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Calamansi Chicken cooked in a pan
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5 from 1 vote

Calamansi Chicken

Enjoy a classic Chinese restaurant favorite with a Pinoy twist! This calamansi chicken with juicy chicken in a sweet and tangy sauce is sure to be a dinner hit! Perfect with steamed rice!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 337kcal

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 egg whites
  • 1 tablespoon cornstarch
  • canola oil
  • sesame seeds, toasted
  • green onions, chopped

For the Calamansi Sauce

  • ½ cup calamansi juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • ¼ cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 thumb-size ginger, peeled and finely grated
  • ½ teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • ¼ cup water

Instructions

  • In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
  • In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
  • In a thick-bottomed, deep pan over 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.
  • With a slotted spoon, remove from heat and drain on a wire rack.
  • In a pan, heat about 1 tablespoon oil. Add garlic and ginger and cook until softened.
  • In a bowl, combine calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
  • Add the sauce mixture to the pan and cook, stirring regularly, until sugar is dissolved.
  • In a bowl, combine 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 hot.

Notes

  • 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.

Nutrition

Calories: 337kcal | Carbohydrates: 21g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1172mg | Potassium: 545mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg