Fried Orange Chicken Sandwich

I took our favorite Asian flavors and combined them to make a delicious Fried Orange Chicken Sandwich for lunch! With my daughter in town from college, I knew I needed to be prepared to make her some of her favorites!

We normally have orange chicken over jasmine or other white grain rice. But why not throw it on a buttery toasted bun, right? If you're an orange chicken fan, this sandwich is for YOU!

Helpful Items for Frying Orange Chicken

• Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
• Staub Cast Iron Pan - You'll want the largest size for this portion. When cooking down the wine and stock, your pan will be very full!
• Hexclad Pots - <-- 10% off my favorite cookware in the kitchen!
• Bench Scraper - No joke.. everytime I cook I use this. You'll surprise yourself with how much you'll end up using it!
• Cutting Board - My friends over at SMK Woodworking have gifted me with the best quality cutting board! Give them a like and check them out!
• Zester - I love the narrow blades on this zester. Makes the zesting technique much easier when zester round objects.

Ingredients you'll need your Fried Orange Chicken Sandwich

Slaw

• 2 Cups Red Cabbage
• 1 Cup Daikon Raddish, julienned sliced
• 1 tablespoon Scallion Whites, diced
• 4 tablespoon Cilantro, diced
• 1 ½ teaspoon Sesame Oil
• 2 ½ tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar (or sugar of choice)
• Salt and Pepper, to taste

Sauce

• ½ tablespoon Butter
• 1 ½ tablespoon Corn Starch with 1 ½ tablespoon Water (Slurry Mixture)
• ⅔ Cup Soy Sauce
• ⅔ Cup Orange Juice
• 1 ½ tablespoon Ginger, diced
• ¾ teaspoon Rice Vinegar
• 1 tablespoon Mirin
• 1 ½ teaspoon Sesame Oil
• 1 teaspoon Chili Flakes
• 3 tablespoon Honey
• 1 ½ tablespoon Brown Sugar
• 1 tablespoon Orange Zest

Wet Batter

• ½ Cup Flour
• ½ Cup Corn Starch
• 2 tablespoon Baking Soda
• ¾ Cup Water

Dry Batter

• 1 Cup Flour
• ¾ teaspoon Ginger Powder
• ¾ teaspoon Salt
• ¾ teaspoon Paprika
• ¾ teaspoon Onion Powder
• ¾ teaspoon Garlic Powder

For Chicken Sandwich

• 2 Chicken Breasts
• Peanut Oil, for frying
• 4 Slices Bread
• Mayo, for topping
• Scallion Greens, for topping
• Sesame Seeds, for topping

Detailed Instructions

Slaw and Chicken Prep

Step 1 : Combine all ingredients for Slaw.  Set in the fridge for 1 at least 1 hour.

Step 2 : Pat chicken dry.  Pound out with a meat tenderizer until ¾ inch thick.  If using chicken thighs, you may skip this step.

Step 3 : Trim chicken to the shape of your bread/bun.  Season with ginger powder and salt.  Set aside.

Season and Dredge Chicken

Step 4 : Start to heat up oil in a large stock pot. (you'll be looking for a temp of 350°F.

Step 5 : In two separate bowls:  Combine all wet batter ingredients in bowl number 1.   Then, combine all dry batter ingredients in bowl number 2. 

Step 6 : Completely coat chicken in wet batter.  Drip dry and then completely coat in dry batter. Set aside.

Make Sauce

Step 7 : In a skillet on medium heat, melt butter and add in diced ginger.  Cook for 3 minutes

Step 8 : Add in liquid ingredients for sauce and bring to a boil: Soy Sauce, OJ, Rice Vinegar, Mirin, and Sesame Oil.

Step 9 :  Reduce to a simmer and add in Chili Flakes, Honey, Brown Sugar and Orange Zest.

Step 10 : 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

Step 11 : Once oil is to temp, place chicken into oil slowly.  Flip chicken after 3 minutes.  Cook for another 4 minutes. Should be golden brown.

Step 12 : Toast buns while waiting on chicken. 

Step 13 : Coat chicken completely with the sauce.  Make sandwich from bottom to top - Bottom Bread, Mayo, Slaw, Chicken, Sesame Seeds, Scallion Greens, Top Bun.

What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!

Recipe

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