Marmalade Chicken

A sweet and fragrant experiement!

A few persons told me they use our Belcour Five Fruit Marmalade in cooking chicken, which inspired me to try and invent my own marmalade chicken recipe. It normally takes me a few tries, and a couple of flops, to figure out how to nail a dish. When experimenting, I typically resort to my Chinese, French or Jamaican heritage for inspiration. This time I looked to the sweet and sour chicken in my Belcour Cookbook and thought that the dish also resembles Chinese lemon chicken; orange peel is also used as an ingredient in some Chinese dishes, so I thought perhaps I could tweak these recipes to create my marmalade chicken. On our 4th try I think we invented a tasty marmalade chicken where you can taste the different citrus notes without it being too bitter or overwhelming. The celery and the toasted almonds also gave it some crunch. It was good paired with rice.

We encourage you to continue to experiment and have fun while cooking. You might need a few guinea pigs and you may want to start out making small test batches, but don’t get discouraged – it may take a few tries before you master a recipe or invent a good one.

Friday 29/03/2024

Categories:

Asian Fare, Dinner, Lunch

Ingredients

2 lbs chicken breast/thighs (can substitute with fish or shrimp)
1 cup corn starch
Salt and pepper to taste
3 cups oil
3 T. Belcour Five Fruit Marmalade
3 T. soy sauce
3 T. Belcour Honey Ginger Sauce
2 T. teriyaki sauce
2 T. honey
½ cup dry white wine
Juice of 1 orange
1 T. grated ginger
6 garlic cloves, diced
1 cup celery, chopped
1 cup scallion, diced
1 cup toasted almonds, sliced (optional)
2 t. sesame oil

Equipment

Wok or large frying pan

More recipes with:

belcour five fruit marmalade, chicken

Method

Pat the chicken dry, then cut into about 1 inch long by ¼ inch slices.
Season with salt and pepper, then cover and refrigerate.
Make the sauce using all the wet ingredients, except for the sesame oil.
Put ⅓ cup cornstarch and ⅓ of the chicken into a ziplock bag, then shake to evenly coat the chicken. Dredge off any excess corn starch in a colander, and repeat for the rest of the chicken.
Heat the oil in a wok and add ½ t. sesame oil to season the oil. Once the oil is hot enough, fry the chicken in batches. After each batch is done, remove the chicken from the oil and drain on paper towels.
Pour out the excess oil and saute the vegetables until translucent. Then add the sauce and reduce it to a condensed thick syrup.
Add the chicken and toss until it is well coated in the sauce.
Garnish with scallion, sesame oil, and sliced almonds. Serve immediately with rice.

Author: belcourpreserves

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