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Chinese Tangerine Chicken

Ingredients
  Dry breadcrumbs 2 Tablespoon
  Grated tangerine rind/Orange rind 1 Teaspoon
  Orange juice 2 Tablespoon
  Ginger root 2 Tablespoon, grated
  Low sodium soy sauce 1 Tablespoon
  Honey 1 Tablespoon
  Dark sesame oil 1 Teaspoon
  Roasting chicken 6 Pound
  Ginger root pieces 8 , sliced
  Tangerines/Oranges 6 , halved crosswise
  All purpose flour 1 Tablespoon
  Low salt chicken broth 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Tangerine/Orange juice 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 450°.
Combine first 7 ingredients in a small bowl; stir well.
Set aside.
Remove giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
Spread breadcrumb mixture beneath skin on breast and drumsticks.
Place 8 ginger slices and 4 tangerine halves into cavity.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Arrange 8 tangerine halves, cut side up, around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Reduce oven temperature to 350°; bake an additional 1 hour and 30 minutes or until thermometer registers 180°.
Discard the skin.
Place chicken on a platter.
Set aside; keep warm.
Pour pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag.
Drain liquid into a saucepan, stopping before fat layer reaches the opening.
Discard fat.
Combine flour and broth in a small bowl; stir with a whisk.
Add to pan drippings.
Stir in sherry and 1/3 cup juice.
Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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