National Orange Chicken Day, observed annually since 2017, is a literal feast for the senses. Although it is unclear who established this holiday, the origin of the dish can be traced to a number of controversial claims.
National Orange Chicken Day is annually observed on July 15, and whatever its original claim to fame may have been, we’re so pleased it made its way to Chinese restaurants throughout North America so we could enjoy yet another delectable dish from the Orient. The flavour profile of orange chicken is inspired by the Hunan Province of China, although it is not strictly authentic to any original Chinese dish. Some of the most popular variations consist of chicken nuggets tossed in a delightfully tangy, zesty, and sticky sauce that contains most Asian cuisine essentials, such as vinegar, soy sauce, ginger, and garlic.
National Orange Chicken Day, observed annually since 2017, is a literal feast for the senses. Although it is unclear who established this holiday, the origin of the dish can be traced to a number of controversial claims.
More than 2,100 years ago, Hunan cuisine achieved its pinnacle in terms of variety of dishes offered (over 4,000) and cooking techniques. Hunan Province, situated in the southeastern regions of China, is renowned for its spicy and sour cuisine, with one-star ingredients gleaming in each dish. The hues were vivid, the aroma was fresh, and the food was rich and incredibly satisfying. Consequently, tangerine chicken was likely the ancestor of the orange chicken dish we all appreciate today. The Hunan Province is the origin of tangerine chicken, whose Chinese name literally translates to “dried citrus peel chicken.” It had a more robust and peppery flavour than the later-developed orange chicken.
Chinese immigrants from China’s Guangdong District immigrated to the United States in the nineteenth century in pursuance of the “American Dream.” They brought with them this method of preparing chicken with desiccated orange peels, but it was neither batter-fried nor sweetened. Due to a dearth of employment opportunities and social issues such as racism and anti-immigrant sentiment at the time, Chinese business owners opened restaurants to serve the growing Chinese immigrant population. As the prominence of Chinese food increased among Americans in the 1970s, most of the original meat dishes from traditional Chinese cuisine were adapted to suit American tastes (i.e., made sweeter and less spicy).
This included the transformation of tangerine chicken into orange chicken, a dish that numerous chefs contend they devised. One such chef is T.T. Wang of the Hunan Restaurant in New York, whose orange beef resembles orange poultry. Others assert that it is a variation of General Tso’s Chicken, another well-known Americanized Chinese dish. Andy Kho, a chef at Panda Express in Hawaii, created the restaurant’s signature dish in 1987. His rendition is arguably the most well-known. Whatever the case may be, we’re just happy to have an excuse to order two portions of this culinary delicacy from the takeaway menu.
Nothing is more authentic than going directly to the source, so choose any of the well-known American-Chinese franchises and place your order. It can be found on the menus of the most well-known Chinese fast food restaurants.
Why not host a supper party with authentic Hunan Province cuisine for those desiring a more refined experience? You could attempt the original tangerine chicken or create an entire citrus-themed meal. Possibilities are infinite.
You will find the history of orange chicken, along with that of so many other Americanized Chinese dishes, to be enthralling. It is so intertwined with the development of immigrant populations and culture, of which cuisine is a vital component. To stimulate your appetite, we recommend watching “The Search for General Tso,” a documentary film. Even better, view it while devouring takeaway Orange Chicken.
The chicken is stir-fried in a marinade that is both sweet and spicy.
Chicken cubes sautéed with peanuts, Sichuan peppercorns, and an assortment of vegetables.
Crusted chicken morsels coated in a spicy, sweet, citrusy sauce and deep-fried.
Fried chicken coated with a combination of sweet and acidic ingredients (ketchup, plum sauce, lemon, chilli sauce).
Chicken coated in a thick, sticky-sweet sauce made from sesame seeds, honey, brown sugar, and other Chinese culinary ingredients.
| Year | Date | Day |
|---|---|---|
| 2023 | July 15 | Saturday |
| 2024 | July 15 | Monday |
| 2025 | July 15 | Tuesday |
| 2026 | July 15 | Wednesday |
| 2027 | July 15 | Thursday |
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