Tangerine chicken

This tangerine chicken takes inspiration from the many Chinese citrus chicken dishes around the world, such as orange or lemon chicken. Utilising a traditional Chinese ingredient – dried tangerine peel, this dish takes a modern trendy dish and incorporates a traditional touch.

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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The Supper Club

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 400 g thigh fillets, cut into 4 cm pieces
• Salt
• ¼ cup plain flour
• 2 tbsp potato starch
• ¼ tsp bicarbonate of soda
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 egg
• 1-2 litres oil for deep-frying, plus extra for wok frying

For the sauce

• 1 cm x 2 cm piece ginger, finely grated
• 1 cup (250 ml) orange juice
• ¼ cup tomato sauce
• 1 ½ tsp red yuzu kosho
• 2 tbsp caster sugar
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp potato starch mixed with ¼ cup water (slurry)

For the tangerine spice blend

• ½ tsp fine Korean chilli powder
• 1 dried tangerine peel (available from Asian grocers), finely ground in a spice grinder
• ½ tsp smoked paprika

Resting time: 10 minutes

Marinating time: 10 minutes

Instructions

1. In a large bowl, combine the chicken, a generous pinch of salt, flour and potato starch, bicarb soda, soy sauce, wine, egg and a generous splash of water. Mix well to combine and allow to stand for 10 minutes before using.
   
2. In a second medium bowl, combine the ingredients for the orange sauce (except the starch slurry) and stir well to combine. To make the tangerine spice blend, combine the ingredients in a small bowl and set aside.
   
3. Heat enough oil to deep-fry in a large saucepan to 175˚C. Deep-fry the chicken in batches for 5 minutes, or until cooked through. Remove to a wire rack, then increase the heat of the oil to 200˚C and deep-fry the chicken a second time, or until browned and crisp.
   
4. Heat 2 tsp oil in a large, wok or frying pan, then add the prepared sauce. Bring to a simmer and cook for 2 minutes, then gradually pour in the starch slurry to thicken to a silky sauce. Add the fried chicken and toss to coat in the sauce.
   
5. Remove the tangerine chicken to a large serving plate, sprinkle with the tangerine spice blend and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Supper Club

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G