Orange Chicken

Written by Updated on March 20, 2024 in Asian, Main Course
Jump to Recipe Print Recipe

The Fascinating History of Orange Chicken

Orange chicken, with its irresistible combination of tangy citrus flavors and tender chicken, has become a beloved staple in Chinese-American cuisine. But how did this mouthwatering dish come to be? The history of orange chicken traces back to the 1980s in the United States, where it was invented by Chef Andy Kao at the Panda Express chain of restaurants. Inspired by traditional Chinese flavors and the American palate, Chef Kao crafted a dish that would soon capture the hearts and taste buds of millions.

The origins of orange chicken can be linked to General Tso’s chicken, another popular Chinese-American dish. Chef Kao sought to create a milder, sweeter alternative to the spicy and savory General Tso’s chicken, and thus orange chicken was born. The dish features bite-sized pieces of chicken that are battered, fried to crispy perfection, and then tossed in a sweet and tangy orange sauce made with fresh orange juice, zest, soy sauce, and other aromatic ingredients. Its vibrant color and enticing aroma make it a feast for both the eyes and the palate.

Since its inception, orange chicken has soared in popularity, becoming a staple not only at Panda Express but also at Chinese restaurants across the country. Its irresistible combination of sweet and savory flavors, coupled with its crispy texture, has made it a favorite comfort food for many. Whether enjoyed as a quick takeout meal or lovingly prepared at home, orange chicken continues to delight food enthusiasts of all ages, showcasing the enduring legacy of innovation and fusion in culinary history.

This recipe is INSANELY delicious. Enjoy!

Jump to Recipe Print Recipe
Orange Chicken
Print

Orange Chicken

Recipe by JohnnyCourse: MainDifficulty: Medium
Servings

3

servings
Prep time

45

minutes
Cooking time

25

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Chicken:

  • 1 1/2 lbs chicken thigh, boneless, skinless

  • 1/2 tbsp kosher salt

  • 1/2 tbsp garlic powder

  • 1/2 tsp White pepper

  • Breading:

  • 3/4 cup corn starch

  • 1/4 cup all purpose flour

  • 1 tsp Baking powder

  • 2/3 cup water

  • Sauce:

  • 1/2 cup water

  • 1/2 cup orange juice

  • 1/3 cup Orange concentrate

  • 3 tbsp sugar

  • 1 tbsp Soy sauce

  • 1/2 tbsp dark soy sauce

  • 1 bunch spring onions (6-7)

Instructions

  • Trim off fat from chicken. Slice into 1/4 inch chunks. Season with salt, white pepper, and garlic powder. Set aside and marinade for at least 30 minutes.
  • In a large bowl, combine cornstarch, flour, baking powder, and water. Whisk together until smooth and thick consistency (like a runny paste).
  • Add marinated chicken to the batter. Mix well until chicken is evenly coated.
  • In a bowl, mix together: water, orange juice, orange concentrate, sugar, soy sauce, and dark soy sauce and the light side of the spring onions.
  • In a large wok or pot, heat oil to 340°F. Fry battered chicken for 3-4 minutes or until the batter is firm and is a pale beige color.
  • Remove from oil and strain. Let it cool. (You can store this in the fridge for up to one week)
  • When ready to cook, fry par fried chicken for another 2-3 minutes at 400°F or until batter turns lightly golden.
  • In a pan heat as much sauce mixture as you need. (I usually do half at a time) Once sauce is boiling, add cornstarch slurry to thicken.
  • Add double fried chicken pieces, toss well and until everything is evenly coated. Top with the green side of the spring onions.
  • Serve over steamed rice and enjoy!