Tangerine Recipe

Marinate chicken

In a medium bowl combine chicken pieces, 2 tbs soy sauce, Shaoxing wine, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat, cover, and refrigerate 15–30 minutes to absorb flavors.

Prepare batter

Whisk the egg in a shallow bowl until uniform. In a separate bowl combine cornstarch, flour, and baking powder. After chicken has marinated, add the egg to the chicken and mix to coat. Dredge pieces in the cornstarch-flour mixture until evenly coated; shake off excess. Let coated pieces rest 5 minutes so the coating adheres.

Heat oil

Pour 3–4 cups vegetable oil into a deep skillet or wok to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within about 30 seconds.

Deep-fry chicken (first fry)

Fry the coated chicken pieces in batches (do not overcrowd) 3–4 minutes per batch until pale golden and cooked through. Remove to a wire rack or paper towel–lined tray. Let oil return to temperature between batches.

Second fry for crispness

Increase heat so oil is ~375°F (190°C). Return chicken in batches and fry 1–2 minutes until deep golden and very crisp. Drain on a rack and immediately sprinkle lightly with 1/4 tsp salt. Keep warm while you prepare the sauce.

Prepare sauce mixture: in a bowl combine 1/2 cup tangerine juice, 1 tbs tangerine zest, 1 tbs thin julienned tangerine/orange peel, 1 tbs rice vinegar, 1 tbs hoisin, 2 tbs light brown sugar, 1/4 cup chicken stock, 1 tbs soy sauce, 1 tsp chili garlic sauce, and 1/2 tsp crushed red pepper flakes. Stir to dissolve sugar. Taste and adjust sweet-heat-salt balance — sauce should be bright, tangy, slightly sweet, and noticeably spicy.

Make slurry: mix 1 tsp cornstarch with 1 tbs cold water until smooth and set aside.

Cook aromatics: in a large wok or skillet heat 2 tbs neutral oil over medium-high heat. Add minced garlic, julienned ginger, and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned. Add sliced fresh hot red chilies and the prepared tangerine peels; stir 15 seconds.

Add sauce and thicken: pour the sauce mixture into the wok. Bring to a simmer and let bubble 1–2 minutes to concentrate flavors. Stir the cornstarch slurry again and slowly whisk into the simmering sauce. Continue to simmer 1 minute until sauce is glossy and coats the back of a spoon. Remove from heat and finish with 1/2 tsp toasted sesame oil.

Coat chicken with sauce: Add the fried chicken pieces to the wok (or transfer sauce to the largest bowl you have). Toss quickly and thoroughly so each piece is evenly glazed with the spicy tangerine sauce. Work in batches if necessary to avoid steaming the crust.

Garnish and serve: Transfer glazed chicken to a serving plate. Sprinkle with sliced green parts of the scallions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice or noodles and additional tangerine wedges if desired.