Emily Carter
Orange chicken and tangerine chicken are two popular Chinese dishes that differ in both taste and recipes due to cultural and geographical factors. While orange chicken is an American Chinese dish of fried chicken in a sweet orange-flavoured chilli sauce glaze, tangerine chicken is said to have originated in the Hunan Province in China and is made with chicken stir-fried in a tangerine spicy sauce.
Differences between Orange and Tangerine Chicken
| Characteristics | Values |
|---|---|
| Origin | Orange chicken is said to have originated from Hunan Province in China, as a dish known as "tangerine chicken". |
| Taste | Orange chicken is sweet and sour, whereas tangerine chicken is fresh and spicy. |
| Chicken | In orange chicken, the chicken is battered and fried, similar to General Tso's chicken. In tangerine chicken, the chicken is stir-fried. |
| Sauce | Orange chicken uses a sweet orange-chilli sauce. Tangerine chicken uses a tangerine spicy sauce. |
| Ingredients | Orange chicken uses fresh orange juice, zest, brown sugar, vinegar, and soy sauce. Tangerine chicken uses dried tangerine peel. |
| Texture | Orange chicken is crispy and light due to its thin glaze. |
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What You'll Learn
Origin and history
The origin of orange chicken can be traced back to the Hunan Province in China, where it was known as "tangerine chicken" or "陳皮雞" ("dried citrus peel chicken" in English). The dish was made with stir-fried chicken pieces in a tangerine spicy sauce. Over time, the dish evolved, and the tangerine was replaced with fresh orange peel or completely omitted, resulting in the creation of orange chicken. This variation is believed to have emerged in American Chinese restaurants to cater to American tastes, with its first recipe being developed by Chef Andy Kao at Panda Express in Hawaii in 1987.
Tangerine chicken, as the name suggests, is primarily flavoured with tangerines, resulting in a fresh and spicy taste. The tangerines can be used in the form of fresh juice or dried peel, adding a citrusy tang to the dish. In traditional Chinese medicine, tangerines are also used for their medicinal properties.
On the other hand, orange chicken has a distinct flavour profile that balances sweetness with a zesty tang from oranges. The chicken is breaded and tossed in a sweet orange chilli sauce, resulting in a crispy texture. The sweetness of the dish is often achieved through the addition of sugar or honey to the sauce, which can be made from fresh orange juice, zest, brown sugar, vinegar, and soy sauce.
While tangerine chicken originates from Hunan, China, orange chicken is predominantly found in North American Chinese restaurants, with the American Chinese variation rarely available in Chinese restaurants in China. The difference in taste and recipes between the two dishes can be attributed to cultural and geographical factors, with tangerine chicken offering a spicy option and orange chicken catering to those who prefer a sweeter flavour.
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Ingredients and preparation
While tangerine chicken is made with pieces of chicken that are stir-fried in a tangerine spicy sauce, orange chicken is breaded and tossed in a sweet orange chilli sauce. Orange chicken is crispy and light due to its thin glaze, while tangerine chicken has a fresh and spicy taste.
Marinade
To make orange chicken, you can start by preparing the marinade. In a large bowl, beat an egg white until it is lightly foamy. Add soy sauce, Shaoxing wine, and vodka, and whisk to combine. Set aside half of the marinade in a small bowl. Add baking soda and cornstarch to the large bowl and whisk to combine. Add the chicken to a dish, and add the marinade, water, Shaoxing wine, salt, garlic powder, sesame oil, and white pepper. Toss to combine, and set aside for at least 20 minutes or covered and refrigerated overnight.
Sauce
To make the sauce, combine orange juice, chicken stock, sugar, rice vinegar, oyster sauce, and salt to taste. Taste the sauce, and adjust the seasonings as needed. If you like it tangier, add more rice vinegar. If you prefer it saltier, add more oyster sauce or salt. If you have a sweet tooth, add a little more sugar. For the spicy kick, add dried chilli peppers. You can also add dried tangerine peel, star anise, and soy sauce.
Cooking the chicken
Heat 1 to 1½ cups of canola oil in a wok to 350°F/175°C. Shallow-fry the chicken in two batches. Carefully place half of the chicken into the wok, and shallow-fry until golden brown (about 3 to 4 minutes), turning the chicken halfway through for even cooking and browning. In a separate pan, heat a tablespoon of oil and add dried chilli peppers, tangerine peel, and star anise, and toast for about 20 seconds. Add the orange juice mixture to the pan and bring to a boil. Add cornstarch and water mixture, stirring constantly.
Plating
Place the bean sprouts on a plate and top with the cooked chicken. Drizzle a little sesame oil over the chicken and finish by sprinkling sesame seeds and scallions on top.
Serving
Orange chicken can be served with a side of white or brown rice or noodles.
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Taste and texture
Orange chicken is an American Chinese dish of fried chicken coated in a sweet orange-flavoured chilli sauce. The sauce is made with a combination of orange juice, chicken stock, sugar, rice vinegar, oyster sauce, and salt. The sweetness of orange chicken was introduced to cater to American tastes. The chicken is dredged in cornstarch to achieve a crispy coating. The chicken is usually fried in a wok with canola oil, peanut oil, or vegetable oil. The dish is often served with a side of white or brown rice, or noodles.
