Jake Harper
Orange chicken, also known as orange-flavored chicken, is a dish commonly found in North American Chinese restaurants. It consists of battered and fried boneless chicken pieces coated in a sweet and tangy orange sauce. The sauce is typically made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, and red chili flakes. While the dish originates from the Hunan province in China, it has been adapted to cater to American tastes, resulting in a sweeter flavor profile. The original dish from Hunan, known as Chen Pi Ji in Chinese, uses dried orange or tangerine peel instead of fresh oranges.
| Characteristics | Values |
|---|---|
| Names | Orange chicken, orange peel chicken, orange-flavored chicken, tangerine chicken, chen pi ji |
| Origin | Hunan, China |
| Original recipe | Chicken with dried orange or tangerine peel |
| American version | Crispy fried chicken with a sweet and tangy orange sauce |
| American version ingredients | Boneless skinless chicken breast, cornstarch or potato starch, neutral oil, freshly-squeezed orange juice, soy sauce, vinegar, brown sugar, garlic, ginger powder, red chilli flakes, orange zest, sesame seeds, green onions |
| Taste | Sweet, tangy, mildly spicy, faint orange flavor |
| Similar dishes | Sweet and sour chicken |
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What You'll Learn
Orange chicken's flavour profile
Orange chicken is a dish that features crispy fried chicken coated in a sweet and tangy orange sauce. While it is served in Chinese restaurants, it is believed to be an Americanized version of more authentic Asian fried chicken recipes. The dish is said to have been created by Chef Andy Kao in 1987 at a Panda Express in Hawaii.
The sauce that coats the chicken is made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chilli flakes, and orange zest. The orange zest is sometimes added to the glaze to intensify the orange flavour. The chicken is usually fried until golden and crispy, and the sauce is cooked until it bubbles and thickens, creating a glaze. The breading on the chicken also helps the sauce adhere better.
The flavour profile of orange chicken is characterised by a balance of sweetness and tanginess, with a faint orange flavour complemented by spices. The sweetness of the dish was likely introduced to cater to American tastes. While the dish is called "orange chicken", the orange flavour is not overpowering, and the dish is more sweet and tangy than outright orange-flavoured.
Some recipes for orange chicken include additional ingredients such as freshly squeezed orange juice, brown sugar, ginger powder, and sesame seeds. The chicken can be garnished with green onions and served with a side of steaming white rice, which is great for soaking up the sauce.
Overall, the flavour profile of orange chicken is a unique blend of sweet, tangy, and mildly spicy, with a subtle orange flavour that sets it apart from other fried chicken dishes.
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Orange chick's ingredients
Orange chicken is a Chinese-American dish consisting of fried chicken coated in a sweet, tangy, and mildly spicy orange-flavoured sauce. The dish is known by several names, including "orange-flavored chicken", "orange peel chicken", and "tangerine chicken". It is believed to have originated from the "tangerine chicken" dish from Hunan, China, where it is known as "陳皮雞" ("dried citrus peel chicken"). In the western hemisphere, tangerine was replaced by fresh orange peel or omitted entirely, resulting in the creation of orange chicken.
The key ingredients in orange chicken are:
Chicken
The chicken used in orange chicken is typically boneless and skinless chicken breast or thighs, cut into bite-sized pieces.
Battering and Frying
The chicken pieces are dredged or dipped in a batter consisting of whisked eggs and cornstarch or flour. They are then fried in oil at around 350 degrees Fahrenheit until golden brown and crispy.
Orange Sauce
The signature orange sauce is made by combining orange juice, sugar or brown sugar, vinegar, soy sauce, garlic, ginger, and red chili flakes in a pot over medium-high heat. Cornstarch and water are added to thicken the sauce, and it is cooked until it reaches the desired consistency. Orange zest is often added to enhance the orange flavour and colour.
Garnishes and Sides
Orange chicken is typically garnished with green onions or scallions and additional orange zest. It is commonly served over rice, and some recipes suggest pouring the sauce over the chicken and rice when serving.
The dish is known for its sticky, sweet, tangy flavour profile, with a subtle citrus note. The sauce may also include lemon juice, rice vinegar, and scallions, and some cooks even use Tang (orange-flavoured drink mix) as a secret ingredient.
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Origin of orange chicken
Orange chicken is a Chinese-American dish that consists of fried chicken coated in a sweet orange-flavored chili sauce. The dish is known by several names, including "orange peel chicken", "orange-flavored chicken", and "tangerine chicken". It is believed to have originated from the "tangerine chicken" dish from Hunan, China, which is known as "陳皮雞" in Chinese, literally translating to "dried citrus peel chicken".
In 1987, Chef Andy Kao, who was classically trained in French cuisine and worked as Panda Express' executive chef, claimed to have developed the original Chinese-American orange chicken recipe at a Panda Express in Hawaii. Panda Express, the largest Chinese-American fast-food chain in the country, is closely associated with this dish and uses it as a promotional tool.
The recipe created by Chef Kao was a modification of a bone-in chicken dish that was popular at the time. He was inspired by the flavors from the Hunan Province in China, and the dish quickly gained popularity. According to Andrew Cherng, co-founder and CEO of Panda Express, the creation of orange chicken was a response to customer feedback: "It was selling so well, except people said, you know, 'Same flavor, do it without the bone.' OK, so there comes orange chicken."
