What is Orange Chicken Breading Made Of? A Look at This Beloved Chinese Takeout Dish

Orange chicken is one of the most popular Chinese takeout dishes in the United States. Known for its crispy fried exterior coated in a sweet and tangy orange sauce it’s a favorite among kids and adults alike. But what exactly gives orange chicken its signature crunch? The secret lies in the breading.

An Overview of Orange Chicken

Orange chicken consists of chicken pieces that are battered and deep fried until crispy. The fried chicken is then tossed in a sticky, sweet and sour orange sauce The sauce is what gives the dish its name, though it does not actually contain any orange juice or oranges. Instead, the vibrant orange color comes from spices, soy sauce, and other ingredients

While the sauce provides the signature flavor, the appeal of orange chicken is very much rooted in its texture. The crispy outer layer provides a satisfying crunch that contrasts nicely with the tender, juicy chicken inside. This textural experience is what sets orange chicken apart from other Chinese chicken dishes.

The Role of Breading

So how does orange chicken achieve that ultra-crispy exterior? The key is in the breading, or coating used prior to frying. Breading serves several important purposes

• It adheres to the chicken to seal in moisture and flavor
• It protects the chicken from direct oil contact, preventing overcooking
• It provides a crispy, crunchy exterior after frying
• It allows sauces and seasonings to adhere to the chicken

Without the coating, naked fried chicken tends to end up soggy and oil-logged rather than crispy. So the breading plays an integral role in producing the texture orange chicken is known for.

Common Breading Ingredients

While recipes can vary, orange chicken breading typically consists of some combination of the following ingredients:

• Flour – Provides structure and crunch to the coating. All-purpose flour is most commonly used.

• Cornstarch – Helps crisp up the coating and retain moisture. Also thickens up the batter.

• Eggs – Act as a binder to help the breading adhere tightly to the chicken.

• Baking powder – Creates air pockets in the batter for added crispiness.

• Water – Thins out the batter to optimal coating consistency.

• Salt – Seasons the breading and enhances overall flavor.

• Spices and herbs – Ginger, garlic powder, paprika, cayenne and black pepper add flavor.

The specific measurements and blend of ingredients differs between recipes. But flour, cornstarch, eggs, and seasoning are almost always present in orange chicken breading.

Preparing the Chicken

Properly preparing the chicken is also vital for creating a crispy breading. The chicken is usually marinated prior to breading to increase tenderness and infuse flavor. Common marinades include egg whites, cornstarch, buttermilk, rice wine, and soy sauce.

Once marinated, the chicken is tossed in the dry breading ingredients like flour and cornstarch to evenly coat each piece. The chicken is then dipped in the wet batter ingredients like beaten eggs and water. This helps the coating stick tightly to seal in juices.

Some recipes have you fry the chicken twice – once briefly to set the coating, then again to finish crisping. Frying in small batches at the ideal oil temperature (350°F) is also key. This prevents overcrowding and lowers the oil temperature.

Breading Variations

There are a few common orange chicken breading variations:

• Traditional batter – Wet batter with flour, cornstarch, baking powder, eggs, water. Creates a light, lacy crust.

• Double-dipped – Chicken is double-dipped in wet batter then dredged again in dry ingredients. Yields extra thick, crispy breading.

• Cornstarch only – A crispy cornstarch batter without flour. Sticks well and fries up extra crispy.

• Velveting – Coating chicken in egg whites and cornstarch only. Produces a thin, delicate crunch.

The breading method largely comes down to texture preference. Lighter batters tend to yield a crackly, lacier crunch. Thicker coatings create a hearty crispy shell.

Frying the Battered Chicken

Once dredged in the breading of choice, the chicken goes into hot oil to fry. Peanut, vegetable, canola or grapeseed oil are typically used for their high smoke points. The ideal frying temperature for orange chicken is between 325°F – 350°F.

Frying the breaded chicken in small batches is crucial for keeping the oil temperature consistent. Overcrowding causes the temperature to drop, resulting in greasy chicken.

The chicken fries for 3-5 minutes until the batter becomes golden brown and the meat cooks through. A cooking thermometer inserted into the thickest part should read 165°F.

The fully cooked chicken is then drained on a wire rack or paper towels before tossing in the signature orange sauce.

Why Breading Matters

When perfectly executed, the interplay between the crispy browned breading and the savory sauced chicken is what makes orange chicken so crave-worthy. The light, crunchy coating provides textural contrast and locks in the chicken juices. It also allows the sauce to adhere to the chicken, ensuring maximum flavor in each sticky, sweet and tangy bite.

So while the orange sauce gives this dish its name, remember that the superior breading is what gives orange chicken its enduring appeal. Crispness is king when it comes to this iconic Chinese-American creation.

Yes, Panda Express’s orange chicken is breaded. It is made with battered and deep-fried chicken pieces, which are then tossed in their signature orange sauce.