Have you ever wondered about that tangy, sweet, crispy delight known as orange chicken? If you’re anything like me, you’ve probably demolished countless takeout cartons of this American Chinese staple while binge-watching your favorite shows. But here’s something that might blow your mind – did Panda Express actually invent this beloved dish? Let’s dive into the sticky-sweet history and uncover the truth!
The Birth of an American Chinese Icon
Let’s cut right to the chase – YES, Panda Express did invent orange chicken as we know it today. But there’s more to this story than just a simple yes or no answer.
According to multiple sources orange chicken was created in 1987 by Chef Andy Kao who was working for Panda Express at the time. What’s really interesting is that this culinary creation didn’t happen in mainland China – it was actually born in Hawaii!
Kao, a Taiwanese-born chef with French culinary training was inspired by the flavors of Hunan province in China. He took a traditional dish called “chen pi ji” (dried citrus peel chicken) and reimagined it for American palates.
The original Chinese dish was:
- Spicy and sour (not sweet)
- Made with bone-in chicken
- Flavored with dried orange or tangerine peel
- Common in Hunan cuisine
What Kao created was something entirely different:
- Sweet and slightly spicy
- Made with boneless chicken
- Battered and deep-fried
- Coated in a thick, sweet orange glaze
The Real Inspiration Behind Orange Chicken
According to Andrew Cherng, the founder of Panda Express, orange chicken is actually a variation of another American Chinese creation – General Tso’s chicken. In fact, journalist Jennifer 8. Lee states that “both General Tso’s chicken and Orange Chicken are Americanized mutations of sweet and sour dishes found in China.”
The journey from traditional Chinese cuisine to American Chinese food represents a fascinating evolution of flavors and cooking techniques. Chinese immigrants who came to America, particularly during the California Gold Rush in the mid-1800s and later waves of immigration in the 1960s, adapted their traditional recipes to:
- Use locally available ingredients
- Appeal to American taste preferences
- Create dishes that were faster to prepare
- Develop flavors that would be familiar yet exotic to Western palates
Why Orange Chicken Became So Popular
Once Chef Andy Kao perfected his orange chicken recipe in 1987, it quickly became a sensation. Today, this single dish accounts for an astonishing 30% of Panda Express’s sales! The company sells over 100 million pounds of orange chicken every year – that’s enough to circle the globe several times over!
What makes it so irresistibly popular? I think it’s the perfect storm of flavors and textures:
- The satisfying crunch of the battered chicken
- The sweet-tangy-spicy balance of the sauce
- The familiar yet exotic flavor profile
- The convenient, boneless pieces
The dish has become so embedded in American food culture that it’s now served in school cafeterias, military bases, and is available as frozen meals in supermarkets. Even The Big Bang Theory’s Sheldon Cooper declared it his favorite Chinese food!
The Secret Behind The Sauce
What exactly goes into that addictive orange sauce? While Panda Express guards their exact recipe, we know the basic components include:
- Orange juice and zest (for that citrusy punch)
- Soy sauce (for umami depth)
- Brown sugar (for sweetness)
- Ginger and garlic (for aromatic complexity)
- Red chili flakes (for that subtle heat)
- Cornstarch (for thickening)
The chicken itself is coated in a mixture of egg, cornstarch, and flour before being deep-fried to crispy perfection. This creates the ideal surface for the sticky sauce to cling to.
Not Exactly Health Food…
Let’s be real for a sec – orange chicken isn’t winning any nutrition awards. A single serving at Panda Express contains:
- 490 calories (just for the chicken!)
- 23 grams of total fat
- 5 grams of saturated fat
- 51 grams of carbs
- 820mg of sodium
If you pair it with chow mein, you’re looking at a meal that tops 1,000 calories – about half the recommended daily intake for many adults! But hey, sometimes you gotta live a little, right?
The Cultural Debate
Not everyone is thrilled about orange chicken’s popularity. Some Asian Americans have criticized dishes like orange chicken as “white people’s Chinese food” that reinforces stereotypes and overshadows authentic Chinese cuisine.
On the flip side, defenders (including Panda Express’s head chef of culinary innovation, Jimmy Wang) argue that American Chinese cuisine represents a valid expression of the immigrant experience. Cuisine, like culture, evolves and adapts to new environments.
