{Versions & Verdicts} Angie’s Tangerine Sesame Chicken

Like many other cooks and food bloggers, my cooking and baking bucket list is never ending. πŸ˜€

The recipes I want to try were once in a printed paper and kept in one file/folder. I was close to being an organized cook – my files were categorized according to desserts, main dishes, snacks, etc. When I started blogging and started to explore more about food, I started bookmarking using the web browser and iPad. I also have list on my mobile, planner and post-its. But all the lists I have don’t end there – I have also a mental list. Imagine LOTS of recipes bubbling up in your head. You don’t know what to cross off first. Even if you made some of them, you’ll just end up adding more. Relate? πŸ˜€

thenotsocreativecook-TangerineSesameChickenSince I saw Angie’s Tangerine Sesame Dippin’ Chicken, I knew that I had to make it sooner than later. But you know what happens when some of your ingredients want to end their lives – they get in the way, resulting to the delay of making Angie’s delicious dish. 😦

But as they say – everything happens for a reason. And for this delay, I think it has something to do with Chinese New Year. Being a Muslim, of course, we don’t celebrate this holiday or do anything during this day… not anymore. My Mum used to do something like giving cash in a red envelope with Chinese writings on it. My Mum used to asked ‘What year are we in now? Year of the Horse? What’s with Year of the Horse?’ and things of that sort. It happened many times when she was still alive; I cannot remember when was the last time she did that.

Though I don’t celebrate the Chinese New Year, it doesn’t mean that I cannot bring this super delicious dish here at the party. Besides, it’s something Chinese, isn’t it? When I come to a Chinese restaurant/fastfood, I mostly get Orange Chicken or Sweet and Sour Chicken. ❀

thenotsocreativecook-TangerineSesameChicken2In my version, I used all tangerine. In the sauce, I chose water over chicken stock. I also garnished mine with additional tangerine zest when I served it and that made that dish more tangy just the way I loved it. Of course, spring onions. Uh, I don’t know why the color of my version is lighter than Angie’s. The tangerines I used, maybe? 😐 What do you think?

Verdict: I am guilty of squeezing of about eight tangerines and finished all the ones I needed for my fresh juice and supposed to be snack. I am guilty of eating countless chicken bites before I’ve taken the photos. Lastly, I am so much guilty of eating more than a cup of rice. πŸ˜€ I just can’t help myself, dear juries – this is just so delicious!!

Click here to get Angie’s recipe. You can find more delicious recipes and drool-worthy photos at The Novice Gardener. πŸ˜‰

I hope you drool and enjoy. πŸ˜› Happy partying and happy weekend.

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I am sharing these with my friends at Fiesta Friday, hosted by Angie,

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86 thoughts on “{Versions & Verdicts} Angie’s Tangerine Sesame Chicken

  1. Oh my…delicious! I always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on tonight at 7. Lou Lou Girls

    1. Hello, Ann. Thank you so much. I am really happy that your liked the recipe. I hope you are having a good time. Thanks for stopping by. πŸ™‚

  2. From Angie’s cooking list… to yours…to mine! My husband and I would both absolutely love this- my coffee suddenly tastes … bad. haha! I have to be very careful what time of day I allow myself to look at pictures like this! I’ll definitely be thinking about this alllllllll week now! Thanks for the post Jhuls!

  3. Hi Jhuls my friend! I absolutely relate to everything you say here about your ever-growing list of items to try! I also feel overwhelmed sometimes thinking of how much I need to do! But it is also something that keeps me going and keeps stress out of my regular work.! This chicken looks wonderful and i can only imagine how wonderful it must taste! Hugs to you! XOXO!

    1. You are right about keeping your mind busy with the growing lists than to think of the ‘real problems’ we have. This chicken has a tangy taste that I really love. I am sure I will be making this again. Thank you so much, Indu. Hugs back!! Enjoy your week. ❀

      1. If I find them online I sometimes print them out. I have hundreds of recipe books and sometimes I write lists of recipes I want to try from specific books. The rest I try to remember but to be honest I’m sure I must have forgotten about so many great things I want to try. Recently I got a notebook to try and organise my thoughts for the blog a bit more. Will be trying to bookmark things and I really need to get on pinterest too, I think.

