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Double Crunch Orange Chicken

Double Crunch Orange Chicken is a crispy, flavorful twist on a classic favorite. Tender chicken breasts are pounded thin, dredged in a bold spice mix, and fried until golden. They’re then coated in a glossy homemade orange sauce made with fresh orange juice, honey, garlic, and chili. The result is crunchy, sweet, tangy, and slightly spicy—an irresistible main dish that tastes restaurant-quality at home.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 4

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

Egg Wash

  • 2 eggs
  • 4 tbsp water

Orange Sauce

  • 3 cloves garlic minced
  • 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 chili paste adjust to taste
  • 1 1/2 to 2 tbsp cornstarch rounded
  • 1/4 cup water

Instructions

Prepare the Chicken

  • Pound chicken breasts to an even 1/2-inch thickness or slice horizontally into thin cutlets.
  • Sift together flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne.
  • Make the egg wash by whisking eggs and water until smooth.
  • Season chicken with salt and pepper.
  • Dredge each chicken breast in the flour mixture.
  • Dip into the egg wash.
  • Dredge again in the flour mixture, pressing to help it adhere.
  • Heat a skillet with 1/2 inch of canola oil over medium-low heat.
  • Fry chicken 4–5 minutes per side until golden and crispy.
  • Transfer to a wire rack to drain.

Make the Orange Sauce

  • Add garlic and oil to a saucepan over medium-low heat.
  • Sauté until softened but not browned.
  • Add orange juice, zest, honey, vinegar, salt, pepper, and chili.
  • Simmer for 20 minutes, reducing the volume by half.
  • Mix cornstarch and water until smooth.
  • Slowly pour into sauce while stirring constantly.
  • Cook 1 minute more until thickened to a glaze.
  • Remove from heat.

Assemble

  • Dip each crispy chicken breast into the warm orange sauce.
  • Serve immediately with rice or noodles.

Notes

Ingredient Substitutions

  • Use chicken thighs instead of breasts for juicier meat.
  • Replace honey with brown sugar for a deeper caramel flavor.
  • Substitute rice vinegar with apple cider vinegar.

Make-Ahead & Storage

  • Store chicken and sauce separately to maintain crispiness.
  • Reheat chicken in the oven at 350°F for 10 minutes.
  • Sauce can be refrigerated for 4–5 days.

Serving Variations

  • Slice chicken and serve over stir-fried vegetables.
  • Toss bite-sized pieces in sauce for a takeout-style bowl.
  • Add sesame seeds or green onions for garnish.

Avoid Common Mistakes

  • Don’t fry on high heat—coat will burn before chicken cooks.
  • Don’t skip the double dredge—it creates the signature crunch.
  • Don’t add cornstarch directly to hot sauce—always mix with water first.