Double Crunch Orange Chicken

If you’ve ever craved a dish that combines the zesty flavor of oranges with crispy, succulent chicken, then this recipe for Double Crunch Orange Chicken is sure to hit the spot! Imagine golden, crunchy pieces of chicken coated in a sweet and tangy orange sauce that brings restaurant-quality taste right into your kitchen. It’s simple, satisfying, and a guaranteed crowd-pleaser that makes for a delightful dinner. This dish pairs perfectly with a side of steamed rice or sautéed veggies, so let’s dive right into making this tasty treasure.

Ingredients

To prepare this mouth-watering Double Crunch Orange Chicken, gather the following ingredients:

For the Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 eggs
• 1 cup all-purpose flour
• 1 cup cornstarch
• Salt and pepper, to taste
• Oil for frying (vegetable or canola)

For the Orange Sauce

• 1 cup fresh orange juice (about 2-3 oranges)
• 1/2 cup sugar
• 1/4 cup soy sauce (use low-sodium if preferred)
• 2 tablespoons rice vinegar
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch, mixed with 2 tablespoons water (to thicken)
• Zest from 1 orange (for an extra burst of flavor)

Optional Ingredients

• Green onions, chopped (for garnish)
• Sesame seeds (for a crunchy finish)

The sweetness of the orange blends beautifully with the savory tones of the sauce, elevating each bite into a delightfully crispy experience.

Timing

Preparation time for this dish is about 20 minutes, while the cooking time takes approximately 15-20 minutes. So, in total, you’re looking at a delightful meal ready in just about 40 minutes. If you’re short on time, consider prepping the chicken and orange sauce in advance. Having everything ready will streamline the cooking process, making it easy to whip up on busy weeknights.

How to Make Double Crunch Orange Chicken

Step 1: Start by marinating the chicken pieces in a bowl. Season with salt and pepper, ensuring each piece is generously coated. This basic seasoning enhances the flavor of the chicken during frying.

Step 2: Next, prepare the frying batter. In one bowl, beat the eggs and in another, combine the flour and cornstarch. Dip each chicken piece into the egg, allowing the excess to drip off, then coat it in the flour and cornstarch mixture. Make sure each piece is thoroughly coated for that double crunch effect!

Step 3: Heat about 3 inches of oil in a large frying pan or deep fryer over medium-high heat. To test if the oil is ready, drop a small piece of the batter into the oil; if it sizzles and rises to the surface, it’s time to fry!

Step 4: Fry the coated chicken pieces in batches, avoiding crowding the pan. Cook for about 5-7 minutes or until golden brown and crispy. When done, transfer to a plate lined with paper towels to drain excess oil.

Step 5: While the chicken is frying, prepare the orange sauce. In a saucepan over medium heat, combine the fresh orange juice, sugar, soy sauce, rice vinegar, minced ginger, and minced garlic. Stir until the sugar dissolves.

Step 6: Bring the mixture to a gentle boil, then add the cornstarch slurry. Stir constantly until the sauce has thickened. Remember to add the orange zest for that extra zing!

Step 7: Once the chicken is fried and the sauce is ready, toss the chicken in the orange sauce until each piece is evenly coated. Serve hot, garnished with chopped green onions and sesame seeds, if you’d like.

This dish not only looks stunning but also bursts with flavor, making every bite a delicious celebration.

Healthier Alternatives

If you’re looking to modify the recipe for dietary needs, there are plenty of options!

• For a lower-carb version: Substitute the cornstarch and flour with almond flour or coconut flour for a keto-friendly option.
• Vegetarian: Replace chicken with tofu or tempeh, ensuring you still coat and fry for that satisfying crunch.
• Vegan: Follow the vegetarian option but also use a vegan batter made from ground flaxseed mixed with water instead of eggs.
• Gluten-free: Use gluten-free flour and cornstarch to keep this dish celiac-friendly while still achieving the desired crunch.

Serving Suggestions

Double Crunch Orange Chicken is a dish that shines brightly on its own, but it’s also perfect when paired with side dishes. Serve it over a bed of fluffy jasmine rice or alongside fried rice for an added flavor dimension.

