Orange chicken is one of those classic Chinese-American dishes that makes you wonder, how did it get to America? What happened to it along the way that turned it from a citrus-flavored chicken stir-fry to the crispy, sweet and flavorful dish we CRAVE whenever we step into a Chinese restaurant?
What is orange chicken? Orange chicken is a Chinese-American invention made with two-bite-sized pieces of boneless, skinless dark meat chicken that is battered, fried, and “wok-tossed” in a thick and sticky, sweet-and-spicy orange sauce. It was invented in 1987 by Chef Andy Kao exclusively for Panda Express.
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 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. 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 accomodate 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 meaet.
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!
How Panda Express Makes 110 Million Pounds of Orange Chicken per Year — The Experts
FAQ
What meat is orange chicken made of?
What is Panda Express orange chicken made of?
How was orange chicken made?
Is orange chicken from panda dark meat?
What is orange chicken?
Orange chicken is an American Chinese dish of fried chicken in a sweet orange-flavored chili sauce glaze. 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.
Where did orange chicken come from?
The origins of orange chicken are not entirely clear, but the dish is believed to have been created during the Ming dynasty. It was originally made with whole chickens that were marinated in a sweet and sour sauce and then deep-fried. Over time, the dish evolved to include crispy chicken pieces coated in the sauce.
Is orange chicken Chinese food?
Orange chicken is called Chinese food in North America, but orange chicken is rarely found in Chinese restaurants in China. Andrew Cherng, owner and founder of Panda Express, said that orange chicken is just a variation of General Tso’s chicken, another dish that is almost unknown in China. Journalist Jennifer 8.
When did orange chicken become popular?
Orange chicken became popular in the United States in the 1970s, when Chinese restaurants began serving it as an alternative to sweet and sour pork. Today, orange chicken is one of the most popular dishes in Chinese restaurants around the world. It is often served with steamed rice or noodles.