This dish is always a hit with my family! I use the recipe year-round but it 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. If you are having a big crowd, you will want to double or triple the recipe as needed.
Ingredients:
4 boneless chicken breasts (cut pieces in half)
1 cup matzah meal (can use almond flour)
1 Tbsp potato starch
2 heaping Tbsp onion powder
1/2 tsp ground turmeric
1/4 tsp ground cumin
Pinch of salt
3 eggs
1 cup grapeseed oil
2 small baby carrots (trust me on this!)
1/8 cup olive oil
1/2 cup orange juice
1/4 cup honey
2 tsp ground ginger
1 orange (half for zesting and the other half cut into slices)
Instructions:
- 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.
- Heat the grapeseed oil in a large frying pan on medium-high heat. Place baby carrots in oil. You will know the oil is hot when the carrots start to sizzle, plus the carrots will help prevent the chicken from burning. (Use this trick when frying anything, like latkes.)
- Dip chicken breast in egg 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 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 less 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.
- Serve warm!