Calamansi Chicken
Calamansi Chicken
While this isn’t technically authentic Filipino cuisine, that doesn’t mean that it’s not going to be anything short of deliciousness. This chicken is very much inspired by Chinese/American takeout sweet and sour chicken, orange chicken, and lemon chicken. The calamansi juice has become the main flavor component to the sauce, giving the chicken it’s Filipino twist.Calamansi are indigenous to the Philippines exclusively, hence why you’ve probably never have heard of or seen one. They look like a large lime with the interior flesh of an orange. They lack any type of sourness; almost similar to a pineapple in taste. You can find frozen canned calamansi juice at Asian markets or powdered extracts online.
Servings: 2
Ingredients
- 1 lb boneless skinless chicken thighs cut into 2” pieces
- 1/4 cup soy sauce
- 2 tbsp cooking wine
- 2 egg whites
- 1 tbsp cornstarch
- vegetable oil for frying
Calamansi Sauce
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1/2 tsp crushed red pepper
- 1 tbsp cornstarch
- 1/4 cup water
Garnish
- sesame seeds
Instructions
- Marinate the chicken in the soy sauce and cooking wine for 30 minutes. Drain the excess marinade.
- Mix together the egg whites and cornstarch.
- Mix together the chicken with the egg white/cornstarch mixture.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add in the chicken in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown and crispy.
- Drain the grease from the chicken on a wire rack.
- Mux together the sauce ingredients.
- Bring the sauce to a boil over medium heat and simmer for 15 minutes until reduced.
- Whisk in the cornstarch slurry to the calamansi sauce. Simmer for a minute until thickened.
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