Crispy Tangerine Chicken
A vibrant citrus-forward dish featuring double-fried chicken tossed in a zesty, aromatic tangerine glaze.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup Cornstarch
- 3/4 cup Fresh tangerine juice
- 1 tablespoon Tangerine zest
- 3 tablespoons Soy sauce
- 1/4 cup Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic cloves, minced
- 4 pieces Dried red chilies(optional)
- 2 cups Vegetable oil for frying
- 2 stalks Green onions, sliced
Instructions
- 1
Pat the chicken pieces dry and toss them in a bowl with cornstarch until every piece is thoroughly and evenly coated.
- 2
In a small saucepan, whisk together tangerine juice, zest, soy sauce, brown sugar, rice vinegar, ginger, and garlic.
- 3
Simmer the sauce over medium heat for 8-10 minutes until it reduces slightly and becomes syrupy.
- 4
Heat the vegetable oil in a wok or deep skillet to 375°F (190°C).
- 5
Fry the chicken in batches for 3-4 minutes until golden brown; remove and drain on paper towels.
- 6
Increase the heat slightly and fry the chicken a second time for 1 minute to achieve maximum crispiness.
- 7
In a clean wok, toss the double-fried chicken with the warm tangerine sauce and dried chilies over high heat for 30 seconds.
- 8
Garnish with sliced green onions and serve immediately over steamed white rice.
Nutrition per Serving
485
Calories
32g
Protein
44g
Carbs
18g
Fat
1g
Fiber
22g
Sugar
840mg
Sodium
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