Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
Inspired by the beloved Chinese-American takeout classic, this sandwich features crispy fried chicken breast glazed in a sweet and tangy orange sauce infused with ginger and garlic. The bright citrus notes are balanced by the savory umami of soy sauce and a hint of heat from red pepper flakes. Pickled red onions and fresh cilantro add brightness and complexity, while a cool red cabbage slaw provides textural contrast to the sticky glaze.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon orange juice (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingOrange Sauce 1/3 cup fresh orange juice1 tablespoon orange zest3 tablespoons soy sauce1 tablespoon rice vinegar2 tablespoons brown sugar1 teaspoon fresh ginger, minced1 garlic clove, minced1/4 teaspoon dried red pepper flakes1 teaspoon cornstarch1 tablespoon waterDeconstructed Egg Roll Slaw 1/4 cup shredded carrots1/4 cup bean sprouts2 tbsp thinly sliced red onions1/4 cup crispy wonton strips2 tbsp ground pork, cooked and crumbled1 tsp sesame seeds2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1 tsp soy sauce1/2 tsp sesame oil1/4 tsp garlic powder1/4 tsp ground gingerto taste saltto taste black pepper1 cup shredded red cabbageOrange Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced2 tbsp fresh orange juice1 tsp orange zest2 tbsp brown sugar1 tsp soy sauce1 tbsp apple cider vinegarto taste salt2-3, dried Szechuan chilisCrab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese1 tbsp green onion, finely chopped1/4 tsp garlic powder1/4 tsp Worcestershire sauce1/4 tsp soy sauce1/4 tsp sesame oilto taste saltto taste white pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Deconstructed Egg Roll Slaw Orange Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Orange Sauce (on chicken) Crispy wonton strips Sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, orange zest, minced ginger, salt, and white pepper. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small saucepan over medium heat, combine fresh orange juice, orange zest, soy sauce, and ginger. 10 Add minced garlic and red pepper flakes. 11 Simmer for 4-5 minutes until the sauce begins to thicken. 12 Add brown sugar and stir until dissolved. 13 Simmer for an additional 2-3 minutes until glossy. Remove from heat. 14 In a medium bowl, combine shredded red cabbage, carrots, and pickled red onions. 15 In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and sesame oil. 16 Pour dressing over vegetables and toss to coat evenly. 17 Season with salt and black pepper to taste. 18 Thinly slice red onions and place in a small jar. 19 In a small saucepan, heat rice vinegar and sugar over medium heat until sugar dissolves. 20 Pour the warm vinegar mixture over the onions. 21 Let cool to room temperature, then refrigerate until ready to use (at least 30 minutes). 22 In a small bowl, combine softened cream cheese with fresh orange juice and zest. 23 Stir in minced garlic and salt to taste. 24 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 25 Spread the Orange Cream Cheese Spread on the bottom bun. 26 Place the hot fried chicken breast on top. 27 Brush the chicken with warm Orange Sauce. 28 Pile the Red Cabbage Slaw on the chicken. 29 Add any additional pickled red onions on top. 30 Top with the bun and serve immediately.
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