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“The family LOVED this meal, even the kiddos! It has great authentic flavor, too!” ~Kim
Tangerine chicken is just about my favorite stir fry recipe.
My tangerine chicken is an authentic Chinese stir fry recipe with fabulous from-your-favorite-restaurant flavor, and the black “forbidden” rice makes it extra special!
American Orange Chicken (popularized by Panda Express) is derived from Chinese Tangerine ChickenĀ (éē®éø”, ChĆ©npĆ JÄ«), a classic dish fromĀ Hunan cuisine.
Up until now I’ve only been able to enjoy amazing tangerine chicken in restaurants. I’m so glad I made my own version because, to be honest, mine is even better. I get to use my preferred chicken, I use fresh squeezed tangerine juice, I keep all the veggies nice and crunchy, and I put it all over black rice, which is so nutritious and has such great flavor. I make mine nice and spicy, just the way I like it, but if you like less spice, you can do that too. That’s the beauty of homemade.
tangerine chicken ingredient notes
Everything in this tangerine chicken is available in the regular supermarket, even the black rice. If you can’t find it, you can always order black rice online, here.
What is black rice?
- Black rice, aka forbidden or purple rice, is an heirloom rice variety that has more fiber and nutrition than regular white rice.
- The color is gorgeous; it starts out jet black and cooks up purplish…another example of the color = nutrition equation. The texture is firm and the flavor is nutty.
- Whole Foods type stores carry it, and some regular supermarkets are getting better about stocking unusual varieties these days.
- The brand I bought is Lotus Foods, an interesting specialty rice company dedicated to reviving exotic species of rice and promoting small sustainable farms in remote parts of the world. Their amazing rices come in all shapes and sizes, and jewel tones. If you can’t find it you can buy it on Amazon.
I love the spicy/sweet dynamic in tangerine chicken
Chinese tangerine chicken is made with dried Tianjin chilies, which can be hard to find in US markets. You can substitute dried Arbol or Thai Chilies, or even dried red pepper flakes in a pinch. In this case I went with fresh peppers ~ Fresno or Red JalapeƱos are great.
You can leave out the hot pepper if you aren’t fond of heat, or if you’re cooking for kids. And by the way, kids love this tangerine chicken!
fresh tangerine zest is critical to the citrus flavor
Traditional Hunan tangerine chicken is made with dried tangerine peel. I use fresh, which jives with my preference for fresh vibrant flavors.
- Peel your tangerine (or use a vegetable peeler to remove the zest from an orange)
- Slice it into very fine julienne strips, the finer the better.
- You can also use a citrus zester to create very fine ribbons of zest.
You don’t want any of the white pith, which is bitter, just the colored part. If you’re not much of a citrus rind lover, just mince it, that way you won’t bite into any big chunks. Your nose will tell you you’re on the right track as you throw the rind into the hot pan with the chili and ginger…
Can you use oranges instead of tangerines?
Yes, you can use regular oranges if you like. Tangerine is a little less sweet and little more complex (they have a higher concentration of aromatic oils.) They have a hint of bitterness, which I love, but you can use either.
Is the chicken deep fried in this recipe?
The chicken is shallow fried in peanut oil, right in the wok, you’ll only need about 1/4 inch depth. I wanted the chicken to be fried in a light batter like the kind you get in restaurants, but I didn’t want the coating to be heavy. I found the perfect batter was a combination of beaten egg mixed with a little cornstarch. This keeps the chicken moist and tender while the outside has a little crunch. It turned out just the way I wanted it to: lightly puffed and golden brown, perfect for grabbing on to the tangerine sauce!
The chicken takes on another texture altogether after it slides into the thick tangerine sauce, and results in the classic tangerine chicken we all know and love.
More better-than-take-out recipes
- Chinese Burning Noodles
- Teriyaki Chicken with Broccoli Rice
- Dan Dan Noodles ~ Easy Weeknight Recipe
- Chinese Chicken Salad
- Japanese Pork Dumplings with Ginger
- The Best Panda Copy Cat Recipes
Tangerine Chicken
Equipment
- a wok or similar large skillet
Ingredients
- 1 1/4 cup black rice, cooked according to package directions
- 3/4 lb boneless skinless chicken breasts, or chicken tenders, cut in bite sized chunks
- 1 large egg, beaten
- 1 Tbsp cornstarch
- pinch salt
- peanut oil
- 1 Tbsp fresh grated ginger, or more to taste
- 5 dried hot chilies or 1-2 fresh hot chilies, sliced
- peel from 1 tangerine, finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
- 1 medium white onion, diced
- 1 green bell pepper, diced
sauce:
- 4 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 4 tsp chili paste
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 cup tangerine or orange juice
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
garnish
- 6 scallions, finely sliced
- sesame seeds
- toasted sesame oil
Instructions
- First make the chicken. In a medium bowl, whisk the egg and add the cornstarch and salt. Add the chicken pieces right into the bowl and stir to coat.
- In a deep frying pan or wok, heat about 1/4 inch of peanut oil till quite hot, about 340F.
- Fry the chicken pieces, in batches, for about 3 minutes total, flipping halfway through till they are golden and cooked through. The chicken should sizzle as it hits the pan, if it doesn't, heat the oil more. Don't crowd the pan, and keep the pieces separate as they cook. Drain on a paper towel and set aside.
- Discard the oil and wipe out the pan. Heat 2 Tbsp of peanut oil and stir-fry the chilies for about a minute or two. Add the grated ginger and the orange peel and cook for another minute.
- Add in the onion and green pepper and stir fry for about 5 minutes. Remove to a plate.
- In a small bowl or measuring cup mix all the sauce ingredients EXCEPT the cornstarch. Add this to the pan and heat till it's boiling. Let it cook for about a minute.
- Add the cornstarch mix to the pan, whisking until the sauce thickens and turns glossy.
- Add in the chicken and veggies back to the pan, and stir gently to combine everything. Taste to adjust the seasoning.
- Serve hot over rice. Garnish with sliced scallions and drizzle each serving with the sesame oil. Sprinkle with sesame seeds.
Notes
Nutrition
This recipe was sooo good. I love orange chicken and this really hit the spot had the perfect amount of spice and flavor.
So glad you loved this Kristine, it’s an oldie but goodie!