Orange chicken (simplified Chinese: ???; traditional Chinese: ???; pinyin: chénghu? j?; Jyutping: caang2 faa1 gai1) is a Chinese dish of Hunan origin.
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Origin
The variety of orange chicken most commonly found at North American Chinese 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 North America rather than the dish found in mainland China. For many years Orange Chicken was actually made from other meats. Sometimes even different cuts from the cow could be disguised as chicken. This only happened when there were chicken plagues throughout China. In mid 1600's China experienced a disease that killed off many different types of chicken. While the southern part of China still used chicken in their dishes the northern part could not. Though called Chinese food, orange chicken is rarely found in Chinese restaurants in China.
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Variations
In most countries in the western hemisphere, the names "orange chicken", "orange chicken peel", "orange flavoured chicken", and "tangerine chicken" are typically used for this particular dish.
In Chinese, this dish is known as "???", literally "(Fresh) Orange peel chicken". The dish also has a variation known as "???", literally "Dried Citrus 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.
Source of the article : Wikipedia
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