Szechwan Spicy Tangerine Chicken
Delight your taste buds with this vibrant and irresistible Szechwan Spicy Tangerine Chicken, a perfect balance of fiery heat and zesty brightness. Tender, crispy chicken bites are coated in a glossy sauce infused with fresh tangerine juice, tangy soy sauce, and a touch of honey, creating a sweet-and-spicy symphony of flavors. The bold aromatics of garlic, ginger, and Szechwan peppercorns, combined with the smoky kick of dried red chilies, elevate this dish to authentic restaurant-quality perfection. Topped with a sprinkle of sesame seeds and sliced scallions, this quick-cooking, crowd-pleasing recipe is ideal for weeknight dinners or special occasions. Serve it up with fragrant steamed jasmine rice or crunchy stir-fry vegetables for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil (for frying)
- 0.5 cup Fresh Tangerine juice
- 1 tbsp Tangerine zest
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Honey
- 1 tbsp Brown sugar
- 3 cloves Garlic (minced)
- 1 tsp Ginger (minced)
- 1 tsp Szechwan peppercorns (crushed)
- 4 Dried red chilies (chopped or whole)
- 2 Scallions (sliced, for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel.
In a medium bowl, mix the cornstarch, flour, salt, and black pepper. Toss the chicken pieces in this mixture until coated evenly. Shake off any excess coating.
Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry the chicken in small batches until golden brown and crispy, about 4-6 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
In a separate bowl, whisk together tangerine juice, tangerine zest, soy sauce, rice vinegar, honey, and brown sugar. Set the sauce mixture aside.
In a clean skillet or wok, heat a small amount of vegetable oil over medium heat. Add the minced garlic, ginger, Szechwan peppercorns, and dried red chilies. Stir fry for about 30 seconds until fragrant.
Pour the tangerine sauce mixture into the skillet and bring it to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Add the crispy chicken pieces to the skillet, tossing to coat them evenly in the sauce. Cook for 1-2 minutes until the chicken is heated through and fully coated.
Remove the skillet from the heat and garnish the dish with sliced scallions and sesame seeds.
Serve immediately with steamed jasmine rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 15.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 760 mg | 16% | |
*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.
