Orange chicken - wikipedia Orange chicken This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( July 2009 ) Orange Chicken Orange chicken Course Main Place of origin China ( original version ) United States ( American Chinese version ) Region or state United States ( original version ) North America ( American Chinese version ) Serving temperature Hot Main ingredients Chicken, orange sauce or orange peels Cookbook : Orange Chicken Media : Orange Chicken Orange chicken ( simplified Chinese : 橙 花 鸡 ; traditional Chinese : 橙 花 雞 ; pinyin : chénghuā jī ; Jyutping : caang faa gai ) is a Chinese dish of Hunan origin. Contents 1 Origin 2 Variations 3 See also 4 References 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. 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 `` 橙 花 雞 '', literally `` ( Fresh ) Orange peel chicken ''. The dish also has a variation known as `` 陳皮 雞 '', 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. Another preparation of orange chicken See also Food portal Crispy fried chicken General Tso 's chicken Kung Pao chicken Lemon chicken List of chicken dishes Sweet and sour chicken White cut chicken References Jump up ^ Lo, Eileen Yin - Fei ( 1999 ). `` Poultry and Other Fowl ''. The Chinese Kitchen. calligraphy by San Yan Wong ( 1st ed. ). New York, New York : William Morrow and Company. p. 314. ISBN 0 - 688 - 15826 - 9. ORANGE CHICKEN Chun Pei Gai Pan Traditionally this Hunan recipe contained what is called chun pei, or ' old skin, ' to describe the dried citrus peel used in its preparation. 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Question: what kind of meat is in orange chicken
Answer: chicken