If you like this recipe, you might try using it as a substitute for chili. You can also serve it at potluck dinners and parties with no problem! 7. If you don’t have broccoli, you can use your favorite crunchy vegetable, such as carrots. Replace Broccoli With Tangerine Chicken Chinese Food It’s perfect to use as a side dish with curry or as a main dish all on its own.

I love to use this recipe as a substitute for chicken in my other favorite recipes, especially any curry dish. Serve it with any curry dish, and your meal will be perfect! 4. I use my favorite homemade Tangerine Chicken Chinese Food recipe as a main dish for dinner, but you can also make it a side dish. If you like this recipe, you might enjoy substituting this Tangerine Chicken Chinese Food into your favorite cold-weather meals.Ĭhicken Soup, Chicken Noodle Soup, Cream of Chicken Soup, Hearty Chicken and Rice, or any recipe that calls for chicken might work with this recipe instead. Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird The fruit wedges soften in. Read Also BBC Food Chinese Chicken Drumsticks: A Culinary Journey to the East 2. Note: Above times are estimated and will vary depending on your cooking skills and the equipment used to make This Recipe. If you prefer less sauce, reduce the amount of cornstarch blended with water. The sauce should have a nice browned color to it. The slower you stir this dish, the more tender and flavorful the chicken. If you like more sauce, add more cornstarch to thicken it up a bit more.Īdd fresh cilantro and serve over Jasmine rice! Stir for about 10 minutes or until the sauce thickens and coats the chicken pieces to your desired taste. Mix in the chicken pieces with fresh ground pepper, fresh ginger root, and cooked jalapeño peppers of your choice (optional), salt, and stir until all ingredients are well combined. Add chicken and stir until coated and heated through.Read Also What Is Garlic Chicken Chinese Food? 07 Important StepsĪdd the garlic and cook for 2-3 minutes, until fragrant.Īdd the vinegar, sugar, and soy sauce to the pan and cook for about one minute.Stir cornstarch mixture into simmering orange sauce.In a small bowl whisk together the remaining 2 tablespoons cornstarch and 3 tablespoons water until smooth and lump free.Add remaining orange sauce to pan and bring to a simmer.Add ginger and garlic, cook until garlic is softened and fragrant. Saute orange zest until it starts to brown and is fragrant. Heat oil over medium-high heat and add orange zest. Drain oil from pan and add an additional 1 tablespoon oil.Keep chicken warm in 180 degree oven on a cookie sheet while frying the remaining chicken.Cook until chicken is no longer pink in the center. Cook until chicken is brown, flip chicken over and brown other side. Fry chicken in a single layer in pan, working in about 3 batches.

Dip marinated chicken into beaten eggs and then cornstarch.Wash the chicken, use a knife to chop it into a 2 cm dinner pot, put green onion, ginger and salt. In a large heavy duty pan heat about 1 1/2' of oil until hot but not smoking. Prepare ingredients, soak the dried tangerine peel in water to soften.Cover, refrigerate and marinate 20 minutes or until ready to use. Deliver gas always been quick and the food is piping hot (cant hold the bottom of the container its so hot). In a small bowl or ziploc bag add chicken and pour 2/3 cup orange sauce over the top. palace chicken salad (good, basic Chinese chicken salad), fried rice (good), sweet and sour pork (I didnt try but heard from the others it was very good), garlic string beans (tasty, good texture).

Tangerine chicken chinese