Calamansi Chicken

Calamansi Chicken


  • 1 pound boneless skinless chicken thigh or breast cut into 1-inch cubes
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese cooking wine
  • 2 egg whites
  • 1 tabespoon cornstarch
  • 2 to 3 cups oil
  • sesame seeds toasted
  • green onions chopped

For the Calamansi Sauce

  • 1/2 cup calamansi juice
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • 1/4 cup brown sugar
  • 2 cloves garlic peeled and finely minced
  • 1 thumb-size ginger peeled and finely grated
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • 1/4 cup water


  1. 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.
  2. In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
  3. In a thick-bottomed, deep pan over medium heat, heat oil. Add chicken pieces one at time to prevent from lumping together. Deep-fry for about 5 to 6 minutes or until golden. With a slotted spoon, remove from heat and drain on wire rack. Cook chicken in batches, DO NOT OVERCROWD pan.
  4. In a wide skillet over medium heat, combine calamansi sauce ingredients: calamansi juice, soy sauce, Chinese cooking wine, sesame oil, brown sugar, garlic, ginger and red chili flakes. Heat, stirring regularly, until sugar is dissolved.
  5. In a bowl, combine cornstarch and water and stir until smooth. Slowly add to calamansi sauce, whisking vigorously to prevent lumps. Continue to for about 1 to 2 minutes or until thickened. remove from heat and add chicken pieces, stirring to fully coat with sauce. Garnish with sesame seeds and green onions. Serve hot.