Tangerine Chicken
Elevate your dinner game with the vibrant and flavorful Tangerine Chicken, a mouthwatering fusion of sweet, tangy, and savory notes that’s perfect for any occasion. This recipe features tender, bite-sized chicken thighs coated in a crispy cornstarch crust, then tossed in a luscious, homemade tangerine sauce bursting with fresh citrus juice, tangy soy sauce, golden honey, and aromatic ginger and garlic. The dish is quick to prepare, with just 15 minutes of prep time and 20 minutes to cook, making it an ideal option for busy weeknights. Garnished with chopped green onions and optional sesame seeds, Tangerine Chicken is as visually stunning as it is delicious. Serve it over steamed rice to soak up the glossy, zesty sauce and bring a refreshing twist to your mealtime routine. Perfect for fans of Asian-inspired cuisine, this dish is sure to impress both your family and dinner guests!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.5 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup vegetable oil
- 3 whole tangerines (juiced, about 1/2 cup of juice)
- 1 tablespoon tangerine zest
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 0.25 cup water
- 2 stalks green onions (chopped, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Trim excess fat from the chicken thighs and cut them into bite-sized pieces. Pat dry with paper towels.
In a medium bowl, combine cornstarch, salt, and ground black pepper. Toss the chicken pieces in the cornstarch mixture until evenly coated. Shake off any excess cornstarch.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer, working in batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside on a paper towel-lined plate.
In a small bowl, whisk together tangerine juice, tangerine zest, soy sauce, honey, rice vinegar, grated ginger, and minced garlic.
Pour the prepared sauce mixture into the same skillet or wok. Bring to a simmer over medium heat. Add 1/4 cup of water and stir to combine.
Return the cooked chicken to the skillet, tossing to coat the pieces evenly with the sauce. Allow the chicken to simmer in the sauce for 5 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.
Transfer the tangerine chicken to a serving dish. Garnish with chopped green onions and sesame seeds if desired.
Serve warm over steamed rice or your choice of side.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 101.6 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2848 mg | 61% | |
*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.
