Chinese Tangerine Chicken
Brighten up your dinner table with the irresistible flavors of Chinese Tangerine Chicken—a zesty and tantalizing take on a classic favorite. This recipe combines crispy, golden-brown chicken bites with a vibrant tangerine sauce infused with fresh tangerine juice, zest, garlic, ginger, and a hint of spice from red chili flakes. The secret to its irresistible glaze lies in a quick cornstarch slurry that gives the sauce a silky, glossy finish. Perfectly balanced with sweetness from brown sugar and the tang of rice vinegar, this dish is as flavorful as it is aromatic. Garnished with sesame seeds and green onions for a final touch, it’s best served over steamed rice or alongside stir-fried vegetables for a satisfying meal. Whether you're craving bold citrus notes or a comforting Chinese-inspired dish, this recipe delivers both in just 45 minutes!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 grams chicken breast
- 100 grams cornstarch
- 50 grams all-purpose flour
- 1 large egg
- 500 ml vegetable oil
- 120 ml fresh tangerine juice
- 2 teaspoons tangerine zest
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 3 tablespoons brown sugar
- 2 cloves garlic
- 1 teaspoon ginger
- 0.5 teaspoons red chili flakes
- 50 ml water
- 1 teaspoon cornstarch (for slurry)
- 2 stalks green onions
- 1 teaspoon sesame seeds
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
In a bowl, combine cornstarch, all-purpose flour, and a pinch of salt. In another bowl, beat the egg.
Dip each chicken piece into the beaten egg, then coat thoroughly in the cornstarch-flour mixture. Place them on a tray.
Heat the vegetable oil in a deep frying pan or wok to 175°C (350°F). Working in batches, fry the chicken pieces for 4-5 minutes until golden and crispy. Remove and drain on paper towels.
In a small bowl, mix the water and 1 teaspoon of cornstarch to make a slurry. Set aside.
In a saucepan over medium heat, combine tangerine juice, tangerine zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red chili flakes. Bring to a simmer and cook for 2-3 minutes.
Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens to a glossy consistency. Remove from heat.
Toss the fried chicken pieces in the tangerine sauce until evenly coated.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 71.4 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
