Tangerine Chicken

Spicy Tangerine Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Tangerine juice: Freshly squeezed is my first choice here because tangerine is the main flavor. You’ll use it both to marinate the chicken and in the sauce. If you’re using bottled juice, choose 100% tangerine juice rather than a sweetened juice drink.
Hoisin sauce: This gives the sauce sweetness and lots of savory flavor. I wouldn’t leave it out or replace it with something completely different because it’s an important part of the sauce.
Red chili paste: I like a little heat here because it balances the sweet tangerine and brown sugar. Use less if you prefer a milder sauce.

How to Make Tangerine Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Marinate the chicken: Cut the chicken into 1-inch pieces and marinate in tangerine juice for 2 hours to infuse it with a sweet, tangy flavor.
Prepare the tangerine sauce: Combine more tangerine juice, soy sauce, hoisin, and red chili paste in a bowl, then simmer it for 10 minutes to let the flavors develop. Season with garlic, ginger, and red pepper flakes for a fragrant, spicy twist.
Coat the chicken: Whisk eggs, cornstarch, salt, and pepper, then add the chicken and toss to coat. This will give the chicken a delicious crispy coating.
Cook the chicken: Fry the coated chicken in a wok with hot oil for 5 minutes or until it’s golden brown and cooked through. Place on a wire rack to drain any excess oil.

Thicken the tangerine sauce: Make a cornstarch slurry by mixing cornstarch and water, then add it to the tangerine sauce to thicken it.
Combine everything: Add the chicken, peeled tangerines, and diced bell pepper to the tangerine sauce and toss to coat everything in the delicious sauce.
Garnish and serve: Garnish your tangerine chicken with green onions and sesame seeds, then serve it over rice or your favorite grain.

Substitutions and Variations

Make it milder: Reduce or leave out the red chili paste and red pepper flakes. I like some heat in the sauce because it balances the sweet tangerine.
Use oranges: If tangerines aren’t available, oranges are the closest swap. The flavor will be different, but you’ll still get that fresh citrus element.
Chicken thighs: Boneless skinless thighs can be used instead of breasts if you prefer darker, juicier chicken.
Bell pepper: Any color works, although I like red here because its sweetness works well with the tangerine.

Serving Suggestions

Side dishes: You can’t go wrong with a portion of steamed or boiled white rice, although you might prefer fried rice instead. Edamame beans are another idea.
Main course: Tangerine chicken is a versatile dish that pairs well with a variety of side dishes to make a complete meal. For instance, you can serve it with PF Chang’s copycat fried rice or perhaps some Asian zoodle salad for a quick and easy dinner option.
Other Asian dishes: If you’re a fan of other Asian-inspired dishes, this tangerine chicken recipe also goes well with vegan tofu kung pao or General Tso shrimp stir fry.
Desserts and other sweets: The sweet and tangy flavor of tangerine chicken also compliments a wide range of desserts and sweet treats. So, why not try it with a delicious dessert or perhaps add it to your mango recipe collection?

How to Store Spicy Tangerine Chicken

Store: Leftovers will keep in the fridge for up to 3 days, or you can freeze them for a later date. I prefer this one fresh because the chicken loses its crisp texture after it sits in the sauce.
Freeze: To freeze, simply place the tangerine chicken in an airtight container. You can freeze it for up to 3 months.
Thaw: When you’re ready to eat your frozen tangerine chicken, make sure you thaw it thoroughly in the refrigerator before reheating.
Reheat: You can reheat in the microwave for 2 minutes or until hot, or in a 350 degrees F oven for about 10 minutes.