Crispy Tangerine-Flavored Chicken | Print This Recipe

Yield: 10 servings

Marinade

• 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 1-in/3-cm cubes
• 32 fl oz/960 mL vegetable oil, or as needed

Coating

• 1 egg
• 4 fl oz/120 mL water
• 6 oz/170 g cornstarch
• 2 fl oz/60 mL peanut oil
• 1 tbsp/9 g minced ginger
• 1 tbsp/9 g minced garlic
• 1/2 oz/14 g thinly sliced green onions
• 1/2 oz/14 g dried tangerine skin, rehydrated and minced
• 2 tsp/7 g dried red chiles
• 8 oz/227 g white mushrooms, quartered
• 8 oz/227 g red peppers, cut into 1-in/3-cm squares
• 8 oz/227 g broccoli florets, blanched
• 14 fl oz/420 mL Sweet Garlic Sauce (recipe follows)

1. To make the marinade, combine the soy sauce, garlic, salt, and pepper. Pour the mixture over the chicken and marinate in the refrigerator for 20 minutes.
2. Heat the vegetable oil to 350°F/177°C.
3. To 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 mixture.
4. Deep-fry the chicken until it is golden brown, crispy, and cooked through, 2 to 3 minutes. Drain briefly on absorbent paper towels and reserve warm.
5. At 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.
6. Add 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.
7. Add the fried chicken and stir-fry to reheat, 1 to 2 minutes.
8. Slowly add the Sweet Garlic Sauce, stirring constantly to coat the chicken and vegetables in the sauce.
9. Serve immediately.

Sweet Garlic Sauce

Yield: 32 fl oz/960 mL

• 2-1/2 fl oz/75 mL vegetable oil
• 2 tsp/10 g minced ginger
• 1 oz/28 g minced garlic
• 1-1/4 oz/35 g minced green onions
• 2 tsp/10 mL hot bean paste
• 6 fl oz/480 mL light soy sauce
• 2-1/2 fl oz/75 mL rice wine (Shaoxing)
• 2-1/2 fl oz/75 mL rice vinegar
• 10 fl oz/300 mL Chicken Stock
• 5-1/2 oz/156 g sugar
• 2 tsp/10 mL sesame oil
• 2-1/2 oz/71 g cornstarch, mixed with water to make a slurry

1. Heat 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.
2. Add the bean paste and stir-fry for another 15 to 30 seconds.
3. Add the soy sauce, rice wine, vinegar, and stock and bring the mixture to a boil.
4. Stir in the sugar and sesame oil and return to a boil.
5. Gradually add the cornstarch slurry to the sauce until it becomes medium thick.
6. The 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