Calamansi Chicken

Let’s say that this is like a Filipino take on Chinese Orange Chicken. πŸ˜‰ This dish is tangy/citrusy and sweet. Make sure you have enough rice! πŸ˜€

Do you proofread your draft posts before publishing them? I do, but I still discover too many mistakes – both the post itself and the recipe. Well, not all, but 90%. It is too disappointing and embarrassing. Most are typo errors and missed ingredients or instructions.

I’ve gone through all of my posts and checked every detail (phew!) and as far as I know, I have corrected the mistakes I found. I hope I did well – fingers crossed! (You may still find grammar mistakes – too bad!)

Now that I have checked each recipe I have shared (hoping that everything is correct now), it is time to share another recipe.

I am so madly in love with the Chinese orange chicken, so I thought I would also love Lalaine’s calamansi chicken.

And I was not disappointed.

This came more on the tangy side than sweet, but I absolutely loved every bite. You can do a taste test for the calamansi sauce and adjust according to your liking. This is my first time to use egg whites as coating and it was great to try something else. It worked for me so I am keeping the same coating in the below recipe. In case you have your favorite coating or you are doubtful, you are welcome to try something else.

This is so perfect to be paired with white rice. I added peanuts to add some crunch, but that is completely optional.

I am taking this with me at Fiesta Friday #209. Our co-hosts this week are Monika and Laurena. Thanks as well to Angie for keeping this party running.β™₯️

Calamansi Chicken


For the chicken:

  • 400g chicken thighs, boneless and skinless (chicken breast can be used, too)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 2 egg whites
  • 1 tbsp cornstarch
  • Cooking oil, for frying the chicken

For the calamansi sauce:

  • 1/3 cup freshly squeezed calamansi juice
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic, peeled and finely minced
  • 1 tbsp ginger, peeled and finely grated
  • Β½ tsp red chili flakes

Cornstarch slurry:

  • 1 tbsp cornstarch
  • 1/4 cup water

To serve:

  • Cooked white rice
  • Sesame seeds, toasted
  • Spring onions, sliced
  • Peanuts, toasted and chopped (optional)


  1. In a bowl, add chicken pieces, soy sauce and rice vinegar. Mix to coat the chicken. Place in the fridge for 30 minutes.
  2. To prepare the chicken for frying, discard the marinade from the chicken. Mix egg whites and cornstarch in a bowl. Mix until frothy. Add the chicken pieces and mix until chicken pieces are well coated.
  3. In a thick pan over medium-high heat, add in cooking oil. Fry chicken until golden brown in color, about 5 minutes. Make sure not to overcrowd the pan. Remove from the oil and place in a strainer to drain excess oil.
  4. In another pan or skillet over medium heat, combine all ingredients for calamansi sauce. Heat until sugar is dissolved.
  5. In a small bowl, combine water and cornstarch. Add this mixture to the calamansi sauce and cook until desired thickness of the sauce is achieved, keeping in mind that the sauce will thicken more when the dish has cooled down.
  6. Add the cooked chicken to the sauce and mix to coat. Turn off the heat.
  7. Serve with cooked white rice and garnish with spring onions, toasted sesame seeds and toasted peanuts (if using).

Source recipe: Calamansi Chicken by Kawaling Pinoy


  • For the coating, you can use your favorite coating if you are doubtful or if you haven’t tried this kind of coating. This worked for me.
  • Please do a taste test and adjust according to your preference. Each and every one of us has different taste buds. You don’t have to exactly follow the recipe – this is just a guide.

Thanks a bunch for spending your precious time!


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Meaty mains + #recipeoftheweek 12 – 18 Feb


37 thoughts on “Calamansi Chicken

  1. Oh wow, this looks amazing. I love all your Filipino recipes. I proof read all the time but still end up missing typos! So sorry for taking so long to comment on your post, I’ve not been well. Thanks so much for linking up to the #RecipeRoundUp hope to see you back this week

    1. Calamansi is a small citrus fruit that can be found in Asia, but I think you can find some at your local grocery/market. If not, you can sub with lemon, but I am not sure about the measurements. Thanks for your comment.

  2. YUM! This looks so amazing…such fab flavours. I know exactly what you mean about typos. They happen all the time to me despite reading through my posts 3 or 4 times. I don’t mind so much in the blurb…but a typo in the recipe is really bad. I’d hate the though of anyone having a bad dinner because of a typo. I always check the recipe doubly hard!! Thanks for linking up to #CookBlogShare this week. Eb x

  3. I’ve never heard of calamansi! Absolutely know what you mean about proof reading your posts. As many times as I do it I always spot things when I read back later. At least that’s the good thing with a blog, you can constantly change and update it!

    1. Calamansi is a small citrus fruit. They can be found mostly in Asian countries. Thanks a lot your comment, Vicky. I hope you are having a fab week! x

  4. I was just thinking about making the Chinese version as I recently printed a recipe to make in the slow cooker. Your Filipino take on this popular dish looks much better. I would substitute with oranges and there is always plenty of rice in my kitchen πŸ™‚

    1. You can use lemon for this, but I am afraid I can’t provide you the exact measurement. I know you can do the adjustment, Liz. πŸ˜€ Thanks a lot for stopping by!

  5. Looks lovely, Jhuls!! I haven’t been able to find calamansi yet around me (for our filipino dishes I’ve just ended up using lemons), but I’m super motivated to find some now to make this! And yes, most of my typos are also in the recipes. Don’t know why that is! But I’ve never seen one on yours πŸ™‚

  6. Jhuls this looks so delicious – I’m already trying to work out what the best chicken substitute for me would be! I had to look up calamansi though and found a gorgeous looking fruit staring at me! I’m very excited about this recipe and think tonight’s dinner plans have just changed! πŸ˜€ Thanks so much for sharing and linking up with Fiesta Friday. Oh and not a typo in sight! πŸ˜› xxx

    1. I love tangy sauce as well. Yay, we have something in common aside from cooking and eating! πŸ˜€ Thanks a lot for being here. Have a lovely week!

  7. Oh Jhuls, this looks great!! We don’t have calamansi, here, as far as I know. Well, it’s probably somewhere but who knows!! It looks delish! I’ve done the egg white thing, I think they call if “velveting” and I swear by it!!

    1. I didn’t think the egg white thing would work for me, but I am glad it did. Thanks a lot, Mollie. Your comments always make my day. Have a fab week!

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