I happened to come across a tangelo someone gave me, just one. I’ve never eaten one before and I didn’t know what to do with it. Since it looked like an orange and it seemed like it was from the same type of citrus family, I thought if this would make a good variation of an orange chicken style recipe. So I altered the recipe instead of using concentrate, I used as much of the tangelo as I could to make this dish, completely winging it and guess what? It came out pretty good. So good, I didn’t have any left overs because my husband ate the whole thing. So now I’m sharing my variation with the world since this is really just another take on orange chicken.
1 large Tangelo
1 lb chicken, cubed
1 onion, cubed
1-2 C whole wheat flour
¼ – ½ C Vegetable Oil
1 tsp minced garlic
2 tsp lemon juice
1 tsp garlic powder
½ tsp kosher salt
1 ½ T Shoyu
1 T rice vinegar
½ tsp Sake
1 tsp Agave
3 T Splenda Granulated Sugar
¼ C water
1 T cornstarch + 1 T water
¼ C green onions, diced (for garnish)
Ground black pepper
Crushed Chili Peppers (optional)
To make the sauce- Cut your tangelo in half and separate the meat from the peel, set the peel aside in a separate bowl for later. Juice the meat of the tangelo in a juicer or place in a food processor until ‘mush’ then using a strainer, strain into a sauce pan making sure to keep out as much as the pulp as possible.
Set the pan to med-high and add in ¼ C water, rice vinegar, shoyu, sake, agave & sugar. Reduce the pan to a simmer and let cook, stirring occasionally.
In a large bowl, combine cubed chicken, lemon juice, garlic powder, kosher salt, and a dash of pepper, mix well to coat chicken. Cover and set in fridge for 30 minutes.
Return to the sauce pan after 5minutes on low heat, add in your tangelo zest and let simmer for 3-5 minutes add in your cornstarch and stir well, let cook for about 1-2 minutes to create light syrup, set aside to let cool.
In a wok or a large sauté pan, heat oil with 1 tsp minced garlic over medium heat. Take out your chicken and pour the flour over to toss to coat all the pieces. When the oil is heated, put the chicken in, one piece at a time so the pieces don’t clump together. Cook chicken until lightly golden brown.
Remove from heat and drain excess oil from the chicken. Return to med-heat and pour your sauce over the chicken and toss to coat evenly. Throw in your onion wedges and season with ground black pepper (and chili pepper flakes if wanted) and cook until the onions are slightly opaque. Garnish with green onions and serve over hot rice.