Szechwan Spicy Tangerine Chicken

Delight your taste buds with this vibrant and irresistible Szechwan Spicy Tangerine Chicken, a perfect balance of fiery heat and zesty brightness. Tender, crispy chicken bites are coated in a glossy sauce infused with fresh tangerine juice, tangy soy sauce, and a touch of honey, creating a sweet-and-spicy symphony of flavors. The bold aromatics of garlic, ginger, and Szechwan peppercorns, combined with the smoky kick of dried red chilies, elevate this dish to authentic restaurant-quality perfection. Topped with a sprinkle of sesame seeds and sliced scallions, this quick-cooking, crowd-pleasing recipe is ideal for weeknight dinners or special occasions. Serve it up with fragrant steamed jasmine rice or crunchy stir-fry vegetables for a complete and satisfying meal.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.5 cup Cornstarch
• 0.5 cup All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Vegetable oil (for frying)
• 0.5 cup Fresh Tangerine juice
• 1 tbsp Tangerine zest
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Honey
• 1 tbsp Brown sugar
• 3 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 1 tsp Szechwan peppercorns (crushed)
• 4 Dried red chilies (chopped or whole)
• 2 Scallions (sliced, for garnish)
• 1 tbsp Sesame seeds (for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel.

Step 2

In a medium bowl, mix the cornstarch, flour, salt, and black pepper. Toss the chicken pieces in this mixture until coated evenly. Shake off any excess coating.

Step 3

Heat vegetable oil in a large skillet or wok to 350°F (175°C). Fry the chicken in small batches until golden brown and crispy, about 4-6 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 4

In a separate bowl, whisk together tangerine juice, tangerine zest, soy sauce, rice vinegar, honey, and brown sugar. Set the sauce mixture aside.

Step 5

In a clean skillet or wok, heat a small amount of vegetable oil over medium heat. Add the minced garlic, ginger, Szechwan peppercorns, and dried red chilies. Stir fry for about 30 seconds until fragrant.

Step 6

Pour the tangerine sauce mixture into the skillet and bring it to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 7

Add the crispy chicken pieces to the skillet, tossing to coat them evenly in the sauce. Cook for 1-2 minutes until the chicken is heated through and fully coated.

Step 8

Remove the skillet from the heat and garnish the dish with sliced scallions and sesame seeds.

Step 9

Serve immediately with steamed jasmine rice or stir-fried vegetables for a complete meal.

Nutrition Facts

Serving size	(1341.1g)

Amount per serving	% Daily Value*
Calories	5785.9

Total Fat 530.1g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 494.4mg	0%
Sodium 3921.3mg	0%
Total Carbohydrate 170.8g	0%
Dietary Fiber 16.0g	0%
Total Sugars 69.4g
Protein 135.4g	0%

Vitamin D 0IU	0%
Calcium 275.4mg	0%
Iron 14.0mg	0%
Potassium 2097.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.6%

Protein: 9.0%

Carbs: 11.4%