Double Crunch Orange Chicken
Crispy, sweet, and tangy Double Crunch Orange Chicken with a glossy orange glaze and a crunchy coating that holds up beautifully.
Equipment
- Mixing bowls
- Deep skillet or Dutch oven
- Tongs
- Small saucepan
- Thermometer
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs beaten
- 3 tablespoons milk or water
- as needed oil for frying
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons orange zest
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Season the chicken with salt, pepper, and garlic powder.
- Set up two bowls, one with flour and cornstarch, the other with eggs and milk.
- Dip the chicken in the egg mixture, then coat it in the flour mixture. Repeat for a thicker crust.
- Heat oil and fry the chicken until golden, then fry it a second time for extra crunch.
- In a small pan, simmer orange juice, soy sauce, honey, vinegar, garlic, and zest.
- Stir in the cornstarch slurry and cook until the sauce turns glossy and slightly thick.
- Toss the fried chicken in the sauce and serve right away.
Notes
- Pat the chicken dry before coating for better adhesion.
- Double frying gives the crispiest result.
- Add sauce just before serving to preserve texture.
- Store leftovers separately from the sauce when possible.