Chinese orange chicken has become one of the most beloved dishes in Chinese-American cuisine. With its crispy fried chicken coated in a sweet, tangy orange sauce, it’s easy to see why it has gained such widespread popularity. But what exactly is this dish called in its native China? And how did it make the journey from Asia to become a staple menu item at Chinese restaurants across America?
In this article, we’ll explore the colorful history and origin of Chinese orange chicken to understand how it got its name and evolved into the sticky, sweet treat so many know and love today. Whether you’re a foodie looking to expand your cultural horizons or simply curious about the backstory of your favorite takeout meal, read on to satisfy your craving for knowledge about this distinctive dish.
What Is It Called in China?
In Mandarin Chinese, orange chicken is called “陳皮雞” (Chén Pí Jī). This literally translates to “orange peel chicken.” The name refers to the dried orange peels traditionally used to flavor the dish in China Other common Chinese names for the dish include “橙皮雞” (Chéng Pí Jī) and “陳皮子雞” (Chén Pí Zi Jī).
So why doesn’t the Americanized version contain actual orange peels? While dried citrus peels are prized in Chinese cooking, the American palate differs To appeal to Western tastes, Chinese immigrants adapted the recipe to suit ingredients readily available in the U.S, including fresh orange juice, soy sauce, and spices. The name “orange chicken” stuck even though the ingredients changed.
Origins in Hunan Cuisine
Orange chicken as we know it today likely originated from a Hunan recipe called “Chen Pi Ji.” Hunan province, located in south-central China, is renowned for its spicy, bold flavors. The region’s cooking makes liberal use of chili peppers and dried spices.
Traditional Chen Pi Ji is made by braising chicken still on the bone in a sauce infused with dried tangerine or orange peels, garlic, soy sauce, and hoisin. The dried citrus peels impart a complex aroma and help tenderize the meat. This dish has a savory-sweet flavor profile with a moderate spicy kick.
Adaptation for American Tastes
Chinese immigrants recreated Chen Pi Ji using ingredients available in America Around the 1880s, Chinese workers brought their native cuisine to the West Coast. They improvised recipes with US-grown produce and meats These early Chinese-American dishes were sweeter and milder to accommodate local preferences.
In the 1980s, Chinese fast food chain Panda Express introduced innovative orange chicken to their menu. Their version featured crisp, boneless fried chicken bites coated in a syrupy orange sauce. It was inspired by General Tso’s chicken – another Americanized Chinese dish. The rest is history. Orange chicken has since dominated Chinese takeout joints and frozen food aisles across the nation.
Key Differences From the Original Dish
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Boneless chicken pieces are used instead of bone-in cuts. This makes it easier to eat.
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Fresh orange juice replaces dried orange peels, creating a sauce with a more sugary citrus taste.
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Chicken is fried instead of braised or boiled. The batter provides a crispy texture.
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Strips or nuggets are the norm instead of whole pieces or chunks.
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Chili peppers are optional instead of being a key ingredient. The spiciness is toned down.
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Additional sweeteners like brown sugar or honey enhance the sauce’s sweet profile.
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Thickeners like corn starch give the sauce a thicker, stickier consistency.
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Aromatics like garlic, ginger, and green onion are used in greater quantities.
Popularity of Chinese Orange Chicken in America
This reinvented orange chicken has dominated Chinese restaurant menus since its debut. American diners were drawn to the combination of crunchy, juicy chicken blanketed in sweet citrus sauce. It was an instant hit.
Panda Express reports that orange chicken makes up a whopping 30% of their sales. It’s their most popular dish by far. Other chains quickly added it to their menus to compete. Chinese takeout simply isn’t complete without the option of orange chicken.
Beyond restaurants, orange chicken is now a frozen food staple. Grocery stores stock various brands of frozen orange chicken dinners, enticing time-strapped home cooks. Some schools even offer it in their cafeterias. It’s safe to say this Chinese-American creation has become a classic comfort food.
Variations Across Cultures
As orange chicken spread globally along with Chinese immigration, local cultures put their own spin on it. Though the basic premise is the same, you can find subtle variations adjusted to regional tastes.
In Australia, cooks often use chicken marylands (leg quarters). Europeans add more vegetable sides like broccoli and bell peppers. Some Latin American versions incorporate tropical fruit like pineapple or mango in the sauce. No matter where you are, orange chicken is constantly evolving.
Authentic or Inauthentic?
Debates rage in culinary circles about whether Americanized orange chicken should be considered authentic Chinese food. Purists argue the heavy modifications make it entirely inauthentic. They insist Chen Pi Ji is the real deal.
Others counter that adaptation and evolution are natural processes in cuisine. Chinese immigrants crafted orange chicken from their cultural traditions using available ingredients. Though altered for new palates, it retains the soul of the original. This side calls for a more flexible view on authenticity.
No matter which side of the debate you fall on, orange chicken’s popularity is undisputed. This unique fusion food blends culinary traditions from east and west into a greater whole. Its flavor may seem more American than Chinese, but it represents the blending of diverse cultures that defines the modern American experience. Next time you crack open a takeout box of orange chicken, appreciate how it symbolizes this melting pot we call home.
