Szechwan Spicy Tangerine Chicken Recipes

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SZECHWAN SPICY TANGERINE CHICKEN



Szechwan Spicy Tangerine Chicken image

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.

Provided by PBShakes

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken breasts, sliced thin
1 teaspoon cornstarch
2/3 cup chopped onion
4 green onions, cut into 1-inch lengths
5 dried chilies, minced
2 teaspoons szechwan pepper, roasted and ground
2 teaspoons minced fresh ginger
2 tablespoons fresh tangerine juice
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce
3/4 teaspoon sugar
3/4 teaspoon szechwan chili paste with garlic
2 cups vegetable oil
2 tablespoons tangerine peel, cut into strips
1 teaspoon vinegar
1 teaspoon sesame oil

Steps:

  • Combine chicken and cornstarch. Set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 1202.5, Fat 112.6, SaturatedFat 14.9, Cholesterol 98.9, Sodium 682.3, Carbohydrate 8.6, Fiber 1.4, Sugar 3.9, Protein 41.1

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

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.

SPICY SZECHWAN CHICKEN



Spicy Szechwan Chicken image

This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time.

Provided by teresas

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 frying chickens, cut into pieces
3 tablespoons chinese rice wine (or dry sherry)
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1 tablespoon Asian chili sauce
2 tablespoons sugar
1 tablespoon garlic, finely minced
1 tablespoon ginger, very finely minced
2 green onions, minced
1/4 cup fresh cilantro stem, chopped

Steps:

  • Rinse the chicken pieces, pat dry, and place in a bowl.
  • Combine the marinade ingredients and mix well.
  • Add the marinade to the chicken and coat the pieces evenly.
  • Cover and refrigerate for at least 30 minutes or up to 8 hours.
  • To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
  • Cover the grill and regulate the heat so that it remains at a medium temperature.
  • Grill the chicken for about 12 minutes on each side.
  • The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
  • As the chicken cooks, brush on the remaining marinade.
  • To roast: Preheat the oven to 425°.
  • Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
  • During roasting, brush with the marinades.

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