Honey Orange Chicken
The ultimate comfort food, Honey Orange Chicken combines sweet and tangy flavors for a deliciously easy weeknight dinner. With its crispy exterior and juicy interior, this dish will satisfy everyone’s cravings. Make it tonight for a meal that tastes like it took hours to prepare!
Equipment
- Baking Sheet
- Skillet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Grater
Ingredients
- 2 2 large eggs
- 2 teaspoons 2 teaspoons water
- 1 cup 1 cup breadcrumbs or matzo meal I used 1 1/2 cups panko breadcrumbs
- 1 teaspoon 1 teaspoon salt
- 1/8 teaspoon 1/8 teaspoon pepper
- 6 pounds 6 pounds chicken pieces or 2 fryers, cut up
- 1/2 cup 1/2 cup vegetable oil
- 1 cup 1 cup hot water
- 1 cup 1 cup orange juice
- 1/4 cup 1/4 cup honey
- 2 tablespoons 2 tablespoons freshly grated ginger or 3/4 tsp ground ginger, or to taste
- Fresh orange wedges for garnish optional
Instructions
- Preheat your oven to 350 degrees F. This temperature is ideal for roasting the chicken evenly while allowing it to absorb all those delicious flavors.
- In a mixing bowl, beat the eggs with 2 teaspoons of water. This mixture will help the breadcrumbs stick to the chicken.
- In another bowl, combine the breadcrumbs or matzo meal with the salt and pepper. This will create a seasoned coating for your chicken.
- Now, take each piece of chicken and dip it first into the egg mixture, ensuring it’s completely coated. Next, roll it in the breadcrumb mixture, pressing gently to make sure it sticks well.
- In a heavy skillet, heat the vegetable oil over medium heat. Once hot, carefully place the coated chicken pieces in the skillet, browning them on all sides. This should take about 5 to 7 minutes.
- Once browned, remove the chicken and place it on paper towels to drain excess oil. It’s perfect if it has a beautiful golden color.
- In a bowl, whisk together the hot water, orange juice, honey, and ginger. This mixture will become the delicious sauce that adds flavor and moisture to your dish.
- Transfer the browned chicken to a lightly greased roasting pan or casserole dish. Pour the honey-orange mixture evenly over the chicken, ensuring every piece gets coated.
- Cover the dish with foil and roast in the preheated oven for 45 minutes. Baste the chicken occasionally with the sauce to keep it moist.
- After 45 minutes, remove the foil and increase the oven temperature to 425 degrees F. Allow the chicken to roast uncovered for an additional 10 to 20 minutes. Baste it every few minutes until the skin is golden brown and crispy.
- Once done, remove from the oven and let it rest for a few minutes. Serve on a platter garnished with fresh orange wedges for an elegant touch. Joan recommends pairing it with rice and a tossed green salad for a complete meal.
Notes
- Storage: Store any leftovers in an airtight container in the fridge. They should keep well for up to 3 days.
- Freezing: You can freeze the cooked chicken in an airtight container for up to 2 months. Thaw in the fridge before reheating.
- Pairing: Serve with fluffy white rice or a fresh green salad to balance the sweetness of the dish.
- Make Ahead: You can prepare the chicken and even coat it with breadcrumbs a day ahead, then just bake before serving.
- Garnishing: Don’t skip the fresh orange wedges! They add a bright and fresh finish to the dish.