Honey-Mustard Mandarin Chicken

Faigy Grossman Faigy Grossman
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The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.

1h 6
Easy Meat

Contains: Gluten, Wheat

Directions

Prepare the Chicken

  1. In a shallow dish, combine flour with paprika and salt.

  2. Heat oil in a large frying pan. Working with one piece of chicken at a time, dredge in flour mixture and place into pan. Brown chicken on both sides until golden and transfer from the frying pan to a 9 x 13-inch (23 x 33-centimeter) baking pan.

Prepare the Glaze

  1. Place all glaze ingredients except cornstarch and water in a small pot and stir to combine. Bring to a boil and pour in cornstarch-water mixture. Simmer until the liquid begins to thicken.

  2. Pour sauce over chicken and cover tightly.

Garnish

  1. Garnish with mandarin segments immediately before serving.

Credits

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep by Chef Suzie Gornish.
Photography by Felicia Perretti.

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2 Comments

Corinne •

Do you put the chicken in the oven to bake after frying and if so, for how long

Avigael Levi Kosher.com Team •
Reply to Corinne

No, from the recipe directions, it looks like you just fry the chicken and then transfer it to a pan for 'storage'.

Haia keller •

Thanks for all your recipes! How long do I bake it after adding the glaze?

Avigael Levi Kosher.com Team •
Reply to Haia keller

Of course! The recipe doesn't need more cooking after the glaze is added. When the chicken comes out of the oven, glaze is added and pan is covered, the glaze will still 'bake in' and add flavor to the dish that will still be hot.