Chicken with Spiced Tangerine Sauce
Chicken thighs glazed in a sticky tangerine, hoisin and soy sauce make this Asian-inspired main course a standout. The Thermomix emulsifies the spiced tangerine sauce to a glossy consistency while the chicken cooks to juicy perfection. Fresh ginger, five spice and sesame oil add warming depth. Ideal for a quick weeknight dinner.
About this recipe
Chicken with Spiced Tangerine Sauce Thermomix TM7 style brings the bold, glossy flavours of a Chinese takeaway straight into your kitchen. Searching for recipes with your all-in-one kitchen machine that deliver a quick weeknight dinner without compromise? This one answers the call: skin-on chicken thighs are lacquered in a sticky glaze of tangerine marmalade, hoisin sauce and soy, lifted by freshly grated ginger, Chinese five spice and toasted sesame oil. The TM7 emulsifies the sauce into a silky, restaurant-quality coating that clings to every crispy-skinned thigh, while precise heating stops the sugary marmalade from catching and burning. Serve it over steamed rice with the Varoma for a complete meal. It is equally at home at a relaxed family dinner or a festive gathering where you want maximum flavour with minimum hovering at the hob.
Preparation tips
- Pat the chicken thighs thoroughly dry with kitchen paper before searing; dry skin renders crispiest and lets the tangerine glaze cling rather than slide off. Score the skin lightly so the five spice and salt penetrate deeper.
- Add the tangerine marmalade and hoisin sauce only in the final stage of cooking; sugary glazes catch quickly, so keep the chicken moving and baste generously with the sauce for an even, glossy lacquer.
- Swap chicken thighs for drumsticks if you prefer, or replace the hoisin with extra soy and a spoon of honey for a nut-free version. Leftovers shred beautifully cold into a wrap with cucumber and spring onion the next day.
Recipe variations
- Gluten-free version: replace the soy sauce and hoisin with certified gluten-free tamari and a gluten-free hoisin alternative. The tangerine marmalade, ginger and five spice keep the sauce authentically sticky and aromatic for coeliac guests.
- Festive winter variation: use mandarin or clementine marmalade and add a splash of freshly squeezed juice with a star anise during glazing. Garnish with pomegranate seeds and toasted sesame for a striking Christmas centrepiece.
Thermomix TM7 Benefits
- Precise heating - The Thermomix warms the tangerine marmalade and hoisin glaze gently so the sugars caramelise without burning. [Precision Control]
- Emulsifying sauce - TM7 emulsifies soy sauce, sesame oil and marmalade into a glossy coating that never splits. [Multi-Function]
- Fine grating - The Thermomix grates the fresh ginger to a fine paste, releasing its juice evenly into the spiced sauce. [Multi-Function]
- Built-in weighing - Weigh hoisin, soy and marmalade directly into the TM7 bowl, gram-accurate with no measuring spoons. [Built-in Scale]
- Hands-free cooking - The TM7 stirs the five spice sauce automatically while you sear the chicken thighs until golden. [Hands-Free]
Ingredients
- chicken thighs, skin on and bone in
- sesame oil
- salt
- ground black pepper
- fresh ginger
- garlic clove
- black peppercorns
- shallots
- sesame oil
- tangerine marmalade