Tangerine Chicken Stir Fry
This tangerine chicken has golden fried chicken tossed with fresh tangerine and red bell pepper in a sticky sauce that's sweet, savory, citrusy and a little spicy.
Servings: 6
Equipment
- Wok or Skillet
Ingredients
- 2 chicken breasts boneless skinless, cut into 1-inch cubes
- ¼ Cup tangerine juice
- canola oil
- 2 eggs beaten
- 1 Tablespoon cornstarch
- 3 green onions diced
- 1 red bell pepper diced
- 1 tangerine peeled and separated
For the Garnish:
- sesame seeds toasted
For the Sauce:
- ¾ Cup tangerine juice
- 2 Tablespoon soy sauce
- 3 Tablespoon hoisin sauce
- 1 Tablespoon red chili paste
- 2 Tablespoon brown sugar
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- 1 Teaspoon garlic paste
- 1 Teaspoon ginger paste
- ¼ Teaspoon red pepper flakes
For the Cornstarch Slurry:
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Cut chicken into 1-inch pieces and add to a bowl with tangerine juice. Cover and marinate for 2 hours.
- Heat 2 inches of oil in a wok to about 300 degrees F.
- Combine tangerine juice, soy, hoisin, red chili paste, brown sugar, garlic paste, ginger paste, and red pepper flakes in a jug with a pour spout and whisk well.
- Pour into a saucepan and cover. Heat until mixture starts to boil, then uncover and simmer for 10 minutes.
- Drain the chicken and discard the marinade. In a medium mixing bowl, whisk the eggs, cornstarch, salt and pepper. Add the chicken and toss until evenly coated.
- Add chicken to the wok and fry for 5 minutes. Remove and set on a wire rack lined baking sheet to allow excess oil to drip off.
- Make cornstarch slurry by whisking cornstarch and water. Add cornstarch slurry to the saucepan and whisk. Turn off the heat but keep the saucepan on the stove top to thicken.
- Add the cooked chicken, fresh tangerine segments and uncooked diced bell pepper to the sauce and gently toss to coat.
Notes
Have everything ready before frying: Once the chicken starts cooking, this recipe moves quickly. I get the sauce simmering and have the peppers, tangerine and garnishes ready before I start frying.
Don't crowd the wok: Fry the chicken in batches if needed. Giving the pieces some room helps them cook evenly and keeps the oil temperature from dropping too much.
Watch the oil temperature: Keep the oil around 300°F while frying. If the temperature drops too much between batches, let it come back up before adding more chicken.
Add the tangerine gently: Toss the fresh segments in right at the end and don't stir them aggressively or they'll start breaking apart in the sauce.
Serve it right away: I like this best as soon as it's sauced, while the chicken still has some texture underneath the sticky glaze.
Keep the bell pepper crisp: I add the red bell pepper at the end without cooking it first. I love the fresh crunch it adds against the tender chicken and sticky sauce.
Don't crowd the wok: Fry the chicken in batches if needed. Giving the pieces some room helps them cook evenly and keeps the oil temperature from dropping too much.
Watch the oil temperature: Keep the oil around 300°F while frying. If the temperature drops too much between batches, let it come back up before adding more chicken.
Add the tangerine gently: Toss the fresh segments in right at the end and don't stir them aggressively or they'll start breaking apart in the sauce.
Serve it right away: I like this best as soon as it's sauced, while the chicken still has some texture underneath the sticky glaze.
Keep the bell pepper crisp: I add the red bell pepper at the end without cooking it first. I love the fresh crunch it adds against the tender chicken and sticky sauce.
Nutrition
Calories: 192kcal | Carbohydrates: 19g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 967mg | Potassium: 502mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1019IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg
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