Crispy Tangerine Chicken

Makes 4 to 6 servings

This crispy tangerine chicken brings together golden fried chicken bites, tender vegetables, and a bright, tangy-sweet garlic sauce. Fragrant tangerine peel and a touch of chili give the dish a lively, restaurant-style flavor that’s easy to achieve at home

Ingredients

Marinade

  • 1 tablespoon light soy sauce
  • 3/4 teaspoon minced garlic (about 1 clove)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground white pepper
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

Coating & Frying

  • 1 egg, beaten
  • 2 tablespoons water
  • 1/3 cup cornstarch
  • 2 cups vegetable oil, for frying

Stir-Fry

  • 1 tablespoon peanut (or vegetable) oil
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic (about 1 clove)
  • 1 tablespoon minced green onion (white and green parts)
  • 2 teaspoons finely minced tangerine or orange peel 
  • 1 teaspoon chopped dried red chili (or to taste)
  • 3 oz (about 1/2 cup) mushrooms, quartered
  • 1/2 small red bell pepper, cut into 1-inch pieces
  • 1/2 cup small broccoli florets, blanched

Sweet Garlic Sauce

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 teaspoon minced green onion
  • 1/2 teaspoon chili bean paste (optional)
  • 3 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon rice vinegar
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

Directions

  1. Mix the soy sauce, garlic, salt, and white pepper. Toss the chicken to coat and refrigerate for 20 minutes.
  2. Meanwhile, whisk egg, water, and cornstarch to make a smooth batter. Toss chicken pieces in the batter.
  3. Heat vegetable oil to 350°F in a heavy pot. Fry chicken in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels.
  4. For the garlic sauce, heat 1 tablespoon of the oil in a pan over medium heat. Sauté the ginger, garlic, and green onion until aromatic, about 30 seconds. Stir in the bean paste (if using) and cook for an additional 15 seconds.
  5. Add the soy sauce, Shaoxing wine, rice vinegar, and chicken stock. Bring to a boil. Stir in the sugar and sesame oil.
  6. Slowly add the cornstarch slurry while stirring until slightly thickened. Set aside.
  7. In a wok or large skillet, heat the peanut oil over medium-high. Stir-fry the ginger, garlic, green onion, tangerine peel, and chili until fragrant, about 30 seconds.
  8. Add the mushrooms and cook for about 2 minutes. Add the red pepper and cook 1 minute more. Stir in the broccoli and cook until all the vegetables are cooked through, about 5 minutes.
  9. Add the fried chicken to the pan and pour in the sweet garlic sauce. Stir-fry until the chicken is coated and heated through, about 2 minutes.

CIA FOODIES

Crispy Tangerine Chicken

Crispy Tangerine Chicken
Makes 4 to 6 servings This crispy tangerine chicken brings together golden fried chicken bites, tender vegetables, and a bright, tangy-sweet garlic sauce. Fragrant tangerine peel and a touch of chili give the dish a lively, restaurant-style flavor that’s easy to achieve at home

Ingredients

Marinade
  • 1 tablespoon light soy sauce
  • 3/4 teaspoon minced garlic (about 1 clove)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground white pepper
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
Coating & Frying
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/3 cup cornstarch
  • 2 cups vegetable oil, for frying
Stir-Fry
  • 1 tablespoon peanut (or vegetable) oil
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic (about 1 clove)
  • 1 tablespoon minced green onion (white and green parts)
  • 2 teaspoons finely minced tangerine or orange peel 
  • 1 teaspoon chopped dried red chili (or to taste)
  • 3 oz (about 1/2 cup) mushrooms, quartered
  • 1/2 small red bell pepper, cut into 1-inch pieces
  • 1/2 cup small broccoli florets, blanched
Sweet Garlic Sauce
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 teaspoon minced green onion
  • 1/2 teaspoon chili bean paste (optional)
  • 3 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon rice vinegar
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

Directions

  1. Mix the soy sauce, garlic, salt, and white pepper. Toss the chicken to coat and refrigerate for 20 minutes.
  2. Meanwhile, whisk egg, water, and cornstarch to make a smooth batter. Toss chicken pieces in the batter.
  3. Heat vegetable oil to 350°F in a heavy pot. Fry chicken in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels.
  4. For the garlic sauce, heat 1 tablespoon of the oil in a pan over medium heat. Sauté the ginger, garlic, and green onion until aromatic, about 30 seconds. Stir in the bean paste (if using) and cook for an additional 15 seconds.
  5. Add the soy sauce, Shaoxing wine, rice vinegar, and chicken stock. Bring to a boil. Stir in the sugar and sesame oil.
  6. Slowly add the cornstarch slurry while stirring until slightly thickened. Set aside.
  7. In a wok or large skillet, heat the peanut oil over medium-high. Stir-fry the ginger, garlic, green onion, tangerine peel, and chili until fragrant, about 30 seconds.
  8. Add the mushrooms and cook for about 2 minutes. Add the red pepper and cook 1 minute more. Stir in the broccoli and cook until all the vegetables are cooked through, about 5 minutes.
  9. Add the fried chicken to the pan and pour in the sweet garlic sauce. Stir-fry until the chicken is coated and heated through, about 2 minutes.

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