Recipes and Variations
Traditional orange chicken is first deep-fried, and then stir-fried in a lightly sweet soy-based sauce flavored with chopped dried orange peels. It is often garnished with vegetables, such as bok choy and baby carrots. While popular in China, the authentic orange chicken is generally unknown outside of Asia, in order to appeal more to different palates. A recipe given by renowned cooking teacher and chef, Eileen Yin-Fei Lo, is far less sweet than most restaurants in the United States would prepare it and derives most of the flavor from the orange peel used. The typical recipe used in American Chinese restaurants may use orange juice or fresh orange peel rather than dried peel, a great deal of sugar, and often garnishes the dish with steamed broccoli and dried chili peppers. A similar dish is orange peel beef (also called tangerine peel beef).
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