Ugli chicken with equally ugli sauce

Fresh ugli fruit adds its distinctive citrus flavour to this sophisticated chicken dish
By Alan Coxon
Ugli chicken with equally ugli sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 30 mins chilling
  • Effort: easy



  • 500 g chicken breast fillets, skin removed
  • ½ tsp fresh ginger, grated
  • 1 tsp salt
  • 2 free-range egg yolks
  • 4 tsp cornflour
  • 450 ml peanut oil, for deep-frying

For the ugli sauce:

  • 4 tsp ugli fruit juice
  • 2 tbsp sugar
  • 2 tsp light soy sauce
  • ¼ tsp turmeric
  • 4 tsp cornflour
  • 6 segments ugli fruit
  • 1 tsp sesame oil
  • sprigs coriander, to garnish
  • boiled rice, to serve

Tips and Suggestions

Ugli fruit are a large citrus fruit, available in supermarkets.


1. Cut the chicken breast fillets into finger-sized strips.

2. Place the chicken strips in a bowl and add in the ginger, salt and egg yolks, mixing well.

3. Sprinkle the cornflour over and mix again.

4. Cover the bowl and set aside in the refrigerator for 30 minutes.

5. Heat the peanut oil in a wok. When hot, drop in the chicken, a few pieces at a time.

6. Fry over a medium heat until the chicken meat is cooked through, but not browned.

7. Remove the cooked chicken, using a slotted spoon, and set aside.

8. Drain the oil from the wok and wipe clean.

9. To make the sauce, mix together in a bowl the ugli fruit juice, sugar, light soy sauce, turmeric and cornflour.

10. Pour the sauce into the wok and heat gently. Add in the cooked chicken and cook, stirring gently, until the sauce boils and thickens.

11. Add in the ugli fruit segments and sesame oil and toss all together.

12. Sprinkle with coriander and serve at once with rice.

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