DOUBLE CRUNCH ORANGE CHICKEN

Double Crunch Orange Chicken. This very inviting crispy orange chicken recipe is an outstanding variation of our Double Crunch Honey Garlic Chicken recipe.

Ingredients
For the chicken

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• canola oil for frying

To make the egg wash

• 2 eggs
• 4 tbsp water

For the Orange Sauce

• 3 cloves minced garlic
• 3 tbsp peanut oil or other vegetable oil
• 3 cups orange juice
• finely grated zest of one small orange
• 3/4 cup honey
• 1/3 cup rice wine 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
• 1 1/2 to 2 rounded tbsp corn starch
• 1/4 cup water

Instructions
To prepare the chicken

1. 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.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
3. Make an egg wash by whisking together the eggs and water.
4. For full instructions : www.rockrecipes.com

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