![]() Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.Ĥ. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Generously season the chicken inside and out with salt and pepper. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.ģ. Cut the remaining tangerines into wedges with their peels intact, and set aside. Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl reserve the spent peels. 1 teaspoon ground cayenne or other hot red ground chileĢ. ![]() 1 1/2 teaspoons rice vinegar or distilled white vinegar. ![]() You don’t have to eat the tangerines in the pan, but, if you do, with a bite of chicken slicked with glaze, you’ll taste the surprising pleasure of bitterness balanced with the simple joys of salty, sweet and sour. As much as I love Chinese dried tangerine peels, their ocher fragments curved like petals but stiff as bark, I wanted the juiciness of fresh fruit in this preparation. The skin ends up deeply browned and the meat silky, reminiscent of the Cantonese soy sauce chicken I was raised on. The path to formulating a meal is less a straight highway than it is a twisty road. Like many American Chinese dishes - really, most dishes - a recipe is born of overlapping influences, even if it has a distinct origin story. “The concept of using citrus as an aromatic is actually a traditional principle in Chinese cooking,” said Andrea Cherng, chief brand officer for the company. They were inspired by many things, including the local flavors, as well as a Sichuan beef stir-fry with dried tangerine peels, a Taiwanese fried chicken dish and the sweet-and-sour flavors from the Jiangsu region of China. Although there are no orange pieces among the little boulders of saucy fried chicken, the popular American Chinese dish took inspiration from Chinese dishes that use the fruit itself.Īlmost 35 years ago, chef Andy Kao created the dish, along with Andrew Cherng, co-founder and chair of the company, for the first Hawaii location of Panda Express. The obvious example: orange chicken from Panda Express (and now, most Chinese takeout restaurants). Using the entire orange is a smart move for desserts, as you can candy it whole or blend it into cake batter, but it also tastes great in savory dishes. When it’s simmered to tenderness, it soaks up the cooking liquid’s flavor while keeping its acerbic razor edge - just enough to slice through the fruit’s straightforward sweet-tartness and highlight the hint of flower blossoms. Usually, the peel is destined for the trash, but it has the potential to be delicious. In its raw state, the white pith is painfully bitter, but that bitterness is what makes eating the whole orange worthwhile. The floral zest and juicy segments are easy to love, but the pith in between, not so much. Peeling an orange releases a spritz of natural oils that coats fingers with a citrus perfume, teasing at the fruit inside.
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