Double Crunch Honey Garlic Chicken Recipe

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An orange chicken version of our famous Double Crunch Honey Garlic Chicken Breasts. Fried chicken dipped in an easy to make orange sauce. Serve with noodles.

Servings : 4


4 large boneless skinless chicken breasts
2 cups flour (see note below for additional information)
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

2 eggs
4 tbsp water

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


  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. Visit Double Crunch Honey Garlic Chicken Recipe @ for full instructions.

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