Calamansi Chicken is a flavorful twist on the familiar Chinese takeout favorite. Crispy bites of chicken are coated in a bright, sweet-tart calamansi sauce for a dish that’s easy to make and perfect for weeknight dinners.
Inspired by American-Chinese orange chicken, this Filipino-inspired version swaps orange for fresh calamansi juice. The result is a bright, citrus-forward sauce that pairs beautifully with crispy, bite-sized chicken thighs.
Small pieces of boneless, skinless chicken thighs are lightly battered, deep-fried until golden and crisp, then tossed in a glossy calamansi sauce made with calamansi juice, soy, brown sugar, and aromatics. Serve it over steamed rice with a side of vegetables for a satisfying meal the whole family will enjoy.
What is calamansi
Calamansi, also called calamondin, is a small citrus fruit with a bright, tangy flavor and a hint of sweetness. The peel ripens from green to orange and its taste sits somewhere between a lime and a mandarin, with a delicate citrus-floral aroma. Calamansi is widely grown in the Philippines and is a staple of Filipino cooking, used to brighten sauces, marinades, and drinks.
Cooking tips
- Use freshly squeezed calamansi juice for the best bright, authentic flavor.
- Trim and cut the chicken into even 1-inch pieces so they cook uniformly.
- Discard any marinade that has touched raw chicken to avoid cross-contamination.
How to serve and store
- Serve calamansi chicken hot as the main course with steamed rice and a side of vegetables or a simple salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To reheat, warm gently in a wide pan over low heat or microwave in short intervals until heated through to preserve the crispness as much as possible.
Frequently Asked Questions
What is the English name for calamansi?
Calamansi is commonly called Philippine lime or Philippine lemon in English.
Can calamansi tenderize meat?
Yes. Calamansi juice is acidic and can help tenderize meat by breaking down muscle fibers while adding bright, citrus flavor. Use it in moderation and avoid long marinating times if you want the texture to remain tender rather than mushy.
More Asian favorites
Black Pepper Chicken
Kung Pao Shrimp
Steamed Spareribs with Black Beans
Calamansi Chicken
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, for deep-frying
- Sesame seeds, toasted, for garnish
- Green onions, chopped, for garnish
For the Calamansi Sauce
- ½ cup calamansi juice (freshly squeezed)
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- 2 cloves garlic, finely minced
- 1 thumb-size piece ginger, grated
- ½ teaspoon red chili flakes (optional)
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- In a bowl, combine the chicken, 2 tablespoons soy sauce, and 1 tablespoon Chinese cooking wine. Marinate in the refrigerator for 20 to 30 minutes, then drain and discard the marinade.
- Whisk together the egg whites and 1 tablespoon cornstarch until frothy. Add the chicken and toss to coat evenly.
- Heat oil in a deep, heavy-bottomed pan over medium heat. Add the chicken pieces, stirring to keep them separate, and deep-fry until golden and cooked through, about 5 to 6 minutes.
- Using a slotted spoon, transfer the chicken to a wire rack or paper towels to drain.
- In a separate pan, heat about 1 tablespoon oil over medium heat. Sauté the garlic and ginger until fragrant and softened.
- Stir together the calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes in a bowl. Add the mixture to the pan and cook, stirring, until the sugar dissolves.
- Mix 1 tablespoon cornstarch with ¼ cup water until smooth. Slowly whisk this slurry into the calamansi sauce and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Add the fried chicken to the pan and toss to coat each piece thoroughly with the calamansi sauce.
- Transfer to a serving platter and garnish with toasted sesame seeds and chopped green onions. Serve immediately.
Notes
- Fresh calamansi juice is key—bottled juice won’t deliver the same bright flavor.
- Uniform chicken pieces ensure consistent cooking and better texture.
- Discard any marinade that has contacted raw chicken to prevent foodborne illness.