Calamansi Chicken

February 2, 2018

Let’s say that this is like a Filipino take on Chinese Orange Chicken. 😉 This dish is tangy/citrusy and sweet. Make sure you have enough rice! 😀

Do you proofread your draft posts before publishing them? I do, but I still discover too many mistakes – both the post itself and the recipe. Well, not all, but 90%. It is too disappointing and embarrassing. Most are typo errors and missed ingredients or instructions.

I’ve gone through all of my posts and checked every detail (phew!) and as far as I know, I have corrected the mistakes I found. I hope I did well – fingers crossed! (You may still find grammar mistakes – too bad!)

Now that I have checked each recipe I have shared (hoping that everything is correct now), it is time to share another recipe.

I am so madly in love with the Chinese orange chicken, so I thought I would also love Lalaine’s calamansi chicken.

And I was not disappointed.

This came more on the tangy side than sweet, but I absolutely loved every bite. You can do a taste test for the calamansi sauce and adjust according to your liking. This is my first time to use egg whites as coating and it was great to try something else. It worked for me so I am keeping the same coating in the below recipe. In case you have your favorite coating or you are doubtful, you are welcome to try something else.

This is so perfect to be paired with white rice. I added peanuts to add some crunch, but that is completely optional.

I am taking this with me at Fiesta Friday #209. Our co-hosts this week are Monika and Laurena. Thanks as well to Angie for keeping this party running.♥️

Calamansi Chicken

Ingredients:

For the chicken:

  • 400g chicken thighs, boneless and skinless (chicken breast can be used, too)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 2 egg whites
  • 1 tbsp cornstarch
  • Cooking oil, for frying the chicken

For the calamansi sauce:

  • 1/3 cup freshly squeezed calamansi juice
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp ginger, peeled and finely grated
  • ½ tsp red chili flakes

Cornstarch slurry:

  • 1 tbsp cornstarch
  • 1/4 cup water

To serve:

  • Cooked white rice
  • Sesame seeds, toasted
  • Spring onions, sliced
  • Peanuts, toasted and chopped (optional)

Instructions:

  1. In a bowl, add chicken pieces, soy sauce and rice vinegar. Mix to coat the chicken. Place in the fridge for 30 minutes.
  2. To prepare the chicken for frying, discard the marinade from the chicken. Mix egg whites and cornstarch in a bowl. Mix until frothy. Add the chicken pieces and mix until chicken pieces are well coated.
  3. In a thick pan over medium-high heat, add in cooking oil. Fry chicken until golden brown in color, about 5 minutes. Make sure not to overcrowd the pan. Remove from the oil and place in a strainer to drain excess oil.
  4. In another pan or skillet over medium heat, combine all ingredients for calamansi sauce. Heat until sugar is dissolved.
  5. In a small bowl, combine water and cornstarch. Add this mixture to the calamansi sauce and cook until desired thickness of the sauce is achieved, keeping in mind that the sauce will thicken more when the dish has cooled down.
  6. Add the cooked chicken to the sauce and mix to coat. Turn off the heat.
  7. Serve with cooked white rice and garnish with spring onions, toasted sesame seeds and toasted peanuts (if using).

Source recipe: Calamansi Chicken by Kawaling Pinoy

Notes:

  • For the coating, you can use your favorite coating if you are doubtful or if you haven’t tried this kind of coating. This worked for me.
  • Please do a taste test and adjust according to your preference. Each and every one of us has different taste buds. You don’t have to exactly follow the recipe – this is just a guide.

Thanks a bunch for spending your precious time!

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Fiesta Friday #210 

Meaty mains + #recipeoftheweek 12 – 18 Feb

 

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