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Szechwan Spicy Tangerine Chicken recipe

A rich, spicy and complex Szechwan-style(or Sichuan) dish served over a bed of fresh Chinese noodles,cellophane noodles or a thin egg noodle such as vermicelli.

Recipe: Szechwan Spicy TangerineChicken

1 1/2 pounds boneless, skinless chickenbreasts, cubed or sliced thin1 teaspoon cornstarch2/3 cup chopped onion4 green onions, cut into 1-inch lengths5 dried chili peppers, minced2 teaspoons Szechwan peppercorns, roastedand ground*2 teaspoons minced fresh ginger2 tablespoons fresh tangerine juice ororange juice2 tablespoons dark soy sauce1 tablespoon hoisin sauce*3/4 teaspoon granulated sugar3/4 teaspoon Szechwan chili paste withgarlic*2 cups vegetable oil2 tablespoons tangerine peel or orangepeel cut into strips1 teaspoon vinegar1 teaspoon sesame oil*

  • Combine chicken and cornstarch. Set aside.
  • Combine onions in small bowl.. Combinechili peppers, peppercorns and ginger in another bowl. Combinejuice, soy sauce, hoisin, sugar and chili paste and mix well.Set all 3 bowls aside.
  • Heat oil in wok to 225°F (105°C).Add chicken and cook until it loses pink color. Remove chickenand drain. Pour out all but 1 tablespoon of oil.
  • Heat oil until very hot. Add chili peppermixture and stir-fry 15 seconds. Add peel. Add combined onionsand stir-fry 20 seconds. Mix in chicken. Add juice mixture andstir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mixin sesame oil and serve.

    *Available in Asian Specialty Markets.

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  • Comments

    1 Comment


    Great recipe. I followed the recipe exactly except for the peppercorns because I couldn t find them and added a squirt of sriacha sauce. It s amazing how the tangerine really can be tasted in the beef after only 30 minutes marinating. I will definitely prepare this again soon! I didn t think that the prep was all that involved.

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