Double Crunch Orange Chicken
May 17, 2013 22:25:10 GMT -5
Post by PrisonerOfHope on May 17, 2013 22:25:10 GMT -5
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.
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.
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)
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.
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.
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.
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)
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.
