Monday, February 4, 2013

Recipe: Double Crunch Orange Chicken

I found a recipe for Double Crunch Orange Chicken and knew I had to try it.  Here is the link to the original recipe.  I followed it pretty closely except that I only had 2 (large) chicken breasts (that is really all the 4 of us will eat in a single meal) so I had to cut it down so I would not have waste.  I'm going to try it baked next time to lower the calories.  Mine was not quite as dark as the picture below, I was afraid of it being too dry.  They also have a recipe for Honey Garlic Double Crunch Chicken that I plan to try soon!

Double Crunch Chicken a L'Orange

I served it with rice and a spinach salad with strawberries and feta cheese.  My boys declared this recipe a keeper.

Double Crunch Orange Chicken

6  large boneless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper 

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.  
 Here is where I changed the recipe - instead of dipping into flour mixture again, I put them in Panko to which I added a bit of garlic salt and onion powder.  Made the chicken very crunchy.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Several comments on the website suggest that for baking, that you should spray a baking pan lightly with oil and then spriz some on top and then turn the chicken over about half way through. Bake at 350 degrees for approx 25-35 minutes.  Internal temperature should be 165 degrees.

Orange Sauce 

Begin by adding to a medium saucepan over medium low heat:

3 cloves minced garlic
3 tbsp peanut oil
Sauté for a couple of minutes until the garlic is softened but not browned, then add:

3 cups orange juice
finely grated zest of one small orange
3/4 cup honey
1/3 cup rice vinegar

1/2 tsp salt
1/2 tsp ground black pepper
1 tsp chili flakes or 2 tsp crushed chili paste ( more or less to taste, use 1/4 of this amount if you don't like spicy sauces) - I left this out completely as my sons don't like spicy.

Simmer together slowly for about 20 minutes or until the volume has reduced by about half. Skim off any film that may come to the surface.
Mix together:

1 1/2 tbsp corn starch
1/4 cup water

Pour slowly into the saucepan stirring constantly to thicken the sauce to a glaze-like consistency. You can use a little more or less cornstarch mixture to bring it to the consistency you want. Boil for only another minute and remove from the heat.
Coat the chicken breasts with the sauce before serving. Serve with rice or noodles.

Be sure to check out Rock Recipes for more recipe ideas!

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