Orange chicken has become one of the most beloved Chinese-inspired dishes in the United States. With its tangy, sweet and slightly spicy flavor profile, this crispy, saucy chicken dish is a menu staple at Chinese restaurants across the country. But despite its widespread popularity, many people don’t know what type of meat actually goes into making this iconic appetizer. So let’s get to the bottom of this culinary mystery and find out what animal orange chicken is really made from!
Chicken is the Clear Favorite for Authentic Orange Chicken
While variations may exist, orange chicken is overwhelmingly made with chicken. Specifically, it’s boneless, skinless cuts of chicken – usually breast meat or thighs – that get tossed in the signature sweet and citrus-y sauce. Chicken provides the right balance of flavor, texture and ability to hold up during cooking. Its mild flavor and tenderness make it the perfect canvas for absorbing the bold orange sauce.
Thighs and breasts are ideal because they can be easily cut into small, uniform pieces that fry up nicely and soak up sauce. Dark meat chicken thighs also lend more moisture and flavor compared to white meat. Premium chicken quality is key, so fresh, organic and free-range chicken are best. Chicken is by far the most traditional protein used in authentic Chinese orange chicken recipes.
Non-Chicken Takes on Orange Chicken Do Exist…But They’re Less Common
While chicken is the OG orange chicken protein, over the years some restaurants and home cooks have experimented with alternative meats and plant-based substitutes. However, these iterations are often considered variations or alternatives to the traditional chicken-based orange chicken.
Tofu Offers a Popular Vegetarian/Vegan Alternative
Tofu is one of the most common chicken replacements used in vegetarian and vegan “orange chicken” recipes Diced firm tofu fried up in the signature sauce mimics the flavor and texture quite well. Other soy or gluten-based meat alternatives like seitan or tempeh can also be used.
Pork and Seafood Offer Unique Twists
Although less common, pork and seafood like shrimp or cod can provide a creative take on orange chicken. The sauce complements their flavors nicely. However, the texture obviously differs from chicken.
Beef, Lamb and Other Meats are Rarely Used
Meats like beef, lamb or turkey don’t typically lend themselves well to the traditional orange chicken preparation and flavor profile. They are rarely, if ever, used for this dish.
An Exploration of the Origins and Evolution of Orange Chicken
To better understand why chicken became so closely associated with orange chicken, it helps to trace the fascinating origins and evolution of this unique dish.
Born in the USA – Orange Chicken is a Chinese-American Fusion
Despite the name orange chicken actually originated right here in America. It’s a classic example of Chinese-American cultural fusion cuisine. The tangy sweet sauce was likely inspired by similar citrus-based glazes and batter-frying techniques used in other American Chinese dishes.
While the exact inventor is disputed, most accounts credit Chinese immigrant chefs in Hawaii, California and New York in the late 1800s and early 1900s. The early recipes used chicken dredged in cornstarch batter, fried, then coated in a sticky orange-flavored glaze.
Popularized by Fast Food Chains and Takeout Joints
In the late 20th century, orange chicken really took off in popularity as Chinese takeout restaurants started adding it to their menus. Regional fast food chains like Panda Express brought it to the mass market. The combination of fried chicken and sugary orange sauce proved to be a huge hit with American consumers. It quickly became one of the most beloved, iconic Chinese takeout dishes.
Adaptations Emerged Over Time
As orange chicken proliferated, some variations and creative adaptations emerged. Chefs experimented with baking or steaming instead of frying the chicken. Spices like chili or sesame were added to the sauce for extra kick. And non-chicken proteins gave rise to veggie, pork and shrimp orange chicken options.
However, the classic preparation method and traditional ingredients have stood the test of time. Orange chicken logged in the Chinese-American hall of fame forever linked to sweet, tangy and tender bites of crispy chicken.