Tangerine chicken, on the other hand, originates from Hunan, China and is made with pieces of chicken that are stir-fried in a tangerine spicy sauce. The sauce is flavoured with dried tangerine peel, which is made by drying out orange peels in the sun. The dish is fresh and spicy, with a focus on the citrusy tang of tangerines. The chicken is sliced fresh, not battered and fried. The tangerine peel adds a unique flavour to the dish, and the sauce is less sweet compared to orange chicken.
Both dishes have distinct textures due to their different preparation methods. Orange chicken has a light, crispy texture from the fried chicken coated in a thin glaze. The cornstarch used in the recipe helps to make the chicken juicy. Tangerine chicken, meanwhile, has a stir-fried chicken texture, which is less crispy and more saucy.
The ingredients used in the sauces of both dishes can be adjusted to personal taste preferences. For example, the sauce for orange chicken can be made spicier with the addition of red chilli or sriracha. Similarly, the tangerine sauce can be adjusted by soaking the dried tangerine peels in water to bring out their flavour.
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Nutritional value
While orange chicken and tangerine chicken may seem similar, their cooking techniques and ingredients highlight distinct nutritional differences. Both dishes are good sources of protein from the chicken, but the method of preparation can significantly impact their overall healthiness.
Oranges and tangerines are rich in vitamin C, which boosts the immune system and promotes skin health. They also contain antioxidants that help reduce inflammation and protect against chronic diseases. However, oranges have more than double the amount of vitamin C compared to tangerines. Vitamin C is a powerful antioxidant that helps support connective tissues, including skin, blood vessels, and bones. Oranges also have slightly more fibre than tangerines, making them a very good source of this beneficial carbohydrate. Fibre is beneficial for maintaining overall health and preventing constipation.
Tangerines, on the other hand, contain more vitamin A per serving. Vitamin A is important for maintaining healthy vision, supporting the immune system, and promoting cell growth. Tangerines also have a higher water content than oranges, with 85% water content compared to 87% in oranges. They are also a good source of copper, vitamin B6, thiamine, and folate.
In terms of macronutrients, oranges and tangerines have similar protein, carbohydrate, and fat content. Both fruits are low in fat and calories, with oranges containing 46 calories per 100 grams and tangerines containing 53 calories. They also have similar amounts of calcium, iron, and potassium.
When choosing between orange chicken and tangerine chicken for a healthier option, consider the preparation method and the addition of vegetables and whole grains. Grilled or baked versions of these dishes can reduce the consumption of unhealthy fats typically found in fried varieties. Incorporating a variety of vegetables and whole grains can enhance the nutritional value by providing essential vitamins, minerals, and fibre.
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Popularity and cultural significance
Orange chicken and tangerine chicken differ in popularity and cultural significance, with the former being more prevalent in North American Chinese restaurants and the latter rooted in traditional Chinese cuisine and medicine.
Orange Chicken
Orange chicken is a popular dish in North American Chinese restaurants, characterized by its sweet and tangy flavor profile. It is believed to have originated from the "Chinese-American orange chicken" recipe created by Chef Andy Kao at Panda Express in Hawaii in 1987. The dish consists of battered and fried chicken pieces coated in a sweet orange-flavored chili sauce. The sweetness of the dish was likely adapted to cater to American tastes.
Tangerine Chicken
Tangerine chicken, on the other hand, is rooted in traditional Chinese cuisine and medicine. The dish, also known as "dried citrus peel chicken" in Chinese, originates from the Hunan Province in China. In this dish, tangerine peel is used, resulting in a fresh and spicy flavor. While tangerine chicken is prevalent in China, it differs from orange chicken in terms of taste and recipe due to cultural and geographical factors.
Cultural Significance
Orange chicken holds cultural significance in North America, where it is closely associated with Panda Express, the restaurant chain that claims to have developed the recipe. It has become a symbol of Chinese-American fusion cuisine, often considered a variation of General Tso's chicken.
Tangerine chicken, being a traditional Chinese dish, holds cultural importance in China. The use of tangerine peel in the dish is significant as tangerines are valued in traditional Chinese medicine and cooking. The dish embodies the principles of Chinese cuisine, which often incorporates ingredients with medicinal properties.
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Frequently asked questions
Orange chicken is said to have originated from the Hunan Province in China, where it was known as "tangerine chicken". In American Chinese restaurants, the original recipe was altered by replacing the use of tangerine with fresh orange peel or sometimes no orange at all.
Tangerine chicken is made with chicken pieces that are stir-fried in a tangerine spicy sauce, while orange chicken uses battered and fried chicken pieces coated in a sweet orange-flavoured chilli sauce. Orange chicken also includes ingredients such as garlic powder, ginger, soy sauce, rice vinegar, and honey.
Tangerine chicken has a fresh and spicy taste, while orange chicken is sweeter and less tangy, with a subtle hint of citrus.
