4or 5 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerineor 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1medium white oniondiced
1green bell pepperdiced
1cupfresh tangerine or orange juice
1Tbsptoasted sesame oil
2Tbsprice wine vinegar
1Tbspcornstarch dissolved in 2 Tbsp water
5or 6 scallionsfinely sliced
Sesame seeds for garnish
toasted sesame oil
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.
https://theviewfromgreatisland.com/spicy-tangerine-chicken-with-black-rice/ January 14, 2020