Happy National Orange Chicken Day

Orange chicken is a popular dish in American Chinese cuisine, characterized by crispy chicken pieces coated in a tangy orange sauce. While the exact origins of orange chicken are unclear, it is believed to have been created in the United States in the late 20th century.

The dish is often associated with Panda Express, a fast-food Chinese restaurant chain founded in 1983 in Glendale, California. It is widely believed that Panda Express played a significant role in popularizing orange chicken and making it a staple in American Chinese cuisine.

The inspiration for orange chicken can be traced back to traditional Chinese recipes that feature sweet and sour flavors. However, the specific combination of crispy chicken and tangy orange sauce is a uniquely American adaptation. It is said to have been developed by Panda Express chefs experimenting with different flavor profiles to cater to American tastes.

Over time, orange chicken gained immense popularity and became a go-to dish at many Chinese-American restaurants across the United States. It has since become a beloved and iconic dish, enjoyed by people of all backgrounds.

While the origins of orange chicken may be rooted in American Chinese cuisine, it’s important to note that it may not be a traditional dish in China. It is more of an Americanized version of Chinese cuisine, tailored to suit local preferences.

Today, orange chicken remains a favorite among many, and variations of the dish can be found in numerous Chinese restaurants and takeout establishments around the world.

Here’s a delicious recipe for orange chicken:

Ingredients:

For the chicken:

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 eggs, beaten
• Vegetable oil, for frying

For the sauce:

• 1 cup orange juice (freshly squeezed is best)
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• Zest of 1 orange
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For garnish:

• Thinly sliced green onions
• Sesame seeds

Instructions:

1. In a large bowl, combine the cornstarch, flour, salt, and black pepper. Dip each piece of chicken into the beaten eggs, then coat it with the flour mixture. Shake off any excess coating. Repeat with the remaining chicken pieces.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add enough oil to come up about 1 inch (2.5 cm) on the sides of the pan. Once the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the cooked chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat until all the chicken is cooked.
3. In a medium saucepan, combine the orange juice, chicken broth, soy sauce, rice vinegar, brown sugar, orange zest, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
4. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce while continuously whisking. Cook for an additional 1-2 minutes until the sauce has thickened.
5. Add the fried chicken pieces to the sauce and toss until they are evenly coated. Allow the chicken to simmer in the sauce for 2-3 minutes to absorb the flavors.
6. Serve the orange chicken over steamed rice and garnish with sliced green onions and sesame seeds.

Enjoy your homemade orange chicken!