Double Crunch Orange Chicken is a crispy and flavorful dish featuring bite-sized pieces of chicken coated in a crunchy batter and tossed in a tangy orange sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
2 large eggs
1 cup cold water
1 cup vegetable oil (for frying)
1 cup orange juice (freshly squeezed if possible)
1/2 cup granulated sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon grated orange zest
1 teaspoon minced garlic
1 teaspoon minced ginger
Instructions
In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper.
In another bowl, whisk together the eggs and cold water.
Dip each piece of chicken into the egg mixture, then coat it in the flour mixture, pressing lightly to adhere.
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat.
Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
In a saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat and stir in the orange zest.
Toss the fried chicken in the orange sauce until well coated. Serve immediately.
Notes
For extra crunch, try adding crushed rice cereal to the flour mixture before coating the chicken.
For a spicier kick, add a teaspoon of red pepper flakes to the orange sauce.