The Americanized version of orange chicken differs from the traditional Chinese dish in several ways. In American Chinese restaurants, the use of tangerine was replaced with fresh orange peel or sometimes omitted entirely. The sweetness of the dish was also enhanced to cater to American tastes, resulting in a sweet and sour flavor profile.
Today, orange chicken is a beloved and well-known dish, with Panda Express selling over 65 million pounds of it alone in 2013. It has become emblematic of "American Chinese" food and is a top-selling item for the restaurant chain.
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$12.18 $13.84
Similar dishes to orange chicken
Orange chicken, also known as orange-flavored chicken, is a dish consisting of chopped, battered, and fried chicken pieces coated in a sweet and tangy orange sauce. The dish is believed to have originated from Hunan, China, where it is known as "陳皮雞" ("chen pi ji"), which translates to "dried citrus peel chicken". In Western countries, variations of the dish may be referred to as orange peel chicken, tangerine chicken, or simply orange chicken.
Now, let's explore some similar dishes to orange chicken:
Lemon Chicken
Lemon chicken is a close cousin of orange chicken, sharing a similar base but with a different citrus fruit. The chicken is typically battered and fried, then coated in a sweet and tangy lemon sauce. The sauce is usually made with lemon juice and sugar, resulting in a bright and refreshing flavor.
General Tso's Chicken
General Tso's chicken is another popular Chinese dish with some similarities to orange chicken. It consists of crispy fried chicken pieces coated in a spicy, tangy, and slightly sweet sauce. The sauce typically includes ingredients such as chili peppers, garlic, and soy sauce, resulting in a bold and flavorful dish.
Sweet and Sour Chicken
Sweet and sour chicken is a classic Chinese dish that shares the sweet and tangy flavor profile of orange chicken. The sauce for this dish is typically made with a combination of sugar and vinegar, creating a balanced blend of sweet and sour flavors. The dish often includes colorful vegetables like peppers and pineapple, adding to its appeal.
Kung Pao Chicken
Kung Pao chicken is a traditional Chinese dish with a strong flavor profile. The chicken is typically stir-fried with vegetables and peanuts in a spicy and tangy sauce. While it may not use orange as a primary flavor, some recipes include orange juice and orange zest, adding a hint of citrus to the dish.
Hunan Chicken
Hunan chicken is a spicy and flavorful dish originating from the Hunan province of China. It is known for its bold flavors and use of fresh ingredients. The chicken is typically stir-fried with vegetables in a spicy sauce that may include chili peppers, garlic, and other spices. This dish shares the spicy and tangy characteristics of orange chicken while showcasing the unique flavors of Hunan cuisine.
These dishes offer similar flavor profiles and cooking techniques to orange chicken, showcasing the versatility and influence of this popular Chinese-inspired dish.
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How to make orange chicken
Orange chicken, also known as orange-flavoured chicken, is a dish that originated in Hunan, China, and was popularised by Chef Andy Kao in 1987. It is made with boneless, skinless chicken breast cut into bite-sized pieces, which are then battered and fried until golden and crispy. The sauce is a key component, made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chilli flakes, and orange zest. The dish is served with rice and garnished with green onions and orange zest.
Ingredients:
- Boneless, skinless chicken breast
- Eggs
- Flour
- Cornstarch
- Salt
- Vegetable oil for frying
- Orange juice (freshly squeezed is recommended)
- Sugar
- Vinegar
- Soy sauce
- Ginger
- Garlic
- Red chilli flakes
- Orange zest
- Green onions
- Rice (optional)
Method:
Firstly, cut the chicken into bite-sized pieces. Do not pat the chicken dry as some moisture is needed for the batter to stick. Next, prepare the batter by whisking eggs in a shallow dish and combining flour, cornstarch, and a pinch of salt in another shallow dish. Stir to mix. Dip the chicken pieces in the egg mixture and then coat them evenly with the flour mixture.
Heat vegetable oil in a heavy-bottomed pan over medium-high heat to around 325-350 degrees Fahrenheit. To check if the oil is hot enough, use a digital thermometer or insert a wooden chopstick and look for bubbles. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan, as this will reduce the temperature. Fry the chicken in small batches, allowing each piece to form a golden, crispy crust. Fry for about 5-6 minutes on each side, avoiding stir-frying.
Once the chicken is cooked, drain the excess oil by placing the pieces on a wire rack or paper-towel-lined plate. In a separate pot, combine the sauce ingredients: orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chilli flakes. Heat this mixture for about 3 minutes. In a small bowl, whisk together cornstarch and water to form a paste, then add this to the sauce. Continue cooking for another 5 minutes until the sauce thickens. Finally, remove the sauce from the heat and stir in the orange zest.
Toss the fried chicken with the orange sauce and serve immediately. Garnish with grated orange zest and chopped green onions. You can also serve the dish with rice, drizzling some of the extra sauce on top. Enjoy!
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Frequently asked questions
Yes, orange chick and orange-flavored chicken are the same. The names orange chicken, orange peel chicken, orange-flavored chicken, and tangerine chicken are typically used for this particular dish.
Orange chicken is made with boneless skinless chicken breast cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest.
Orange chicken is sweet, tangy, and mildly spicy. The sweetness of orange chicken was introduced to cater to American tastes.
