Fried Orange Chicken Sandwich
Serves 290 mins prep10 mins cook
Classic Orange Chicken Recipe made into an amazing sandwich with a homemade vinegar based slaw that'll have you craving seconds!
0 servings
What you need
cup red cabbage
cup daikon radish
tbsp scallion greens
tbsp cilantro
tsp sesame oil
tbsp rice vinegar
tbsp brown sugar
tbsp butter
tbsp corn starch
cup soy sauce
cup orange juice
tbsp ginger
tbsp mirin
tsp chili flakes
tbsp honey
tbsp orange zest
cup flour
tbsp baking soda
cup water
tsp ginger powder
tsp salt
tsp paprika
tsp onion powder
tsp garlic powder
slice bread
Instructions
Slaw and Chicken Prep 1 Combine all ingredients for Slaw. Set in the fridge for 1 at least 1 hour. 2 Pat chicken dry. Pound out with a meat tenderizer until ¾ inch thick. If using chicken thighs, you may skip this step. 3 Trim chicken to the shape of your bread/bun. Season with ginger powder and salt. Set aside. Season and Dredge Chicken 5 Start to heat up oil in a large stock pot. (you’ll be looking for a temp of 350°F. 6 In two separate bowls: Combine all wet batter ingredients in bowl number 1. Then, combine all dry batter ingredients in bowl number 2. 7 Completely coat chicken in wet batter. Drip dry and then completely coat in dry batter. Set aside. Make Sauce 9 In a skillet on medium heat, melt butter and add in diced ginger. Cook for 3 minutes. 10 Add in liquid ingredients for sauce and bring to a boil: Soy Sauce, OJ, Rice Vinegar, Mirin, and Sesame Oil. 11 Reduce to a simmer and add in Chili Flakes, Honey, Brown Sugar and Orange Zest. 12 Make “slurry” by combining in a small bowl the corn starch and water. Then, slowly add that to the sauce mixture and stir. Fry Chicken and Assemble 14 Once oil is to temp, place chicken into oil slowly. Flip chicken after 3 minutes. Cook for another 4 minutes. 15 Toast buns while waiting on chicken. 16 Coat chicken completely with the sauce. Make sandwich from bottom to top - Bottom Bread, Mayo, Slaw, Chicken, Sesame Seeds, Scallion Greens, Top Bun.View original recipe
