“Sometime in the 1980's my friend Geoff found a recipe for "Tangerine Chicken" in a magazine. We tried it but it wasn't nearly spicy enough for us. This is a heavily modified version of that recipe.”
1hr 20mins

Ingredients Nutrition


  1. Combine corn starch, 3 tbsp fire oil, and vinegar in a large bowl.
  2. Add chicken and marinate at least 30 minutes.
  3. In a wok or large frying pan heat vegitable oil and 3 tbsp fire oil.
  4. Add jalapino, garlic, ginger and orange zest, and saute for 2 minutes.
  5. Stir chicken in marinade and add all to the ingredients in the wok.
  6. Cook, stirring constantly, for 5 minutes.
  7. Set temperature to low and add orange juice, mixing thoroughly.
  8. Simmer for 5 minutes or until sauce has thickened to desired consistancy.
  9. Serve over rice.
  10. Note: rice, orange juice or slices, or cucumbers will cut the spice.
  11. DON'T drink something to try to cool your mouth!
  12. This is a VERY hot dish, but can be made less spicy by decreasing the fire oil, the amount of jalapino or ginger.

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