Tangerine Peel Chicken
Submitted by Chube
Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is classic Sichuan firecracker chicken. Chicken marinates with minced ginger and scallion, then hits smoking-hot oil for a quick deep fry until the outside crisps golden. The real magic happens next: dried chilies and crumpled tangerine peel stir-fry until they darken and release their fragrant oils.
Toss the fried chicken back in with the aromatics, add the sauce, and everything coats in a spicy-citrus glaze. The tangerine peel brings bitter-sweet depth that makes this dish unforgettable.
Chef Tips
- Oil temperature crucial: Keep oil very hot (around 375°F) so chicken crisps quickly without absorbing too much oil
- Dried tangerine peel: Look for dried tangerine or orange peel in Asian markets; it’s not the same as fresh zest
- Darken the aromatics: Let chilies and peel get quite dark in the wok for maximum flavor without burning them
- Serve immediately: This dish is best right after tossing while chicken is still crispy
Ingredients
Directions
Wash chicken and cut into 2 cm cubes.
Mix thoroughly with the minced ginger and scallion, then add the Seasoning ingredients and marinate for 15 minutes.
Heat the wok until smoking, add the oil and when very hot deep fry the chicken pieces for 1½ minutes, until golden.
Drain chicken pieces, discard most of the oil.
Reheat the wok and stir-fry the chillies and crumpled tangerine peel until they darken.
Add chicken pieces and stir. Add Seasoning and the Thickening sauce and stir-fry until the seasoning coats the chicken.
Serve.
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