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2024-11-18 04:22:14
Orange Chicken
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by Vivian Chan-Tam
In 1987, chef Andy Kao and Andrew Cherng, a founder and chairman of Panda Express, developed orange chicken, a dish of fried chicken pieces coated in a sticky citrus sauce. The top-selling dish was inspired by a Taiwanese fried chicken dish, a Sichuan beef stir-fry with dried tangerine peels and the sweet-and-sour flavors popular in the Jiangsu region of China. In this version, boneless, skinless chicken thighs are coated in cornstarch, deep-fried until crisp, then tossed in a sweet and tangy sauce made with fresh orange juice. Adjust the heat to your preference with crushed red pepper, and serve over a bed of fluffy jasmine rice.
In 1987, chef Andy Kao and Andrew Cherng, a founder and chairman of Panda Express, developed orange chicken, a dish of fried chicken pieces coated in a sticky citrus sauce. The top-selling dish was inspired by a Taiwanese fried chicken dish, a Sichuan beef stir-fry with dried tangerine peels and the sweet-and-sour flavors popular in the Jiangsu region of China. In this version, boneless, skinless chicken thighs are coated in cornstarch, deep-fried until crisp, then tossed in a sweet and tangy sauce made with fresh orange juice. Adjust the heat to your preference with crushed red pepper, and serve over a bed of fluffy jasmine rice.
Ingredients
- 6 to 8 cups vegetable oil, plus more as needed
- 1¼ pound boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- ⅛ teaspoon ground white pepper, optional
- 2 large oranges
- ⅓ cup lightly packed brown sugar
- 2 tablespoons rice vinegar
- 2 large eggs
- 1¼ cups cornstarch
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 4 garlic cloves, minced
- 1 (½-inch) piece ginger, peeled and grated
- ½ to 1 teaspoon crushed red pepper, to taste
- 2 scallions, thinly sliced
- 4 cups steamed jasmine rice, for serving
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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