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Chinese-American Orange Chicken Recipe
For the Marinade:
- 1 large egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine (see notes)
- 2 tablespoons 80-proof vodka
- 1/4 teaspoon baking soda
- 3 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks (see notes)
For the Dry Coating:
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Sauce:
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine (see notes)
- 2 tablespoons Chinese rice vinegar or distilled white vinegar
- 3 tablespoons homemade or store-bought low-sodium chicken stock
- 4 tablespoons sugar
- 1 teaspoon roasted sesame seed oil
- 2 teaspoons grated zest and 1/4 cup juice from 1 orange
- 1 tablespoon cornstarch
- 4 (2-inch) strips dried orange peel (see notes)
- 2 teaspoons peanut, vegetable, or canola oil
- 2 teaspoons minced garlic (about 2 medium cloves)
- 2 teaspoons minced fresh ginger (about 1 (1-inch) piece)
- 2 teaspoons thinly sliced scallion bottoms (about 1 scallion)
To Finish:
- 2 quarts of peanut, canola, or vegetable oil for deep frying
- Steamed white rice and steamed broccoli for serving
- For the Marinade: Beat egg white in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and cornstarch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
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- For the Dry Coat: Combine flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
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- For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, orange zest and juice, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Add dried orange peel. Set aside.
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- Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape up any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Transfer sauce to a bowl to stop cooking, but dont wipe out skillet.
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- To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.
- Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
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- Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F (163-190°), until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
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- Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.
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Maximizing the Orange Flavor in the Sauce
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Most of my testing for this sauce revolved around packing in the right orange flavor. I started by drying out orange peels naturally in the sun, then used them to flavor the sauce. It was tasty, but lacked the brightness I was after (not to mention it took over a day to dry the peels properly).
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Drying the orange peels in the oven sped up the process, but didnt do much for flavor. What about fresh peels?
They were certainly brighter in flavor, but lacked the intense, almost raisin-like depth of dried peels.
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The key turned out to be a threefold combination: I used dried strips of orange peel along with some fresh-grated orange zest, and a good amount of fresh juice in the sauce as well.
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I made the sauce by sautéing some ginger, garlic, and scallions, then deglazing the pan with Chinese rice wine, just a touch of soy sauce, some fresh orange juice, some vinegar, sugar, and salt.
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A little cornstarch thickens it up to chicken-coating texture.
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And if youre the kind who likes their orange chicken a little spicy, a touch of red chile or even sriracha wouldnt hurt here.
Oh, and hey Mr. Harless, look what I did: I can now get take out-style Chinese-American orange chicken and I dont even have to pick up the phone! Hows that for lazy?
This story was originally published under the column name “The Food Lab Redux.”
Orange Chicken | Way Better Than Takeout #shorts
FAQ
What is orange chicken called at Chinese restaurants?
In Chinese, this dish is known as “陳皮雞“, literally “dried citrus peel chicken”, referring to dried orange or tangerine peel.
Is orange chicken the same as General Tso’s chicken?
No, orange chicken and General Tso’s chicken are not the same, though they share some similarities. Both are popular, deep-fried chicken dishes served in a sweet sauce, but they differ in flavor profiles and ingredients.
Is Chinese sweet and sour chicken the same as orange chicken?
Orange Chicken is crispy and light due to its thin glaze. Meanwhile, Sweet and Sour Chicken is crispy with a thicker and more indulgent sauce. Their different textures make them both a delicious choice when you are craving Chinese food.
What Chinese dish is similar to orange chicken?
Is orange chicken a traditional Chinese dish?
No, Orange Chicken is not a traditional Chinese dish. While the dish is inspired by traditional Chinese cuisine, it is a distinctly Chinese-American creation that was developed in the United States.
What is orange chicken?
Originating in 1987, orange chicken is not nearly as old as Chinese American cuisine but encompasses all of the characteristics of Americanization; spicy, citric, bone-in chicken dishes popular in China transformed into boneless, battered, and deep-fried chicken nuggets smothered in a sugary sweet and sour orange glaze.
Where did orange chicken come from?
The exact origin of Orange Chicken is unclear, but it is often attributed to Chef Andy Kao, a Taiwanese-American chef who worked at the Panda Inn restaurant in Glendale, California. Kao is said to have created the dish as a variation of traditional Chinese recipes, using ingredients and cooking techniques that were familiar to American palates.
What are the different types of orange chicken?
Hunan Chicken: This term is sometimes used to refer to a spicier version of orange chicken, with the addition of chili peppers. Mandarin Chicken: This name evokes the classic Chinese flavors of the dish, with a focus on the orange marinade. Orange Peel Chicken: This variation incorporates orange peel into the marinade, adding a subtle citrusy note.
What is the difference between orange chicken and Chinese chicken?
However, the specific combination of flavors and the heavy emphasis on orange characterize Orange Chicken as a unique Chinese-American creation. The key difference lies in the overall balance of flavors, the texture of the chicken, and the specific ingredients used in the sauce. FAQ 7: Can I make a healthier version of Orange Chicken at home?
Why do Chinese eat orange chicken?
The use of orange flavoring in Orange Chicken was likely inspired by the popularity of orange-flavored sauces in traditional Chinese cuisine. Orange peel is a common ingredient in many Chinese dishes, and the sweet and sour flavor of orange is often used to balance the savory flavors of meat and vegetables.