Top the chicken with green onions and sliced tangerine peels. 0 customers TANGERINE CHICKEN Leave a review to let us know what you think. In a large bowl toss your fried chicken in that delicious tangerine sauce coating all the chicken pieces. Fried chicken, pineapple, and mandarin oranges with tangerine sauce. Once the chicken is done remove from the oil and drain on paper towel. Ingredients Deselect All 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. Scatter onions in a roasting pan and place chicken on top. Stuff the cavity with the halved tangerine and rosemary sprigs. Brush skin lightly with olive oil and sprinkle with rosemary, salt and pepper. Once the chicken is breaded start frying them for about 5-7 minutes each side or until golden brown. Remove zest from 1 of the remaining tangerines and juice all 3. I don't use a thermometer to check my oil temperature I just sprinkle a little flour in the oil and if it sizzles its ready! In a large bowl salt your chicken tenderloins and coat in flour. Add the tangerine segments and stir to coat. In a medium skillet on high heat add 2 cups of vegetable oil and let it reach a high temperature. Add the green onions and the dried and fresh tangerine peels stir-fry until the green onions soften, about 1 minute. After you strain the sauce pour it back into the pot and add in 1/2 tablespoon of flour and let thicken on a high heat for about 2 minutes or until thick. Let the sauce sit while you fry your chicken. Once the sauce is cooked strain out the garlic and ginger tidbits. In a medium pot combine all of your tangerine sauce ingredients except for the flour and stir together and cook on a medium-high heat until smooth flavorful and thick.
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