Best 14 Tangerine Chicken Recipes

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**Tantalize Your Taste Buds with a Tangy Twist: Explore a World of Tangerine Chicken Delights**

Embark on a culinary adventure and discover the vibrant flavors of tangerine chicken, a dish that tantalizes the senses with its perfect balance of sweet, sour, and savory notes. This delectable dish, often associated with Chinese cuisine, has captured the hearts of food enthusiasts worldwide. Our curated collection of tangerine chicken recipes promises to delight your palate with a symphony of zesty flavors.

Indulge in the classic Tangerine Chicken recipe, a timeless dish that showcases the harmonious blend of sweet tangerine and savory soy sauce. Craving a crispy twist? Try the Air Fryer Tangerine Chicken recipe, where tender chicken coated in a tangy tangerine glaze meets the golden-brown perfection of an air fryer.

For a low-carb alternative, the Keto Tangerine Chicken recipe offers a guilt-free indulgence, featuring juicy chicken smothered in a luscious tangerine sauce. Experience a fusion of flavors with the Tangerine Chicken Stir-Fry, where tender chicken and crisp veggies dance in a vibrant tangerine-infused sauce.

And for a quick and easy weeknight meal, the 15-Minute Tangerine Chicken recipe delivers a burst of flavor in just minutes. Each recipe caters to different preferences and dietary needs, ensuring that everyone can savor the delightful taste of tangerine chicken.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more. Let's dive into these tantalizing tangerine chicken recipes and elevate your dining experience to new heights!

Let's cook with our recipes!

CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE



Chicken with Tangerine, Honey, and Chipotle Glaze image

Provided by Ted Reader

Categories     Chicken     Citrus     Poultry     Backyard BBQ     Dinner     Summer     Grill/Barbecue     Honey     Tangerine     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
Chicken
1 cup fresh tangerine juice or orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Nonstick vegetable oil spray

Steps:

  • For glaze:
  • Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
  • For chicken:
  • Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
  • *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS



Tangerine-Maple Glazed Chicken Thighs and Drumsticks image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish

Steps:

  • Heat the grill to medium-high.
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
  • Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
  • Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

TANGERINE CHICKEN



Tangerine Chicken image

From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.

Provided by Tinat51796

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

  • Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
  • Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
  • Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
  • Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/2 cup fresh tangerine or orange juice
1/3 cup soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2 cups fresh broccoli florets
4 oz whole fresh mushrooms, cut into quarters
1 can (8 oz) sliced water chestnuts, drained
2 tablespoons water
1/4 cup finely chopped fresh cilantro

Steps:

  • In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 6 g, TransFat 0 g

TANGERINE CHICKEN TAGINE



Tangerine Chicken Tagine image

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
1 roasting chicken (5 to 6 pounds), patted dry
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 large tangerines, peeled and sliced
1 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup chicken broth

Steps:

  • Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

Nutrition Facts : Calories 503 calories, Fat 24g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 232mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN THIGHS IN ASIAN TANGERINE MARINADE



Chicken Thighs in Asian Tangerine Marinade image

This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.

Provided by Outta Here

Categories     Asian

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
2 tangerines
1/4 cup dry sherry
1/4 cup soy sauce
1/2 teaspoon sesame oil
1/4 cup oyster sauce
2 tablespoons hoisin sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five spice powder
1/2 tablespoon black sesame seed

Steps:

  • Grate zest from tangerines, and squeeze juice into a bowl with zest.
  • Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
  • Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
  • Preheat oven to 325°F.
  • Coat an oblong baking dish with non-stick cooking spray.
  • Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
  • Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
  • Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
  • Place thighs on plates and spoon sauce over them.

CHINESE TANGERINE CHICKEN



Chinese Tangerine Chicken image

Make and share this Chinese Tangerine Chicken recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cubed
1 teaspoon peanut oil
1 tangerine peel, chopped
1 tablespoon chopped gingerroot
2 dried red chilies
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 pinch sugar

Steps:

  • Brown chicken in oil until no longer pink.
  • Stir in the tangerine peel, ginger root and dried chiles.
  • Fry for a mintue.
  • Then add soy sauce and vinegar and sugar.
  • Simmer for 15 minutes.
  • Before serving discard chiles.

ASIAN TANGERINE CHICKEN THIGHS



Asian Tangerine Chicken Thighs image

A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.

Provided by Mikekey *

Categories     Chicken

Time 3h15m

Number Of Ingredients 11

3 lb chicken thighs (bone-in, skin on), 8 thighs
2 tangerines
1/4 c dry sherry
1/4 c soy sauce, low sodium
1/2 tsp sesame oil
1/4 c oyster sauce
2 Tbsp hoisin sauce
1/2 tsp red pepper flakes
1/2 tsp ground ginger powder
1/2 tsp chinese five spice powder
1/2 Tbsp sesame seeds

Steps:

  • 1. Grate zest from tangerines, and squeeze juice into bowl with zest
  • 2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
  • 3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
  • 4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
  • 5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
  • 6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
  • 7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
  • 8. Place thighs on plates and spoon some baking juices on them.

LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH



Larry's Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze with Tangerine-Pomegranate Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 28

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/4 teaspoon cayenne
3 tablespoons coarsely chopped fresh cilantro
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
32 bamboo skewers, soaked in water for 2 hours
Finely chopped fresh chives
16 flour tortillas
2 tablespoons olive oil
2 shallots, finely diced
Pinch cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
Lemon juice, to taste
Honey, to taste
1 tablespoon olive oil
Salt and freshly ground pepper
6 tangerines, segmented
Seeds from 1 pomegranate
1/2 small red onion, finely diced
2 tablespoons lime juice
1 teaspoon honey

Steps:

  • For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.
  • For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.
  • For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

I love tangerines and their tart taste! I found this recipe in Good Housekeeping, and with the chicken, rice and vegetables in it, it's a meal-in-one.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 tangerines
1/4 cup dry sherry
1 tablespoon grated peeled fresh ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
1 cup quick-cooking brown rice (10-minute type)
4 teaspoons vegetable oil
12 ounces broccoli florets
2 medium carrots, thinly sliced diagonally
3 green onions, cut into 1-inch pieces
1/3 cup water

Steps:

  • From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
  • In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
  • Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
  • To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
  • To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
  • Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
  • To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

TANGERINE CHICKEN UNDER A BRICK



Tangerine Chicken Under a Brick image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 cups good-quality store-bought tangerine juice
1 cup fresh lemon juice (from about 3 large lemons)
1 cup canola oil
2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
6 sprigs fresh thyme
4 large cloves garlic, lightly smashed
2 whole chickens (3 to 4 pounds each)
Kosher salt and freshly ground black pepper
4 tangerines, halved crosswise, any visible seeds removed and discarded
6 small sprigs fresh mint

Steps:

  • Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine.
  • Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours.
  • Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts.
  • Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more.
  • While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
  • To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately.

FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE



Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 21

2 tablespoon olive oil
2 shallots, finely diced
Pinch of cascabel powder
1/2 cup red wine vinegar
1 cup red wine
1 cup tangerine juice
1 teaspoon sugar
Lemon juice to taste
Honey to taste
1 tablespoon olive oil
Salt and freshly ground pepper
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/2 teaspoon cayenne
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
16 bamboo skewers, soaked in water for 2 hours

Steps:

  • Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.

Nutrition Facts : Calories 416 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 284 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 29 grams, Sugar 7 grams

TANGERINE & HONEY GLAZED CHICKEN



Tangerine & Honey Glazed Chicken image

This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

Provided by spicytunaroll

Categories     Chicken

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 5

3 tangerines or 3 oranges
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, crushed
3 lbs chicken, cut into 8 serving pieces

Steps:

  • Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
  • Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
  • Drain marinade into saucepan; boil 3 minutes or until reduced by half.
  • Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.

TANGERINE -GARLIC GRILLED THAI CHICKEN



TANGERINE -GARLIC GRILLED THAI CHICKEN image

Categories     Pasta     Poultry     Grill/Barbecue

Yield 6 servings.

Number Of Ingredients 36

Roasted Garlic Basting Paste:
2 heads garlic
2 teaspoons citrus-flavored olive oil
1 tablespoon unsalted butter
1/2 teaspoon smoked paprika
Marinade:
4 cloves garlic, crushed
4 serrano chiles, seeded and minced
2 green onions, minced
2 teaspoons tangerine zest, plus 1/4 cup juice
1 teaspoons lime zest, plus 2 tablespoons juice
2 teaspoons freshly grated ginger
1/2 teaspoon ground white pepper
1/4 cup Asian fish sauce
1/4 cup Asian hoisen sauce
1/4 cup red wine vinegar
1/4 cup fig balsamic vinegar (or regular balsamic vinegar)
4 tablespoons sesame oil
2 tablespoons soy sauce
1/4 cup orange marmalade
1-1/2 plump roasting chickens (cut in half lengthwise through the breatbone for a total of three half chickens)
Noodles:
sauce:
2 tablespoons toasted sesame oil
1 garlic glove, smashed
1 teaspoon freshly grated ginger
1 tablespoons brown sugar
2 tablespoons smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/4 cup water
1 pound cooked Chinese egg noodles
2 green onions, sliced thin
1/4 cup toasted & chopped peanuts
2 teaspoons black sesame seeds
(optional for garnish)

Steps:

  • Heat oven to 325 f. Heat grill to medium heat. Prepare garlic for roasting by peeling off the dry outer skin to expose individual cloves. Place in an oven-proof dish and roast for 1 hour until the cloves are soft. Squeese cloves from garlic head and mix with olive oil, butter and paprika, set aside. In a large bowl, mix together all marinade ingredients. Rinse chicken and with your fingers, carefully separate the skin from the chicken making a pocket. Place chicken (skin side up)in a roasting pan and spoon the marinade under the skin. Spoon the remaining marinade over the top of the ckicken. Increase oven temperature to 375 f. Bake the chicken for 30 minutes, remove from oven and finish off on the grill (6-7 minutes per side) until chicken has cooked through and the skin is crispy. While chicken is grilling, frequently baste chicken with garlic basting paste. Before serving, cut each chicken half in two pieces. To make the sesame noodles, mix together sesame oil, garlic, ginger, brown sugar, peanut butter, vinegar, soy sauce, and water. Blend until incorporated and pour over noodles. Mix well and chill for a minimum of one hour, tossing occasionally. Before serving, sprinkle with green onions, peanuts and sesame seeds.

Tips:

  • Use fresh tangerines. Fresh tangerines will give your dish the best flavor. If you can't find fresh tangerines, you can use canned tangerines, but be sure to drain them well before using.
  • Use a good quality soy sauce. Soy sauce is a key ingredient in this dish, so be sure to use a good quality soy sauce. Look for a soy sauce that is made with all-natural ingredients and has a deep, rich flavor.
  • Don't overcook the chicken. Chicken is a delicate meat, so it's important to not overcook it. Cook the chicken until it is just cooked through, or it will become tough and dry.
  • Serve the tangerine chicken immediately. This dish is best served immediately after it is cooked. The chicken will become tough and the sauce will thicken if it is allowed to sit for too long.

Conclusion:

Tangerine chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.

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