Tangerine Peel Chicken Recipe
Crispy pieces of chicken with tangerine peel & garlic sauce framed with broccoli crowns
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Ingredients
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Chicken & Batter
Tangerine Peel & Sauce
Vegetables & Garnish
Method
Chicken & Batter
- 1
Prepare chicken
Trim excess fat and cut chicken into 1–1.5 inch bite-size pieces. Pat dry with paper towels. Season pieces evenly with 1 tsp salt and 1/2 tsp black pepper.
- 2
Make batter
In a medium bowl whisk 1 egg with 1/4 cup cold water until combined. Add 3/4 cup cornstarch and 1/4 cup all-purpose flour. Stir to form a thick batter that coats the back of a spoon; adjust with a tablespoon of water if too thick or another tablespoon of cornstarch if too thin.
- 3
Coat chicken
Working in batches, toss chicken pieces in a shallow bowl of additional cornstarch (optional) or directly dip each piece into the batter, shaking off excess so pieces are evenly coated.
- 4
Fry chicken
Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F/175°C if using thermometer). Add coated chicken in a single layer without crowding; fry 3–4 minutes per side until golden-brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken. Keep warm.
Vegetables & Garnish
- 5
Blanch broccoli
Bring a medium pot of salted water (use 1/4 tsp salt) to a boil. Add broccoli florets and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. Pat dry.
- 6
Optional quick sauté
If you prefer the broccoli warm and slightly seasoned, heat 1 tsp vegetable oil in a skillet over medium heat, add drained broccoli and sauté 1–2 minutes with a pinch of salt, then remove and set aside.
Tangerine Peel & Sauce
- 7
Prep tangerine peel
If using dried tangerine peel, rinse briefly and soak in 1–2 tablespoons warm water for 5 minutes to soften, then thinly slice. If using fresh tangerine zest, use a microplane to grate zest from 1 medium tangerine and set aside. Reserve 1/4 cup fresh tangerine juice.
- 8
Combine sauce base
In a small bowl or measuring cup whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp granulated sugar, 1 tbsp honey, 1/4 cup tangerine juice, and 1/4 cup chicken stock (or water). Add 1 tsp minced ginger, 3 cloves minced garlic, 1/2 tsp sesame oil, and 1/4 tsp red pepper flakes if using. Taste and adjust sweetness or acidity as desired.
- 9
Cook sauce
Heat a clean large skillet or wok over medium heat. Add a teaspoon of neutral oil and sauté the softened tangerine peel slices for 30–45 seconds to release aroma. Add the garlic and ginger and sauté 20–30 seconds until fragrant but not browned.
- 10
Thicken sauce
Pour the sauce mixture into the skillet and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly stir the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust seasoning (a pinch more sugar or a splash of soy).
- 11
Combine chicken and sauce
Add the fried chicken pieces to the skillet and toss to coat evenly in the tangerine-garlic sauce. Cook together 1–2 minutes so chicken absorbs flavor and sauce clings. If sauce is too thick, add 1–2 tbsp water or stock to reach desired consistency. Finish with 1/2 tsp toasted sesame oil for aroma.
- 12
Assemble with broccoli
Arrange broccoli crowns on a serving platter or individual plates. Place sauced chicken on top or alongside the broccoli. Sprinkle sliced scallions and toasted sesame seeds over the chicken as garnish.
