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

Two of the most popular Chinese takeout meals in the US are orange chicken and beef. The outside is crispy and fried, and it comes with a sweet and sour orange sauce. Both kids and adults love it. That being said, what makes orange chicken so crunchy? The secret is in the breading.

An Overview of Orange Chicken

Chicken pieces are battered and deep-fried until crispy to make orange chicken. The fried chicken is then covered in an orange sauce that is sticky, sweet, and sour. The sauce gives the dish its name, but it doesn’t have any orange juice or oranges in it. Instead, spices, soy sauce, and other things give it its bright orange color.

The sauce gives orange chicken its unique flavor, but the texture is what really makes it appealing. The crunchy outside gives it a satisfying crunch, and the soft, juicy chicken inside goes well with it. This difference in texture is what makes orange chicken different from other Chinese chicken dishes.

The Role of Breading

How does orange chicken get its very crispy outside? The key is in the breading, or coating, that is put on it before it is fried. 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.

what is orange chicken breading made of

The Best Chicken to Use for Orange Chicken

There is no specific chicken cut that works better than any other. Personally, I like boneless skinless chicken thighs because they’re inexpensive and stay a bit juicier than chicken breasts. But you can use chicken breasts if that’s what you prefer.

For this recipe, you can also use chicken wings. Just bake them for 45 minutes or deep fry them for about 12 minutes until they’re done, then add the sauce.

Suggestions and Substitutions

To make a vegetarian version of this orange chicken, I recommend using tofu. Make sure to press the tofu to get rid of as much water as you can. Then, mix the tofu with the egg and cornstarch mixture the same way you would the chicken.

what is orange chicken breading made of

How Panda Express Makes 110 Million Pounds of Orange Chicken per Year — The Experts

FAQ

What is chicken breading made of?

There are three main parts to the breading process: seasoned flour, an egg that has been whisked (sometimes with cream or water added), and breadcrumbs (Italian, panko, gluten-free, or any kind you like!) This has been an important part of my cooking education ever since I learned how to reach the counter.

What is orange chicken made out of?

A lot of Chinese takeout dishes have fried chicken pieces tossed with sauce, and orange chicken is one of them. In this case, the sauce is a mix of soy sauce, water, and orange juice, plus some cornstarch thickener to make the sauce just thick enough to coat the chicken.

Is Panda Express orange chicken breaded?

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.

How does orange chicken stay crispy?

Below are my best tips to ensure your chicken comes out golden, crunchy, and oh-so-delicious, every single time.
  1. Use Cornstarch for Extra Crispiness. …
  2. Don’t Overcrowd the Pan. …
  3. Get the Oil Temperature Right. …
  4. Don’t Skip the Paper Towels. …
  5. Coat the Chicken Just Before Serving.

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