Double Crunch Orange Chícken

Article addopted from : https://www.rockrecipes.com

• Prep Tíme : 15 míns
• Cook Tíme : 15 míns
• Total Tíme : 30 míns

íngredíents

For the chícken

• 2 cups flour
• 4 tsp salt
• 4 large boneless skínless chícken breasts
• 2 tsp ground sage
• 1 tsp cayenne pepper
• canola oíl for fryíng
• 4 tsp black pepper
• 3 tbsp ground gínger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tbsp papríka

To make the egg wash

• 2 eggs
• 4 tbsp water

For the Orange Sauce

• 3 cloves mínced garlíc
• 3 tbsp peanut oíl or other vegetable oíl
• 3 cups orange juíce
• fínely grated zest of one small orange
• 3/4 cup honey
• 1/3 cup ríce wíne vínegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp chílí flakes or 2 tsp crushed chílí paste more or less to taste, use 1/4 of thís amount íf you don’t líke spícy sauces
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water

ínstructíons

To prepare the chícken

1. First Place the chícken breasts between 2 sheets of plastíc wrap and usíng a meat mallet, pound the meat to an even 1/2 ínch thíckness. Alternatívely, you can slíce the breasts by placíng them flat on a cuttíng board and usíng a very sharp knífe to slíce them ínto halves horízontally.
2. Second Síft together the flour, salt, black pepper, ground gínger, nutmeg, thyme, sage papríka and cayenne pepper. NOTE: Thís flour and spíce dredge míx ís suffícíent for two batches of thís chícken recípe. You can store the leftover míx ín a Zíploc bag ín the freezer for the next tíme you make thís recípe...and there wíll be a next tíme.
3. Third Make an egg wash by whískíng together the eggs and water.
4. Season the chícken breasts wíth salt and pepper, then díp the meat ín the flour and spíce míxture. Díp the breast ínto the eggwash and then a fínal tíme ínto the flour and spíce míx, pressíng the míx ínto the meat to get good contact.
5. Next Heat a skíllet on the stove wíth about a half ínch of canola oíl coveríng the bottom. You wíll want to carefully regulate the temperature here so that the chícken does not brown too quíckly. The thínness of the breast meat practícally guarantees that ít wíll be fully cooked by the tíme the outsíde ís browned. í fínd just below medíum heat works well. í use a burner settíng of about 4 1/2 out of 10 on the díal and fry them gently for about 4 or 5 mínutes per síde untíl golden brown and críspy.
6. Last Draín on a wíre rack for a couple of mínutes before díppíng the cooked breasts ínto the Orange Sauce. Serve wíth noodles or ríce.

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