Orange chicken
Orange chicken
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| Origin | |
|---|---|
| Place of origin | China (original version) United States (American Chinese version) |
| Region or state | Hunan (original version) North America (American Chinese version) |
| Details | |
| Course served | Main |
| Serving temperature | Hot |
| Main ingredient(s) | Chicken, orange sauce or orange peels |
Orange chicken (simplified Chinese: 陈皮鸡; traditional Chinese: 陳皮雞; pinyin: chénpí jī; Wade–Giles: ch'en²-p'i³-chi¹; Jyutping: can4 pei4 gai1) is an Chinese dish of Hunan origin.[1]
Contents
Origin
The variety of orange chicken most commonly found at North American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso's chicken in america rather than the dish found in mainland China.
Variations
In most countries in the western hemisphere, the names "orange chicken", "orange chicken peel", "orange flavor chicken", and "tangerine chicken" are typically used for this particular dish. In Chinese, however, the dish is always known as "陳皮雞", literally "old peel chicken", referring to dried orange or tangerine peel, which is used in traditional Chinese medicine as well as cooking. For restaurants outside of Asia, fresh orange peel is often used instead, or even no peel at all.
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See also
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References
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