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mandarin chicken legs

Chinese Braised Mandarin Chicken

  • Author: Elena Elliott


This braised mandarin chicken is the perfect weeknight dinner. Quick, healthy, and delicious. Served over fluffy basmati rice with some steamed broccoli it is going to be your new go-to family dinner. 


  • 500 g chicken Maryland
  • 3 mandarins
  • 2 tablespoons dry sherry
  • 2 tablespoons gluten-free soy sauce, I use Tamari
  • 1 teaspoon organic raw sugar
  • 1/2 crushed black peppercorn
  • 2 tablespoons olive oil oil
  • 2 teaspoons finely chopped fresh ginger
  • 4 fresh hot chilies sliced (optional, leave out if cooking for kids or you are sensitive to spicy food)
  • 1/4 cup spring onions sliced
  • 1 teaspoon sesame oil


  1. Squeeze juice from 1 mandarin and combine it with sherry soy sauce and sugar.
  2. Crush green peppercorns and mix them in.
  3. Scoop out pith from mandarin halves and cut rind into fine shreds. Set aside covered to prevent drying out.
  4. Heat the olive oil in the wok and fry ginger, dried chilies, fresh chilies, and mandarin rind for about 10 seconds.
  5. Add chicken pieces and fry on high heat tossing and pressing against sides of the wok, until the chicken is no longer pink.
  6. Add combined liquid ingredients, cover, and simmer for 20 to 30 minutes until chicken is tender.
  7. Turn the chicken pieces around a couple of times to make sure all pieces are evenly coloured.
  8. Meanwhile, peel and segment the remaining mandarin.
  9. Add spring onions and cook on high heat, uncovered, until your sauce reduces. Add mandarin slices.
  10. Sprinkle with sesame oil. Done. Serve with steamed rice. Enjoy!