For a lighter touch, consider adding a simple side salad with tangy dressing or sautéed vegetables like bell peppers and snap peas, which complement the citrus notes beautifully. If you’re hosting a dinner party, serve this dish with a refreshing mocktail, like sparkling grape juice with a splash of lemon, to round out the meal.

Common Mistakes to Avoid

When making Double Crunch Orange Chicken, a few pitfalls might arise if you are not cautious.

• Not properly coating the chicken: Ensure the chicken is well-coated in the batter. Skimping on this step can lead to soggy pieces instead of that signature double crunch.
• Oil temperature: Cooking in oil that’s too hot will burn the outside while leaving the inside undercooked. Conversely, if it’s too cool, the chicken will become greasy. Maintain the right temperature to achieve that perfect crunch.
• Skipping the zest: Do not overlook adding orange zest into the sauce, as it amplifies the citrus flavor, making the dish that much more enjoyable.

Storage Tips

If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 2 months. To reheat, bake in the oven at 400°F for about 10-15 minutes to regain that crispy texture. Microwaving, although quick, can lead to a loss of crunch, so avoid that if possible.

FAQs

What can I use instead of chicken?

You can use tofu for a vegetarian option or opt for beef or turkey if you’re looking for alternative proteins.

Can I use bottled orange juice?

While fresh orange juice elevates the dish, bottled orange juice can work in a pinch. Just aim for a variety without additives or extra sugars.

Can I prepare the chicken ahead of time?

Yes! You can coat the chicken in the breading and keep it in the refrigerator for a few hours before cooking it.

How do I make this dish less sweet?

You can reduce the amount of sugar or substitute it with honey or a sugar substitute to find a balance that suits your palate better.

What can I pair this dish with?

Serve it with steamed rice, fried rice, or a crisp salad to round out the meal beautifully.

Double Crunch Orange Chicken

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• Author: zenola-morgan
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A zesty and crispy fried chicken dish coated in a sweet and tangy orange sauce that brings restaurant-quality taste to your kitchen.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 eggs
• 1 cup all-purpose flour
• 1 cup cornstarch
• Salt and pepper, to taste
• Oil for frying (vegetable or canola)
• 1 cup fresh orange juice (about 2–3 oranges)
• 1/2 cup sugar
• 1/4 cup soy sauce (use low-sodium if preferred)
• 2 tablespoons rice vinegar
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• Zest from 1 orange
• Green onions, chopped (for garnish)
• Sesame seeds (for a crunchy finish)

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Instructions

1. Start by marinating the chicken pieces in a bowl. Season with salt and pepper, ensuring each piece is generously coated.
2. Next, prepare the frying batter. In one bowl, beat the eggs and in another, combine the flour and cornstarch.
3. Dip each chicken piece into the egg, allowing the excess to drip off, then coat it in the flour and cornstarch mixture.
4. Heat about 3 inches of oil in a large frying pan or deep fryer over medium-high heat.
5. Fry the coated chicken pieces in batches, avoiding crowding the pan, for about 5-7 minutes or until golden brown and crispy.
6. While the chicken is frying, prepare the orange sauce. In a saucepan over medium heat, combine the fresh orange juice, sugar, soy sauce, rice vinegar, minced ginger, and minced garlic.
7. Bring the mixture to a gentle boil, then add the cornstarch slurry and stir constantly until the sauce has thickened.
8. Once the chicken is fried and the sauce is ready, toss the chicken in the orange sauce until each piece is evenly coated.

Notes

Serve hot, garnished with chopped green onions and sesame seeds. For healthier options, consider using tofu for a vegetarian dish or almond flour for a lower-carb version.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 130mg

Conclusion

Double Crunch Orange Chicken is a delightful combination of flavors and textures that’s sure to impress family and friends alike. Its crispy exterior coupled with a sweet and tangy orange sauce makes it a standout dish for any occasion. So why not give this recipe a whirl? Try it out tonight and let the flavors take you on a culinary journey filled with satisfaction and joy.