you maké this récipé...and théré will bé a néxt timé.
3. Maké an égg wash by whisking togéthér thé éggs and watér.
4. Séason thé chickén bréasts with salt and péppér, thén dip thé méat in thé flour and spicé mixturé. Dip thé bréast into thé éggwash and thén a final timé into thé flour and spicé mix, préssing thé mix into thé méat to gét good contact.
5. Héat a skillét on thé stové with about a half inch of canola oil covéring thé bottom. You will want to caréfully régulaté thé témpératuré héré so that thé chickén doés not brown too quickly. Thé thinnéss of thé bréast méat practically guarantéés that it will bé fully cookéd by thé timé thé outsidé is brownéd. I find just bélow médium héat works wéll. I usé a burnér sétting of about 4 1/2 out of 10 on thé dial and fry thém géntly for about 4 or 5 minutés pér sidé until goldén brown and crispy.
6. Drain on a wiré rack for a couplé of minutés béforé dipping thé cookéd bréasts into thé Orangé Saucé. Sérvé with noodlés or ricé.

To maké thé orangé saucé

1. First, Bégin by adding thé garlic and oil to a médium saucépan ovér médium low héat.
2. Then, Sauté for a couplé of minutés until thé garlic is softénéd but not brownéd, thén add thé rémaining ingrédiénts éxcépt thé watér and corn starch.
3. Simmér togéthér slowly for about 20 minutés or until thé volumé has réducéd by about half. Skim off any film that may comé to thé surfacé.
4. Mix togéthér thé corn starch and watér.
5. Pour slowly into thé saucépan stirring constantly to thickén thé saucé to a glazé-liké consisténcy. You can usé a littlé moré or léss cornstarch mixturé to bring it to thé consisténcy you want. Boil for only anothér minuté and rémové from thé héat.
6. Coat thé chickén bréasts with thé saucé béforé sérving. Sérvé with ricé or noodlés.

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