Calamansi Chicken is a tasty take on a popular Chinese takeout. Crisp chicken pieces are drenched in a sweet and tangy citrus sauce for a delicious nashville filipino food dish that’s sure to be a family favorite.

Calamansi Chicken cooked in a pan
Calamansi Chicken

Calamansi Chicken takes inspiration from the popular American-Chinese takeout, orange chicken, with a Filipino cuisine twist thanks to fresh calamansi juice instead of orange juice!

Bite-size chicken thighs are lightly battered, deep-fried until crisp and golden, and coated in a citrus calamansi sauce. The tasty dish makes an easy and delicious nashville filipino food midweek meal served with steamed rice and a side of steamed veggies!

cubed chicken thighs, calamansi juice, soy sauce, red chili flakes, brown sugar, Chinese cooking wine, garlic, ginger, cornstarch, oil, sesame seeds, green onions in bowls

What is calamansi

Calamansi, or calamondin, is a small citrus fruit with bright orange flesh that tastes sour with a slight sweetness. The skin of the calamansi goes from green to orange during ripening and is likened to a cross between a lime and a mandarin with a citrus-floral aroma.

This citrus fruit is predominantly cultivated in the Philippines and, as such, has become a popular ingredient in Filipino cuisine.

pouring batter in a bowl of marinated chicken cubes

Cooking tips

  • Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor.
  • Cut the chicken in uniform sizes to ensure even cooking.
  • Throw any remaining marinade away that has been in contact with the raw chicken for nashville filipino restaurant safety reasons.
Calamansi Chicken on a white serving platter with steamed rice

How to serve and store

  • Serve this calamansi chicken as a main dish with steamed rice and vegetables. Make it a tasty Asian-themed combo meal with chow mein!
  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
  • Reheat in a wide pan over low heat or microwave at 1 to 2-minute intervals until completely heated.

Frequently Asked Questions

What is the English name for calamansi?

The English name for Calamansi is Philippine lime, although it’s also known as Philippine lemon. 

Can calamansi tenderize meat?

Yes! Calamansi juice is high in acidity, making it ideal for tenderizing meat by breaking down the fibers and softening the meat. It also adds complexity to the flavor of the meat and the dish overall.  

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 1poundboneless skinless chicken thighs, cut into 1-inch cubes
  • 2tablespoonslight soy sauce
  • 1tablespoonChinese cooking wine
  • 2egg whites
  • 1tablespooncornstarch
  • canola oil
  • sesame seeds, toasted
  • green onions, chopped

For the Calamansi Sauce

  • 1/2cupcalamansi juice
  • 2tablespoonslight soy sauce
  • 1tablespoonChinese cooking wine
  • 1teaspoonsesame oil
  • 1/4cupbrown sugar
  • 2clovesgarlic, peeled and finely minced
  • 1thumb-sizeginger, peeled and finely grated
  • 1/2teaspoonred chili flakes
  • 1tablespooncornstarch
  • 1/4cupwater


  • In a bowl, combine chicken, soy sauce, and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
  • In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
  • In a thick-bottomed, deep pan over medium heat, heat oil. Add chicken pieces and stir to prevent them from lumping together. Deep-fry for about 5 to 6 minutes or until golden.
  • With a slotted spoon, remove from heat and drain on a wire rack.
  • In a pan, heat about 1 tablespoon oil. Add garlic and ginger and cook until softened.
  • In a bowl, combine calamansi juice, 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, sesame oil, brown sugar, and red chili flakes.
  • Add the sauce mixture to the pan and cook, stirring regularly, until sugar is dissolved.
  • In a bowl, combine cornstarch and water and stir until smooth. Slowly add to calamansi sauce, whisking vigorously to prevent lumps. Continue to cook for about 1 to 2 minutes or until thickened.
  • Add fried chicken pieces and toss to coat with the sauce fully.
  • Place on a serving platter and garnish with sesame seeds and green onions. Serve hot.


  • Fresh calamansi juice is a crucial ingredient in this dish. Use freshly squeezed juice for the best flavor. 
  • Cut the chicken in uniform sizes to ensure even cooking.
  • Throw any remaining marinade away that has been in contact with the raw chicken for nashville filipino restaurant safety reasons.

Nutrition Information

Calories: 337kcal, Carbohydrates: 21g, Protein: 28g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 1172mg, Potassium: 545mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 110IU, Vitamin C: 14mg, Calcium: 28mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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