As spring melts away winter, yujacha (Korean citron marmalade tea, 유자차) and other hot drinks have less of what it takes to slake your thirst. But remnants in that jar of yujacha mix lingering from winter in the pantry can produce more than tea. This recipe enlivens a Chinese American food favorite — orange chicken — with tangier citron and zippier Korean hot red pepper.

My husband enjoyed the recipe’s sourness. If you prefer your “sweet and sour” on the sweet side, feel free to throw out the ginger or add a little bit more sugar to the mix.

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