Spicy Sichuan Mandarin Orange Glazed Chicken

Welcome to my culinary blog where we explore the rich and diverse world of global cuisine. Today, I am excited to share with you a dish that combines the vibrant flavors of Sichuan and the refreshing citrus notes of mandarin oranges: Spicy Sichuan Mandarin Orange Glazed Chicken. This dish is not only a feast for the taste buds but also a visual delight. Let’s dive into the recipe and cooking process.

Ingredients

4 boneless, skinless chicken thighs (about 800g)
3 tablespoons Sichuan peppercorns
1 tablespoon dried red chili flakes
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
2 mandarin oranges
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 cup vegetable oil (for frying)
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 cup water
1/2 cup orange juice (from fresh mandarins)
1/2 cup orange zest
Fresh cilantro for garnish

Instructions

Prepare the chicken: Start by cutting the chicken thighs into bite-sized pieces. In a bowl, mix together the Sichuan peppercorns, dried red chili flakes, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper. Add the chicken pieces to this marinade and let them sit in the refrigerator for at least 30 minutes or overnight for best results.
Prepare the mandarin oranges: Wash the mandarins thoroughly and remove the peel. Segment the mandarins by carefully cutting along the membranes to release the segments. Reserve the juice and zest from the mandarins for later use.
Coat the chicken: In a small bowl, mix together the cornstarch and baking soda. Toss the marinated chicken pieces in this mixture to coat evenly. Shake off any excess coating.
Cook the chicken: Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches about 170°C. Fry the chicken pieces in batches for about 6-8 minutes, turning occasionally, until golden brown and crispy. Remove the fried chicken from the oil and drain on paper towels.
Make the glaze: In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant. Stir in the reserved mandarin orange juice, zest, and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes to thicken slightly.
Combine the chicken and glaze: Once the glaze has thickened, add the fried chicken pieces back into the pan. Toss everything together gently to coat the chicken evenly with the glaze. Cook for an additional 2-3 minutes to ensure the chicken is well-coated and heated through.
Serve: Garnish the dish with fresh cilantro and serve hot. Pair it with steamed rice or noodles for a complete meal. Enjoy the explosion of flavors as the spicy Sichuan peppercorns and dried chili flakes complement the sweet and tangy mandarin orange glaze.

Tips and Variations

If you prefer a milder version of this dish, you can reduce the amount of Sichuan peppercorns and dried chili flakes. For added texture, consider adding some chopped peanuts or cashews to the glaze. You can also experiment with different citrus fruits like tangerines or kumquats for a unique twist.

Nutritional Information

This dish is rich in protein and vitamins due to the chicken and mandarin oranges. However, please note that the high-fat content from the frying process should be consumed in moderation. Always consult a nutritionist for personalized dietary advice.

Conclusion

Spicy Sichuan Mandarin Orange Glazed Chicken is a perfect blend of heat and sweetness, offering a delightful contrast of flavors. It’s an excellent choice for those who enjoy bold and adventurous dishes. I hope you enjoy making and tasting this dish as much as I did. Stay tuned for more exciting recipes on my blog!