Calamansi Chicken

Calamansi Chicken is a tasty take on a popular Chinese takeout. Crisp chicken pieces are drenched in a sweet and tangy citrus sauce for a delicious dish that's sure to be a family favorite.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch cubes
2 tbsp light soy sauce
1 tbsp Chinese cooking wine
2 egg whites
1 tbsp cornstarch
0 canola oil
0 sesame seeds, toasted
0 green onions, chopped
0.5 cup calamansi juice
1 tsp sesame oil
0.25 cup brown sugar
2 clove garlic, peeled and finely minced
1 thumb-size ginger, peeled and finely grated
0.5 tsp red chili flakes

Instructions

Mix chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
Mix egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
In a thick-bottomed, deep pan on 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.
Use a slotted spoon, remove from heat and drain on a wire rack.
Drop in the garlic, ginger and sauté just until they soften.
Mix calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
Add sauce mixture to the pan and cook, stirring them around, until sugar is dissolved.
Mix 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.
Add fried chicken pieces and toss to coat with the sauce fully.
Place on a serving platter and garnish with sesame seeds and green onions. Serve while hot.
Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor.
Cut the chicken in uniform sizes to ensure even cooking.
Throw any remaining marinade away that has been in contact with the raw chicken for food safety reasons.