Orange Ginger Chicken

Orange Ginger Chicken

Crispy.  Well seasoned and slightly spicy. This Orange Ginger Chicken will rival the ones you’d get from Chinese restaurants.  Maybe better.

This idea was inspired by our trip coming back from Fort Myers three weeks ago.  We stopped by at Kentucky Fried Chicken and order chicken bites with Orange Ginger Sauce.  So I decided to recreate the sauce at home.  My son thinks my sauce tasted better and without all the chemicals and preservatives…

In this photo… I used chicken breasts, which I sliced and pound.  But I also used boneless chicken thighs… and these did not need pounding.  I don’t like to do extra work… so I prefer to use boneless chicken thighs…

What you need…

kosher salt and spices

kosher salt and spices

pounded and seasoned with kosher salt and spices

pounded and seasoned with kosher salt and spices

all purpose flour with kosher salt and spices

all purpose flour with kosher salt and spices

dredge seasoned chicken with the seasoned flour

dredge seasoned chicken with the seasoned flour

allow the dredged chicken to sit for at least 10 minutes before frying

allow the dredged chicken to sit for at least 10 minutes before frying.  this process allows the breading (seasoned flour) to adhere to the chicken.

fry breaded chicken in hot oil

fry breaded chicken in hot oil

Make the Orange Ginger Sauce. You will need the following:

Orange Ginger Sauce ingredients

combine sauce ingredients, EXCEPT the cornstarch in a small sauce pot

combine sauce ingredients, EXCEPT the cornstarch in a small sauce pot

And bring to a boil over medium heat.  Let boil, uncovered for 3 minutes.

mix cornstarch with water.

mix cornstarch with water

And drizzle over the boiling sauce, while whisking constantly.

I’m supposed to have the photo of the sauce here… but forgot to take a photo of it by itself…

So here’s the finished product – the fried chicken and Orange Ginger Sauce with Crispy Sweet Potatoes Tempura.

fried chicken breasts with orange ginger sauce and crispy sweet potatoes tempura

fried chicken breasts with orange ginger sauce and crispy sweet potatoes tempura

Orange Ginger Chicken

2 pounds boneless chicken thighs

1 ½ cups all-purpose flour

1 TBSP. smoked paprika

1 TBSP. kosher salt

½ tsp. cayenne

½ tsp. ground clove

¼ tsp. ground nutmeg

1 cup cooking oil for frying

Combine paprika, kosher salt, cayenne, ground clove and nutmeg in a bowl.

Generously season chicken thighs with the combined spices.  Set aside.

In medium size mixing bowl, combine flour with the remaining seasoning.

Prepare the Orange Ginger Sauce before while you let the chicken thighs absorb the seasoning.

Orange Ginger Sauce:

1 cup freshly squeezed orange juice ( 3 medium oranges)

1 TBSP. honey

2 tsp. grated ginger

½ tsp. mustard powder

Pinch ground black pepper

¼ tsp. cayenne or less depending on hotness desired

1 tsp. soy sauce

¾ tsp. cornstarch mixed with 1 TBSP. water

Combine all sauce ingredients in a small sauce pot.  Bring to a boil over medium heat. Let the sauce boil, uncovered for 3 minutes. Stir the cornstarch mixture and drizzle it over the boiling sauce.  Remove sauce from heat and cool the sauce.

Heat a large skillet and add the cooking oil.  Heat oil just before it starts to smoke.

Dredge the seasoned chicken with the seasoned flour.  Shake off excess flour and fry chicken thighs in the hot oil.  Fry chicken about 3 – 4 minutes on each side or until cooked.  Drain fried chicken over paper towels.

Serve chicken with the Orange Ginger Sauce on the side for dipping.

Serve chicken with Crispy Sweet Potatoes tempura.

Enjoy and Happy Cooking!

Tess

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