Crispy Mandarin Chicken
Savor the irresistible flavors of Crispy Mandarin Chicken, a delightful fusion of sweet, tangy, and savory notes that elevate this classic takeout favorite to gourmet heights. Tender, bite-sized chicken thighs are coated in a perfectly seasoned cornstarch-flour mixture, then fried to golden, crispy perfection. Tossed in a luscious mandarin orange sauce infused with fresh citrus juice, honey, garlic, and ginger, each bite bursts with vibrant flavor. Garnished with fresh green onions and sesame seeds for an added crunch and fresh finish, this dish pairs beautifully with steamed rice or stir-fried vegetables. Ready in just 40 minutes, Crispy Mandarin Chicken is the perfect dish to transform your weeknight dinner into something extraordinary.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 120 g Cornstarch
- 60 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 2 large Eggs
- 500 ml Vegetable oil (for frying)
- 3 pieces Fresh mandarin oranges (peeled and segmented)
- 120 ml Orange juice
- 2 tbsp Soy sauce
- 3 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Cornstarch (for sauce thickening)
- 2 tbsp Water (for slurry)
- 2 stalks Green onions (sliced, for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a bowl, mix 120g cornstarch, 60g all-purpose flour, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder.
Beat the eggs in a separate shallow bowl.
Dip each chicken piece into the egg, then coat in the flour-cornstarch mixture. Set coated pieces on a plate.
Heat 500ml vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 375°F (190°C).
Fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
To make the mandarin sauce, combine orange juice, soy sauce, honey, rice vinegar, minced garlic, ginger, and the juice from the peeled mandarins in a saucepan over medium heat. Stir to combine.
In a small bowl, make a slurry by mixing 1 tbsp cornstarch with 2 tbsp water. Gradually stir the slurry into the sauce until it thickens slightly.
Add the fried chicken to the saucepan and toss to coat evenly in the orange sauce.
Transfer the crispy mandarin chicken to a serving plate and garnish with sliced green onions and sesame seeds.
Serve immediately with steamed rice and/or sautéed vegetables.
Nutrition Facts
Calories |
6610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.5 g | 731% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 79.0 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2184 mg | 46% | |
*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.
