Crispy Orange Chicken with Ginger and Honey
By Debbie Kornberg
This delicious chicken dish is always a hit with my family! I use the recipe year round but is particularly a favorite for Passover! The orange, ginger and honey play well together and the crispy coating around the chicken ensures it stays moist while waiting to be served to guests. If you are having a big crowd, you will want to double or triple the recipe as needed.
(Serves 4 - 6)
4 Boneless breast chicken (cut pieces cut in half
1 cup Matzah meal (can also use regular flour or almond flour)
1 Tbsp. Potato starch (can also use corn starch)
2 Tbsp. heaping, Onion Powder
1/2 tsp. Ground Turmeric
1/4 tsp. Ground Cumin
Pinch of salt
1 cup Vegetable oil
1 small baby carrot – trust me on this
1/8 cup Olive Oil (SPICE + LEAF Premium Israeli Galili Olive Oil)
1/2 cup Orange juice
1/4 cup Honey
1 Tbsp. Ground Ginger
1 orange, (1/2 for zesting and the other half cut into slices)
Chopped parsley for garnish
Preheat oven to 350 degrees.
In a bowl combine matzah meal, potato starch, onion powder, turmeric, cumin and salt. Mix well.
In a separate bowl, crack eggs and whisk well.
In a large frying pan, place vegetable oil and put on medium to high heat. Place baby carrot in vegetable oil. You will know the oil is hot when the carrot starts to sizzle. Don’t ask me why, but the baby carrot prevents the burning of the oil. (Use this trick when frying anything – like Latkes.)
Dip chicken breast in egg and have it well coated and then dip into flour blend so it is well coated.
When oil is hot, place coated chicken into hot frying pan and cook until it is a deep golden brown on both sides.
Once chicken is cooked, place directly into a Pyrex baking dish.
In a different bowl, combine olive oil, orange juice, honey and ground ginger. Whisk everything together very well.
Using a zester, zest the skin of half of an orange into the sauce and mix well.
Carefully pour orange - ginger sauce around the chicken. Best not to pour on top of chicken as it will make the chicken last crispy.
Cut remaining 1/2 of orange into to half slices and place around the chicken.
Place in oven and cook for approximately 30 minutes.
Place on a serving dish and garnish with parsley.