This Crispy Mandarin Chicken is a vibrant take on a Chinese-American favorite, featuring tender chicken breast halves coated in a light cornstarch crust and deep-fried until golden brown. The star of the dish is the glossy, sweet-tart sauce made from mandarin orange segments and their natural juice, balanced with soy sauce for depth. The contrast between the shattering crisp exterior and the juicy meat makes every bite satisfying. It&# 226;ÂÂs quick enough for a weeknight dinner yet impressive enough for guests. Serve it alongside steamed jasmine rice and stir-fried vegetables for a complete, flavorful meal that brings restaurant-quality taste to your home kitchen.
Crispy Mandarin Chicken
Description
This Crispy Mandarin Chicken is a vibrant take on a Chinese-American favorite, featuring tender chicken breast halves coated in a light cornstarch crust and deep-fried until golden brown. The star of the dish is the glossy, sweet-tart sauce made from mandarin orange segments and their natural juice, balanced with soy sauce for depth. The contrast between the shattering crisp exterior and the juicy meat makes every bite satisfying. It&# 226;ÂÂs quick enough for a weeknight dinner yet impressive enough for guests. Serve it alongside steamed jasmine rice and stir-fried vegetables for a complete, flavorful meal that brings restaurant-quality taste to your home kitchen.Ingredients
Directions
-
Cut the boneless, skinless chicken breast halves into uniform 3/4-inch pieces to ensure even cooking.
-
In a large bowl, whisk together the egg white, 2 tablespoons of cornstarch, and soy sauce until smooth.
-
Add the chicken pieces to the egg mixture, tossing gently to coat each piece thoroughly.
-
In a separate small bowl, mix the remaining cornstarch (if any) or additional dry coating ingredients if specified, then add to the chicken and stir to create a light batter.
-
Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 370ðF (190ðC).
-
Carefully drop 4 to 5 pieces of coated chicken into the hot oil at a time to avoid overcrowding.
-
Fry the chicken for 1 to 1.5 minutes on each side, or until golden brown and cooked through.
-
Remove the chicken with a slotted spoon and drain on paper towels; set aside.
-
Drain the canned mandarin oranges, reserving the juice in a measuring cup.
-
Add enough water to the reserved orange juice to make 1/2 cup of liquid.
-
In a clean saucepan, combine the orange juice mixture, catsup, sugar, and vinegar.
-
Stir in the remaining cornstarch dissolved in a little cold water to thicken the sauce.
-
Bring the sauce to a simmer over medium heat, stirring constantly until thickened and glossy.
-
Fold in the mandarin orange segments and sliced carrots and green peppers if desired, heating through for 1 minute.
-
Toss the crispy fried chicken in the warm mandarin sauce until evenly coated.
-
Serve immediately over hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1691.9mg71%
- Total Carbohydrate 42.8g15%
- Dietary Fiber 0.5g2%
- Sugars 0.3g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
