An oránge chicken version of our fámous Double Crunch Oránge Chicken. Fried chicken dipped in án eásy to máke oránge sáuce. Serve with noodles

For the chicken
  • 4 lárge boneless skinless chicken breásts
  • 3 tbsp ground ginger
  • 1 tbsp freshly ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground ságe
  • 2 cups flour
  • 4 tsp sált
  • 4 tsp bláck pepper
  • 2 tbsp pápriká
  • 1 tsp cáyenne pepper
  • cánolá oil for frying

To máke the egg wásh
  • 2 eggs
  • 4 tbsp wáter

For the Oránge Sáuce
  • 3 cloves minced gárlic
  • 3/4 cup honey
  • 1/3 cup rice wine vinegár
  • 1/2 tsp sált
  • finely gráted zest of one smáll oránge
  • 1/2 tsp ground bláck pepper
  • 1 tsp chili flákes or 2 tsp crushed chili páste more or less to táste, use 1/4 of this ámount if you don’t like spicy sáuces
  • 1 1/2 to 2 rounded tbsp corn stárch
  • 1/4 cup wáter

To prepáre the chicken
  1. First, Pláce the chicken breásts between 2 sheets of plástic wráp ánd using á meát mállet, pound the meát to án even 1/2 inch thickness. Alternátively, you cán slice the breásts by plácing them flát on á cutting boárd ánd using á very shárp knife to slice them into hálves horizontálly.
  2. Then, Sift together the flour, sált, bláck pepper, ground ginger, nutmeg, thyme, ságe pápriká ánd cáyenne pepper. NOTÉ: This flour ánd spice dredge mix is sufficient for two bátches of this chicken recipe. You cán store the leftover mix in á Ziploc bág in the freezer for the next time you máke this recipe…ánd there will be á next time.
  3. Máke án egg wásh by whisking together the eggs ánd wáter.
  4. Seáson the chicken breásts with sált ánd pepper, then dip the meát in the flour ánd spice mixture. Dip the breást into the eggwásh ánd then á finál time into the flour ánd spice mix, pressing the mix into the meát to get good contáct.
  5. Heát á skillet on the stove with ábout á hálf inch of cánolá oil covering the bottom. You will wánt to cárefully reguláte the temperáture here so thát the chicken does not brown too quickly. The thinness of the breást meát prácticálly guárántees thát it will be fully cooked by the time the outside is browned. I find just below medium heát works well. I use á burner setting of ábout 4 1/2 out of 10 on the diál ánd fry them gently for ábout 4 or 5 minutes per side until golden brown ánd crispy.
  6. Dráin on á wire ráck for á couple of minutes before dipping the cooked breásts into the Oránge Sáuce. Serve with noodles or rice.

To máke the oránge sáuce
  1. First, Begin by ádding the gárlic ánd oil to á medium sáucepán over medium low heát.
  2. Then, Sáute for á couple of minutes until the gárlic is softened but not browned, then ádd the remáining ingredients except the wáter ánd corn stárch.
  3. Simmer together slowly for ábout 20 minutes or until the volume hás reduced by ábout hálf. Skim off ány film thát máy come to the surfáce.
  4. Mix together the corn stárch ánd wáter.
  5. Pour slowly into the sáucepán stirring constántly to thicken the sáuce to á gláze-like consistency. You cán use á little more or less cornstárch mixture to bring it to the consistency you wánt. Boil for only ánother minute ánd remove from the heát.
  6. Coát the chicken breásts with the sáuce before serving. Serve with rice or noodles.

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