What is Chinese Orange Chicken Called? Unraveling the History and Origin of This Popular Chinese-American Dish

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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 made Chen Pi Ji with American ingredients. Around the 1880s, Chinese workers brought their home cooking to the West Coast. They made up their own recipes using meats and vegetables grown in the US. These early Chinese-American dishes were sweeter and milder to suit local tastes.

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

  • Boneless chicken pieces are used instead of bone-in cuts. This makes it easier to eat.

  • Dried orange peels are swapped out for fresh orange juice, which gives the sauce a sweeter citrus flavor.

  • Chicken is fried instead of braised or boiled. The batter provides a crispy texture.

  • Strips or nuggets are the norm instead of whole pieces or chunks.

  • Chili peppers are optional instead of being a key ingredient. The spiciness is toned down.

  • Additional sweeteners like brown sugar or honey enhance the sauce’s sweet profile.

  • Thickeners like corn starch give the sauce a thicker, stickier consistency.

  • 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 sell many brands of frozen orange chicken dinners, which appeal to busy home cooks. Some schools even offer it in their cafeterias. Without a doubt, this Chinese-American dish 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?

There are heated arguments in the food world about whether orange chicken that has been Americanized should be considered real 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.

what is chinese orange chicken called

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
  • One pound of chicken thighs without bones or skin, cut into 1/2- to 3/4-inch pieces (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
  • 1/2 teaspoon of grated orange peel and 1/4 cup of orange juice
  • 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 oil for deep frying, such as peanut, canola, or vegetable
  • Steamed white rice and steamed broccoli for serving
  • In a large bowl, beat the egg white until it breaks down and gets a little foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. In a large bowl, mix baking soda and cornstarch with a whisk. Put the chicken in a large bowl and use your fingers to coat it all the way through. Cover with plastic wrap and set aside.
  • Put flour, cornstarch, baking powder, and 1/2 teaspoon of salt in a large bowl. This is for the dry coat. Whisk until homogenous. Add the marinade you saved and mix it with a whisk until it forms big, mealy clumps. Set aside.
  • In a small bowl, mix together soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, orange zest and juice, and cornstarch. Use a fork to break up any lumps in the cornstarch. Add dried orange peel. Set aside.
  • Put oil, garlic, ginger, and chopped scallions in a large skillet and set it over medium-low heat. Stir the vegetables around for about three minutes, or until they smell good and are soft but not browned. Mix the sauce and add it to the pan. Make sure to scrape the bottom to get rid of any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Move the sauce to a bowl to stop cooking, but don’t clean the pan.
  • In a large wok or Dutch oven, heat 1 1/2 quarts of peanut, vegetable, or canola oil to 350°F (177°C). Keep the flame at a steady level to finish.
  • Moving the chicken from the marinade to the dry coat mixture one piece at a time, tossing each time to coat the chicken. When all the chicken is added to the dry coat, lightly toss it with your hands to make sure it covers all the chicken. Press the dry mixture onto the chicken to make sure it sticks.
  • To cook the chicken, carefully lower each piece into the hot oil while shaking off any extra coating. Be careful not to drop the chicken. Once all the chicken is added, stir the food with long chopsticks or a metal spider and keep the heat between 325°F (163°F) and 375°F (163°F) for about 4 minutes, or until the chicken is cooked all the way through and very crispy. Transfer chicken to a paper towel-lined bowl to drain.
  • Add chicken to empty skillet and return sauce to skillet. Toss the chicken and use a rubber spatula to fold it so that all of the pieces are covered. Serve immediately with white rice.

Maximizing the Orange Flavor in the Sauce

what is chinese orange chicken called

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 it wasn’t bright enough for me, and the peels took more than a day to dry properly.

what is chinese orange chicken called

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.

what is chinese orange chicken called

It turned out that using dried orange peel strips, fresh orange zest, and a lot of fresh orange juice in the sauce were the combinations that worked best.

what is chinese orange chicken called

I made the sauce by cooking ginger, garlic, and scallions in butter. Then I used Chinese rice wine, a little soy sauce, fresh orange juice, vinegar, sugar, and salt to clear out the pan.

what is chinese orange chicken called

A little cornstarch thickens it up to chicken-coating texture.

what is chinese orange chicken called

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?

General Tso’s chicken and sesame chicken are the Chinese dishes most similar to orange chicken, particularly in the US. All three are sweet, fried chicken dishes served with a sauce.

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?

Orange chicken, which started in 1987 and isn’t even close to as old as Chinese American food, has all the traits of Americanization. Spicy, sour, bone-in chicken dishes that were popular in China were turned into boneless, battered, and deep-fried chicken nuggets covered in a sweet and sour orange glaze.

Where did orange chicken come from?

While no one is sure where Orange Chicken came from, it is often credited 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.

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