I personally think there’s room to appreciate both authentic regional Chinese cuisines AND American Chinese creations like orange chicken. They represent different culinary traditions with their own merits and histories.
Make Your Own Orange Chicken
Wanna try making this iconic dish at home? Countless food bloggers and chefs have created copycat recipes, often with healthier twists like baking instead of frying or reducing the sugar content.
Here’s a super simple version you might wanna try:
Basic Orange Chicken Recipe
- Cut boneless chicken thighs into bite-sized pieces
- Coat in beaten egg, then dredge in a mixture of cornstarch, flour, salt and pepper
- Fry until golden and crispy
- For the sauce, combine orange juice, orange zest, soy sauce, brown sugar, garlic, ginger, and red pepper flakes
- Simmer until slightly thickened
- Toss fried chicken in sauce and garnish with green onions
The Future of Orange Chicken
As dietary trends shift toward healthier options, Panda Express has started to adapt. They’ve already introduced a vegan orange chicken option, and we might see reduced-sugar or lower-sodium versions in the future.
Some food industry experts speculate we could see regional variations incorporating flavors from different Chinese provinces, or even orange chicken-flavored snacks and products expanding beyond restaurant settings.
The Bottom Line
So there you have it – Panda Express did indeed invent orange chicken as we know it today. While inspired by traditional Chinese flavors, orange chicken is a distinctly American creation that represents the evolution of immigrant cuisine in a new cultural context.
Next time you’re digging into that familiar orange-hued takeout, remember you’re not just eating dinner – you’re taking a bite out of culinary history! A delicious, sticky, not-very-authentic-but-who-cares bite of history.
What do you think about orange chicken? Love it? Hate it? Have a killer homemade recipe? Drop me a comment below!
How It Started – Orange Peel
In the 1800s, Chinese immigrants from the Guandong district immigrated to America seeking better opportunities. At the time, their district was ravaged from a rebellion and an unstable economy.
Their cuisinehad some sweet elemenets, but overall was made of vegetables and meat stir-fryed and served with rice.
The original “Orange Chicken” had no breading around each piece of chicken and the sauce was made of leftover orange or lemon peels cooked with soy sauce, chilis and garlic. The sauce had a citrus element, but it wasn’t as pronounced or sweet like you would think of today.
“Chow Chow” Restaurants were the first restaurants by Chinese immigrants in America. They were known for their inexpensive food, such as a dollar-all-you-can-eat menu.
Chefs had to make substitutions to accomodate the food that was available, such as using broccoli, carrots and peas instead of more common Chinese ingredients including Shitake mushrooms and mustard greens.
Some Americans were disgusted by how these chefs would use every part of the animal, such as dishes that featured chicken feet and head.
In the mid-1900s, Chinese restaurants began to adapt to American palates, which favored bolder flavors with more sweetness. Sodas were increasingly popular and that hunger for sugar in drinks drifted into Chinese cuisine.
Fat adds a lot of flavor and Chinese restaurants began to adapt chicken recipes to involve deep frying each piece of meaet.
With added sugar and corn starch to help thicken and sweeten Chinese sauces, dishes such as General Tso’s Chicken, Sweet & Sour Chicken and, of course, Orange Chicken became very popular.
In 2013, Panda Express reported that it sold than 65 million pounds of Orange Chicken alone!
The Deliciously Greasy History Of Panda Express
FAQ
Who invented Chinese orange chicken?
Orange chicken was invented by Taiwanese-born, French-trained chef Andy Kao for Panda Express in 1987, at a restaurant in Hawaii. While inspired by a sour tangerine chicken dish from China’s Hunan province, Kao created the sweet, tangy, and spicy version that became a staple of American-Chinese cuisine. It is an American invention, not a traditional Chinese dish found in China.
Does Panda Express invent orange chicken?
Panda Express’s signature Orange Chicken was created in 1987 by executive chef Andy Kao. He developed the dish while assisting with opening the first Panda Express location in Hawaii.
How do Asians feel about Panda Express?
The younger generation was quick to criticize Panda Express as inauthentic; one of the participants dismissed it as “white people’s Chinese food.” Surprisingly, however, their older counterparts were much more receptive. These elders focused more on the taste and less on the authenticity.