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Szechwan Spicy Tangerine Chicken

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“This time of year our tangerine tree is BOOMING! So I am always looking for creative ways to use them. This on is tasty! *You can substitute oranges if you don't have tangerines coming out your ears like we do.”

Ingredients Nutrition


  1. Combine chicken and cornstarch. Set aside.
  2. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
  3. Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
  4. Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

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