Mandarin Mandarin Chicken

This is Chef's recipe, and it’s just like orange chicken, but sweeter.

This recipe is just like orange chicken or a sweet and sour chicken, but I use mandarins instead of oranges. This dish looks and tastes great.

Not your usual orange chicken or sweet and sour chicken.

I made this recipe a lot and experimented with it, but I do not change it anymore as I have found a great balance and it’s super easy to make.

RECIPE

Makes Roughly 3 Serves

Preparation & Cooking Time: Roughly 50 Minutes

INGREDIENTS

500 Grams of Chicken

1 Handful of Sesame Seeds for Garnish

Batter

2 Eggs

1 Cup of Cornflour (Cornstarch)

Marinade

1 Mandarin (Juice)

1 Teaspoon of Sesame Oil

1 Teaspoon of Peanut Oil

1 Teaspoon of Cornflour (Cornstarch)

Cornflour Mix

1 Tablespoon of Cornflour (Cornstarch)

100ml of Water

Sauce

1 Mandarin (juice)

2 Cloves of Garlic

1 Teaspoon of Chilli Powder

3 1/2 Tablespoons of Light Soy

1 Tablespoon of Honey

3 Tablespoons of White Vinegar

1 Tablespoon of Water

DIRECTIONS

Cut your chicken into long strips and add the marinade mix, then squish with your hands to incorporate the mixture into the chicken. Marinade for 30 minutes or longer. Roughly chops the garlic set aside. Make up the sauce mix and slurry mix. Set everything aside.

Break two eggs into a bowl. Add 1 cup of cornflour (corn starch). Whisk into a batter. Then add your chicken. And coat your chicken with the batter.

You can fry the chicken in a deep fryer, or a pan and shallow fry them. Cook it in batches, then cook it again together to get it crispier. Once cooked, set it aside and get your sauce ready.

Place the chicken on a plate or portion it out. Add the sesame seeds on top. You can serve this dish with rice or noodles or accompanied with other dishes. Enjoy!

In a wok, add a teaspoon of olive or peanut oil and, once it's heated up, add your garlic. Once you smell the aroma of the garlic, add the sauce mixture and the cornflour mixture. Once it's thick and starts to bubble, add the chicken and toss to coat the chicken in the sauce.