Tangerine Chicken
User Reviews
4.5
87 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
532 kcal
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Course
Main Course
Tangerine Chicken
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Authentic Tangerine Chicken is a Chinese stir fry recipe that rivals your favorite restaurant. Make it for the family tonight!
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Ingredients
- 1 1/4 cup black rice cooked according to package directions
- 3/4 lb boneless skinless chicken breasts or chicken tenders, cut in bite sized chunks
- 1 large egg beaten
- 1 Tbsp cornstarch
- pinch salt
- peanut oil
- 1 Tbsp fresh grated ginger, or more to taste
- 5 dried hot chilies or 1-2 fresh hot chilies, sliced
- peel from 1 tangerine finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
- 1 medium white onion diced
- 1 green bell pepper diced
sauce:
- 4 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 4 tsp chili paste
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 cup tangerine or orange juice
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
garnish
- 6 scallions finely sliced
- sesame seeds
- toasted sesame oil
Instructions
- First make the chicken. In a medium bowl, whisk the egg and add the cornstarch and salt. Add the chicken pieces right into the bowl and stir to coat.
- In a deep frying pan or wok, heat about 1/4 inch of peanut oil till quite hot, about 340F.
- Fry the chicken pieces, in batches, for about 3 minutes total, flipping halfway through till they are golden and cooked through. The chicken should sizzle as it hits the pan, if it doesn't, heat the oil more. Don't crowd the pan, and keep the pieces separate as they cook. Drain on a paper towel and set aside.
- Discard the oil and wipe out the pan. Heat 2 Tbsp of peanut oil and stir-fry the chilies for about a minute or two. Add the grated ginger and the orange peel and cook for another minute.
- Add in the onion and green pepper and stir fry for about 5 minutes. Remove to a plate.
- In a small bowl or measuring cup mix all the sauce ingredients EXCEPT the cornstarch. Add this to the pan and heat till it's boiling. Let it cook for about a minute.
- Add the cornstarch mix to the pan, whisking until the sauce thickens and turns glossy.
- Add in the chicken and veggies back to the pan, and stir gently to combine everything. Taste to adjust the seasoning.
- Serve hot over rice. Garnish with sliced scallions and drizzle each serving with the sesame oil. Sprinkle with sesame seeds.
Notes
- *Tangerine chicken was first published in 2012. I've updated the recipe, taken new photos, and enjoyed making this wonderful stir fry recipe again in 2020.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
85g
(28%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
96mg
(32%)
Sodium
1266mg
(53%)
Potassium
948mg
(27%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
908IU
(18%)
Vitamin C
126mg
(140%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 85g | 28% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 1266mg | 53% |
| Potassium | 948mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 126mg | 140% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
87 reviews
Excellent
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