While it’s true that regular orange juice will work when making Mandarin Orange Chicken, that authentic, sweet-and-savory flavor won’t be quite the same as it would it you used true mandarins. For best results, use Pittman & Davis Mandarins (you can choose from our Honey Mandarins, Gold Nugget Mandarins, Sunburst Tangerines (which are a mandarin variety), or even a mandarin hybrid like our bestselling Golden Honeybells!
Regardless of which fresh mandarin variety you go with, you’ll get a thick, sweet-and-savory sauce with just the right amounts of spicy garlic, ginger and chili coating the chicken with a zesty, vibrant flavor that knocks takeout right out of the ballpark. Easy to prepare and ready in just half an hour, you’ll never want to bother with takeout again!
Ingredients:
- 2 Pittman & Davis Mandarins, juiced
- 1½ lbs. boneless skinless chicken breasts, diced into 2″ cubes
- ¾ c. cornstarch
- 2 tsp. fresh ginger, chopped fine*
- 1 Tbsp. garlic, minced
- 3-4 Tbsp. dark brown sugar
- 5½ Tbsp. soy sauce
- ½ Tbsp. oyster sauce
- 3-4 Tbsp. sesame oil
- 2 dried red chilis (optional)
- Sliced green onions and sesame seeds, for garnish
*½ tsp. ground ginger may be used in place of fresh ginger.
Directions:
- In a large bowl, toss chicken with cornstarch until well coated.
- In a medium-sized bowl, whisk together ginger, garlic, brown sugar, soy sauce, oyster sauce and juice until well combined. Set it aside.
- Heat oil in a wok or large pan on high over medium-high heat. Shake excess cornstarch from chicken and fry until crispy and golden (about 2-3 minutes) on all sides.
- Add sauce and dried chilis (if using) to pan. Stir until chicken is completely coated and sauce thickens. Reduce heat to medium low and simmer five minutes.
- Garnish with green onions and sesame seeds and serve with steamed rice.
