Chicken Tangerine Recipe
Ingredients
| Egg white | 1 | |
| Dry sherry | 3 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Boneless chicken | 1 Pound, skinned | |
| 1/2 cup thinly sliced green onion | ||
| Minced ginger | 2 Tablespoon | |
| Garlic | 2 Tablespoon, minced | |
| 1 tbl tangerine zest | ||
| Pepper flakes | 1 Teaspoon | |
| 1/2 cup + 2 tbl chicken stock | ||
| Tamari soy sauce | 2 Tablespoon | |
| Rice wine vinegar | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Oil | 1/3 Cup (16 tbs) | |
Directions
1. In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.
2. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining cornstarch and chicken stock and set aside.
3. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy.
2. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining cornstarch and chicken stock and set aside.
3. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy.
Chef
