Tangerine-Flavored Chicken | Print This Recipe
- 1 fl oz/30 mL light soy sauce
- 1-1/2 tsp/4.50 g minced garlic
- 1 tsp/5 g salt
- 2 tsp/4 g ground white pepper
- 2 lb/907 g chicken thighs, cut into
- 32 fl oz/960 mL vegetable oil, or
- 4 fl
oz/120 mL water
oz/170 g cornstarch
- 2 fl
oz/60 mL peanut oil
tbsp/9 g minced ginger
tbsp/9 g minced garlic
oz/14 g thinly sliced green onions
oz/14 g dried tangerine skin, rehydrated and
tsp/7 g dried red chiles
oz/227 g white mushrooms, quartered
oz/227 g red peppers, cut into 1-in/3-cm squares
oz/227 g broccoli florets, blanched
fl oz/420 mL Sweet Garlic Sauce (recipe follows)
make the marinade, combine the soy sauce, garlic, salt, and pepper. Pour
the mixture over the chicken and marinate in the refrigerator for 20
the vegetable oil to 350°F/177°C.
make the coating, combine the egg, water, and cornstarch to make a smooth
paste. Drain the chicken from the marinade and cover it with the coating
the chicken until it is golden brown, crispy, and cooked through, 2 to 3
minutes. Drain briefly on absorbent paper towels and reserve warm.
service, heat the peanut oil in a wok over medium high heat. Add the
ginger, garlic, green onions, tangerine skin, and chiles and stir-fry until aromatic, 15 to 30 seconds.
the mushrooms and stir-fry for 2 minutes. Add the red peppers and stir-fry
1 to 2 minutes. Add the broccoli and stir-fry 1 to 2 minutes.
the fried chicken and stir-fry to reheat, 1 to 2 minutes.
add the Sweet Garlic Sauce, stirring constantly to coat the chicken and vegetables
in the sauce.
Sweet Garlic Sauce
Yield: 32 fl
fl oz/75 mL vegetable oil
tsp/10 g minced ginger
oz/28 g minced garlic
oz/35 g minced green onions
tsp/10 mL hot bean paste
- 6 fl
oz/480 mL light soy sauce
fl oz/75 mL rice wine (Shaoxing)
fl oz/75 mL rice vinegar
fl oz/300 mL Chicken Stock
oz/156 g sugar
tsp/10 mL sesame oil
oz/71 g cornstarch, mixed with water to make a slurry
the oil in a wok over medium-high heat. Add the ginger, garlic, and green
onions and stir-fry until aromatic, 15 to 30 seconds.
the bean paste and stir-fry for another 15 to 30 seconds.
the soy sauce, rice wine, vinegar, and stock and bring the mixture to a
in the sugar and sesame oil and return to a boil.
add the cornstarch slurry to the sauce until it becomes medium thick.
sauce is ready to serve now, or it may be rapidly cooled and refrigerated
for later use.
Recipe taken from: The Professional Chef, 9th Edition