  4. ‘you can’t help it when some ingredients want to end their lives’ Rofl πŸ˜€πŸ˜πŸ˜ƒπŸ˜‚ I couldn’t stop laughing but I couldn’t help agreeing either. Your version of Tangerine chicken looks equally good. Thats on my to do list too. But right now my heart is set on your Mandi πŸ˜πŸ—πŸšπŸ›

    1. If I could only just make them all in one time. πŸ˜‚ I am supposed to be crossing off 3 recipes today, but my body won’t cooperate. I’ll try my luck next weekend. πŸ˜•
      Oh, that Mandi. I am planning to make it, too. But I guess I’ll prioritize the new ones. Happy FF and thanks for stopping by. πŸ’œ

  5. Omg I definitely relate to this! I constantly have two lists PLUS a doc on my computer… and then there’s my brain just randomly getting ideas at any hour πŸ˜›

    This looks delicious, by the way! I wish I ate some Chinese food now over CNY :(!

    1. Ahhh, never ending lists. πŸ˜€
      I am sure you will love this, Hanna. Thanks a lot for stopping by. I hope you join Fiesta Friday in the future. πŸ™‚

    1. Yep! I remember you blogging this, Justine. After that, my desire to make this grew stronger. πŸ˜€ And it is indeed amazing! Happy FF, Justine. Hugs!

          1. oh i mean there was a double dip kind of frying technique, i completely messed it up as read it as one type. It was an ‘option’ I just wondered as I say because I messed mine up and wondered how it was when doing it the double dip way if that makes sense? You know with the batter? x

          2. Oh, I did the double-dip or double-coating, Justine. I think the optional one gives you a crunchier texture. Maybe that was the reason why I kept on popping chicken in my mouth over and over again just before I coat them with the sauce. πŸ˜€

          1. I have to keep this in mind, Justine. My Chocolate Bundlette Cakes would be lovely for your tea time. πŸ˜€ Thanks as always for the invite. I better put this on schedule – buzzing every Tuesday. πŸ˜›

  6. I love making Chinese food at home. It is so much better for you without the preservatives and sodium. I don’t celebrate the Chinese New Year either but it’s fun hearing what year it is. Your dish came out just gorgeous! It looks flavorful and not to heavy. Angie just knows how to cook doesn’t she? She will be very proud of this dish!

    1. Chinese foods are one of the bests, Julie. I really love the restaurant version of stir-fry vegetable noodles, but I can’t figure out how they do it.
      I am really happy you liked this dish, Julie. And oh yes, Angie is a very good cook. From Angie’s recipes, I could list so much. πŸ˜€ Happy FF. ❀

  7. Oh yum… This looks delicious, Jhuls. I agree, you can always celebrate a festivity in a culinary way even though you don’t celebrate it itself. I was in Singapore for Chinese New Year in 2011. That was some experience, I loved it. You get red envelopes with money from work or family or anyone you meet with during the day. Sadly, only as long as you are young and not married, I think that was the rule… πŸ˜‰
    I am totally in line with you on the recipe to do list. It never ends… Once you cross off one, there are three more you’d like to make. Just like Indira said in her post.
    Happy partying, happy Fiesta Friday 56. πŸ™‚

    1. Oh, I didn’t know about that rule.
      This list is never ending, Tina. You cross off one, you add multiple recipes. πŸ˜€ Thanks for co-hosting. Have fun. πŸ˜‰ Happy FF56! xx

  8. Great post Jhuls – I printed Angie’s recipe as Chinese food is always a favorite. With all of the recipes I have Angie’s was different and now yours. Thanks for bringing some “comfort food” (for me anyways) to Fiesta Friday πŸ™‚

  9. I think your tangerine chicken looks wonderful, Jhuls! Adding sriracha and dark soy sauce will make the sauce darker, but the most important thing is the taste, right? I’m so glad you like it! I might make some this weekend. If I feel like cooking πŸ˜€ I’ve been too lazy to get off the warm couch. So nice to just sit and read under a blanket in front of the fire! πŸ˜€

    1. Oh, I did not use dark soy sauce. But yeah, the most important thing is the taste. πŸ˜€

      I could imagine you now sitting comfortably in front of the fire – ahhh, how lovely, Angie. πŸ˜€

      I am glad you liked my version, too. Happy FF! Hugs! ❀

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