Calamansi Chicken
Enjoy a classic Chinese restaurant favorite with a Pinoy twist! This calamansi chicken with juicy chicken in a sweet and tangy sauce is sure to be a dinner hit! Perfect with steamed rice!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 2 egg whites
- 1 tablespoon cornstarch
- canola oil
- sesame seeds, toasted
- green onions, chopped
- 1/2 cup calamansi juice
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1/4 cup brown sugar
- 2 cloves garlic, peeled and finely minced
- 1 thumb-size ginger, peeled and finely grated
- 1/2 teaspoon red chili flakes
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
- 2
In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
- 3
In a thick-bottomed, deep pan over medium heat, heat oil. Add chicken pieces and stir to prevent them from lumping together. Deep-fry for about 5 to 6 minutes or until golden.
- 4
With a slotted spoon, remove from heat and drain on a wire rack.
- 5
In a pan, heat about 1 tablespoon oil. Add garlic and ginger and cook until softened.
- 6
In a bowl, combine calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
- 7
Add the sauce mixture to the pan and cook, stirring regularly, until sugar is dissolved.
- 8
In a bowl, combine cornstarch and water and stir until smooth. Slowly add to calamansi sauce, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until thickened.
- 9
Add fried chicken pieces and toss to coat with the sauce fully.
- 10
Place on a serving platter and garnish with sesame seeds and green onions. Serve hot.