🍽️ How to Make Chengpi Chicken (陈皮鸡)
August 06, 2025
Disclaimer: This article was generated or edited with the assistance of artificial intelligence. Please use the information as a reference and verify important details independently.
Chengpi Chicken features tender chicken pieces infused with the aromatic zest of dried tangerine peel. This classic dish is celebrated for its citrus fragrance, savory sauce, and balanced sweetness, making it a standout in Sichuan and Cantonese cuisine. Its refreshing flavor profile is perfect for sharing at family meals.
Well, let's first get a basic understanding of how to make this delicious dish through this AI tutorial.
The tutorials provided by AI can only be used as references. In the actual practice process, remember to proceed according to the actual situation.
🧆 Ingredients
- 300g boneless chicken breast or thigh
- 1 tablespoon dried tangerine peel (soaked and shredded)
- 2 tablespoons cornstarch
- 1 egg (beaten)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt to taste
- Green onions (for garnish)
🍳 Steps
-
Selecting and Preparing the Chicken: Cut boneless chicken breast or thigh into bite-sized pieces for even cooking. Marinate with soy sauce, rice wine, and a pinch of salt for at least 10 minutes to enhance flavor and tenderness.
-
Coating and Frying the Chicken: Dip marinated chicken pieces in beaten egg, then coat thoroughly with cornstarch. For extra crispiness, double-coat by dipping again in egg and cornstarch. Heat vegetable oil in a pan over medium-high heat. Fry chicken in batches until golden and crispy, turning occasionally for even browning. Remove and drain excess oil on paper towels.
- Use thigh meat for juicier texture.
- Double-fry chicken for extra crunch: let rest for 2 minutes, then fry again for 1–2 minutes.
-
Making the Sauce and Handling Tangerine Peel: Sauté minced ginger, garlic, and shredded tangerine peel in a clean pan until fragrant. Add sugar, vinegar, soy sauce, and sesame oil. Stir and simmer until the sauce thickens and becomes glossy.
- Soak tangerine peel until soft for best aroma and texture.
- Adjust sugar and vinegar for your preferred balance of sweetness and tang.
-
Combining and Ingredient Handling Tips: Add fried chicken to the sauce and toss quickly over medium heat until evenly coated.
- Work quickly to keep chicken crispy.
- Serve immediately for optimal flavor.
-
Finishing: Garnish with chopped green onions. Serve hot as a main dish or appetizer.
💡 Tips
- Soak tangerine peel until soft for best aroma.
- Use thigh meat for juicier texture.
- Adjust sugar and vinegar for preferred sweetness and tang.
- Serve immediately for optimal flavor.
🗺️ Where to Try Chengpi Chicken
After reading this tutorial, do you feel that making it at home is complicated and time-consuming?
Wondering where in Tulsa you can easily enjoy authentic Chengpi Chicken?
Just click
