Tangerine Chicken

The spicy tangerine sauce lends a fresh, tangy flavor to the dish, while the chicken is perfectly coated in a rich, sticky glaze. Served over fluffy white rice, this is so tasty.

Also try kung pao beef, general tso shrimp stir fry, black pepper chicken, and wok-seared steak and shrimp for more tasty meals with bold flavors.

Why You’ll Love It

Better than takeout: This tangerine chicken recipe is not only a Chinese food favorite, it’s a perfect recreation of the restaurant classic. The best part is you can have seconds for you right in your kitchen, and they will be just as good as the first serving!
Surprisingly easy: Despite its impressive flavor, tangerine chicken is incredibly easy to make. There are only a few simple steps involved in this recipe and the result is a perfectly balanced, delicious dish that your whole family will love.
Perfect flavor balance: The combination of tangy tangerines, spicy red chili paste, and sweet brown sugar in the tangerine sauce creates a perfectly balanced flavor that you’ll fall in love with. Each bite is a sweet, savory, and spicy flavor combo that you won’t be able to get enough of!

Spicy Tangerine Chicken Ingredients

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

Chicken breasts: The boneless, skinless chicken breasts are the star of this recipe. This lean, white meat is a perfect base to absorb the tangy tangerine sauce, making it a versatile ingredient in this delicious, gluten-free dish.
Tangerine juice: The tangerine juice adds a sweet and tangy flavor to the dish, helping to tenderize the chicken and infuse it with a refreshing citrusy flavor. You can use fresh tangerine juice or bottled, but be sure it’s 100% juice and not a tangerine drink that’s full of sugar.
Hoisin sauce: This is a staple in Chinese cuisine and adds a sweet, tangy, and umami flavor to the tangerine sauce.
Red chili paste: A spoonful of red chili paste adds a spicy kick to the tangerine sauce. You could use sambal oelek, sriracha, or even a tangerine chili sauce if that’s what you have. The heat contrasts beautifully with the sweet tangerine juice, giving your dish a delicious depth of flavor.

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 gluten-free grain.

Substitutions and Variations

Spiciness: If you’re not a fan of spicy food, you can omit the red chili paste and red pepper flakes for a milder version of this tangerine chicken recipe.
Vegetarian: For a vegetarian alternative, you can replace the chicken with tofu or your favorite meat substitute.
Sweetness: If you prefer your dish to be less sweet, you can reduce the amount of brown sugar or even substitute it with a sugar-free alternative.
Hoisin sauce: If you don’t have hoisin sauce on hand, you can replace it with a gluten-free and soy-free alternative like tamarind or coconut aminos.
Another oil: Canola is fine or use a different type of oil if you prefer (peanut oil works well in Chinese recipes).
Bell pepper: Substitute a different color of bell pepper. 

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.
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.