Mandarin Chicken

blog_mandarin chicken

This is similar to sweet and sour chicken, but this one is sweeter and that’s what I love about this Mandarin Chicken. For me, it is way better than the Chinese foods you can buy from the fast-food chains located at the malls.

On my birthday last year, I wanted to have a “theme” on my main dish. Thus, I chose Chinese foods. I included this (of course!), together with Sweet and Sour Fish Fillet and Kung Pao Chicken. Sad to say, the Kung Pao Chicken did not turn out very well. 😦 But that’s okay. I’ll be giving it another try some other time. 🙂

This recipe is from Recipe TV.


Mandarin Chicken


  • 500g chicken breasts fillet, sliced into strips
  • salt and ground black pepper
  • cooking oil for deep frying

For the batter:

  • 2/3 cup cornstarch
  • 1/2 cup all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/4 tsp ground black pepper
  • ½ cup
  • cold water

For the sauce:

  • ¼ cup banana catsup
  • ¼ cup vinegar
  • ½ cup + 2 tbsp sugar
  • 1 ½ tsp salt
  • 1 cup water
  • 2 tbsp cornstarch, dissolved in 3 tbsp water

For the topping:

  • chopped spring onions
  • toasted sesame seeds


  1. Season chicken strips with salt and pepper. Set aside.
  2. Prepare a deep pot in a medium-high heat. Add oil.
  3. Combine all batter ingredients. Mix well to achieve a smooth, thick mixture.
  4. Dip chicken pieces into batter. Deep fry in hot oil until it turns golden brown. Drain in paper towels. Set aside.
  5. In a saucepan, combine sauce ingredients except the last ingredient (cornstarch-water mixture). Let it boil. Add the cornstarch-water mixture and continue to cook until mixture thickens.
  6. Mix the sauce with the cooked chicken just before serving. Sprinkle with spring onions and sesame seeds. Enjoy right away! 😉

Source recipe: Mandarin Chicken by Recipe TV


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