A Closer Look at the Secret Sauce That Makes Orange Chicken So Tantalizing
So we’ve established that chicken is the undisputed star ingredient of orange chicken. But the namesake vibrant, sticky sauce is equally important in creating its signature flavor. Let’s break down what gives the sauce its hallmark sweet, sour and spicy qualities:
Sweet: Sugar and Orange Juice
Sugar or honey provide the classic sweet taste, while orange juice concentrates the fruity flavor. These two ingredients are essential in achieving that candied orange flavor.
Sour: Vinegar
Rice vinegar is most common, but other vinegars work too. The acidity balances out the sweetness and adds tang.
Salty: Soy Sauce
A bit of soy sauce enhances the savory umami flavors. This boosts the flavor impact without overly salting.
Spicy: Chili Peppers, Ginger
Minced chili peppers, chili oil or chili paste bring a touch of heat. Ginger adds warmth and pungency. Go easy on these to keep the sweet-sour balance.
Thick and Glossy: Cornstarch
Cornstarch thickens up the sauce so it nicely clings to the chicken. It also creates that sticky, syrup-like glaze.
Freshness: Orange Zest
For real orange essence, fresh orange zest is key. Dried doesn’t compare.
Aromatics: Garlic, Scallions
Garlic, scallions and sesame oil round out flavor subtleties.
So in short, while the sauce ingredients can vary a bit, the general flavor combo of sweet, sour and lightly spicy is what makes orange chicken sauce so craveable. Master this flavor profile, and you can use chicken or any other protein.
Preparation Methods Are Key to Creating the Ideal Texture
Now let’s discuss the preparation and cooking techniques that give orange chicken its signature crispy exterior combined with a juicy, tender interior:
Marinating is Crucial
Before breading and frying, the chicken needs to marinate for at least 20-30 mins, or up to a few hours if possible. Soy sauce, rice wine, ginger, garlic etc in the marinade boost flavor and tenderize.
Toss in a Starch Before Cooking
Coating the chicken in a cornstarch batter or egg before cooking ensures it fries up extra crispy. This light breading also absorbs the sauce nicely later on.
Deep Frying is Traditional
High heat deep frying in oil yields the crispiest texture. Pan frying in just 1-2 inches of oil can also work. Frying locks in chicken juices.
Baking is Healthier
Baking with a light breading yields a less greasy, healthier version. However, the chicken won’t get quite as crispy.
Sauce Thickens Upon Heating
Bring the sauce to a simmer to thicken it properly. This also melds all the flavors together.
Toss the Fried Chicken in Sauce
To get the sauce evenly coating each piece, toss the fried chicken wings in the prepared sauce right before serving.
Following these preparation steps helps achieve the ideal crunchy, saucy texture that orange chicken is loved for. While frying is traditional, baked orange chicken is a fine healthy alternative.
Serving Suggestions to Put the “Whole Meal” in This Main Dish
Orange chicken is usually the star of the show as a main dish. Here are some serving ideas to create a satisfying, complete meal:
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Steamed rice, fried rice, lo mein or veggie noodles. Carbs are a must with orange chicken!
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A fresh, crisp salad or lightly cooked stir fried veggies balance the richness. Broccoli, snap peas, bell pepper and cabbage work well.
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Don’t forget extra sauce for drizzling over your rice or noodles!
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Add some fresh orange wedges, sesame seeds, chopped scallions or cilantro for garnish.
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For variety, try coating shrimp or tofu in the orange sauce instead of all chicken.
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For a complete meal in one dish, add veggies like carrots, broccoli or snap peas right to the saucy chicken.
With the right mix of sides and extra sauce, orange chicken can be elevated from snack to a satisfying dinner the whole family will love.
So after breaking down the history, ingredients, cooking methods and serving suggestions, we can definitively conclude that chicken, specifically boneless skinless cuts like breasts and thighs, is the original and most authentic choice for orange chicken protein.
The mild flavor, texture and ability to remain juicy when fried or baked make chicken ideally suited to absorb and complement the sweet, tangy orange sauce. Non-chicken variations certainly exist, with tofu being a popular substitute. But at Chinese restaurants across America, you can safely bet that the orange chicken on the menu is made with tender, saucy pieces of chicken.
This iconic Chinese-American dish shows how cultures can come together to create something new and wonderful. The genius blend of fried chicken with a syrupy orange glaze has allowed orange chicken earn its place among America’s favorite Chinese takeout dishes. So the next time you enjoy this classic appetizer, you can amaze your friends with your new knowledge about the fascinating history and ingredients that come together to create the quintessential orange chicken experience.
How It Started – Orange Peel
In the 1800s, Chinese immigrants from the Guandong district immigrated to America seeking better opportunities. At the time, their district was ravaged from a rebellion and an unstable economy.
Their cuisine had some sweet elements, but overall was made of vegetables and meat stir-fried and served with rice.
The original “Orange Chicken” had no breading around each piece of chicken and the sauce was made of leftover orange or lemon peels cooked with soy sauce, chilies and garlic. The sauce had a citrus element, but it wasn’t as pronounced or sweet like you would think of today.
“Chow Chow” Restaurants were the first restaurants by Chinese immigrants in America. They were known for their inexpensive food, such as a dollar-all-you-can-eat menu.
Chefs had to make substitutions to accommodate the food that was available, such as using broccoli, carrots and peas instead of more common Chinese ingredients including Shitake mushrooms and mustard greens.
Some Americans were disgusted by how these chefs would use every part of the animal, such as dishes that featured chicken feet and head.
In the mid-1900s, Chinese restaurants began to adapt to American palates, which favored bolder flavors with more sweetness. Sodas were increasingly popular and that hunger for sugar in drinks drifted into Chinese cuisine.
Fat adds a lot of flavor and Chinese restaurants began to adapt chicken recipes to involve deep frying each piece of meat.
With added sugar and corn starch to help thicken and sweeten Chinese sauces, dishes such as General Tso’s Chicken, Sweet & Sour Chicken and, of course, Orange Chicken became very popular.
In 2013, Panda Express reported that it sold than 65 million pounds of Orange Chicken alone!
The surprising history of orange chicken
FAQ
What animal is orange chicken made from?
Origin. The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.
What meat is orange chicken made of?
Boneless, skinless chicken thighs, tenderloins, or breasts:Thighs give the juiciest, most flavorful results, but tenderloins are a solid choice if you prefer white meat. Chicken breasts will work too—just be careful not to overcook.
Is orange chicken cats and dogs?
Orange chicken can be tempting, but it has a few ingredients that aren’t ideal for our furry friends. The sauce often contains sugar, garlic, onions, and spices that can upset your dog’s stomach or worse.
Does Panda Express use real meat?
What is orange chicken made of?
Their cuisinehad some sweet elemenets, but overall was made of vegetables and meat stir-fryed and served with rice. The original “Orange Chicken” had no breading around each piece of chicken and the sauce was made of leftover orange or lemon peels cooked with soy sauce, chilis and garlic.
Is orange chicken a Chinese dish?
OK, so there comes orange chicken,” says Cherng, who says chef Kao was inspired by flavors from the Hunan Province in China. Cherng says the dish is a variation of another fan favorite, General Tsao’s chicken. “This is not a Chinese dish. It’s very much a cultural import,” says journalist Jennifer 8.
Why is orange chicken so popular?
With added sugar and corn starch to help thicken and sweeten Chinese sauces, dishes such as General Tso’s Chicken, Sweet & Sour Chicken and, of course, Orange Chicken became very popular. In 2013, Panda Express reported that it sold than 65 million pounds of Orange Chicken alone!
Where did orange chicken come from?
Panda Express co-founder Andrew Cherng says the chef who created Orange Chicken was inspired by flavors from the Hunan Province in China. “It was selling so well, except people said, you know, ‘Same flavor, do it without the bone.’