Unless you go to basically a non franchise, non chain, actual asian/chinese restaurant/take out place… yeah basically if you dont do that, you are getting pretty much reconstituted chicken puree doused in… not really even real orange chicken sauce.
As with much modern food in America… its got waaaay more sugar and is missing other vital parts of the original way of making it.
Real orange chicken from a real chinese place tastes significantly different, and varies from place to place if they actually make the sauce on site. Usually a different medley of spices and oils… way more flavorful than extremely sweet orangeness.
I usually buy the gardein nuggets as they have a really good texture for it. You can use the big TVP chunks. If you do, you should hydrate it in stock with a splash of vinegar, press the moisture out, sautee in lots of fat until a good sear develops, and then coat in breadcrumbs or corn-starch and fry.
I’ll do tofu as well. You have to buy good tofu though, not that mealy garbage in the plastic container full of water.
Fried cauliflower is delicious, but devoid of protein, so I never use it here as I don’t want to be hungry in an hour.
No, it isn’t a traditional Chinese recipe, but many American Chinese restaurants have figured out a way to do an analog of it as I described, due to many Americans now expecting it as a basic staple of ‘Chinese food’.
I thought this too, especially after I lived in China for years, but I just went to Southern China and tangerine chicken is a traditional food used for celebrations.
Even if you don’t eat it, since it’s sweet, it’s like a traditional celebratory good luck food to always have with your feasts at weddings or promotion dinners or family get-togethers.
First time I ever saw orange chicken in China, but apparently it is a traditional food down south, as far back as anyone I talked to remembers, and it’s important to note that in the south, every spring festival every family and business buys a tangerine tree like a Christmas tree, so definitely not an original Hawaiian creation in 1987 or whatever that cook says it was.
And not based off general tso’s either, from what I can tell.
Unless you go to basically a non franchise, non chain, actual asian/chinese restaurant/take out place… yeah basically if you dont do that, you are getting pretty much reconstituted chicken puree doused in… not really even real orange chicken sauce.
As with much modern food in America… its got waaaay more sugar and is missing other vital parts of the original way of making it.
Real orange chicken from a real chinese place tastes significantly different, and varies from place to place if they actually make the sauce on site. Usually a different medley of spices and oils… way more flavorful than extremely sweet orangeness.
It’s pretty easy to make at home too. I make vegan orange chicken often.
Is it the chickens that are vegan?
No, in that case, it would be orange vegan chicken. The oranges are vegans.
It is the chicken that’s vegan, yes.
But insects are a natural part of a chicken’s diet.
These beyond chickens eat beyond insects
Cauliflower or some kind of texturized vegetable protein?
I usually buy the gardein nuggets as they have a really good texture for it. You can use the big TVP chunks. If you do, you should hydrate it in stock with a splash of vinegar, press the moisture out, sautee in lots of fat until a good sear develops, and then coat in breadcrumbs or corn-starch and fry.
I’ll do tofu as well. You have to buy good tofu though, not that mealy garbage in the plastic container full of water.
Fried cauliflower is delicious, but devoid of protein, so I never use it here as I don’t want to be hungry in an hour.
Orange chicken is not a traditional food in China. It was invented in the USA at chinese take out restaurants using locally available ingredients.
No, it isn’t a traditional Chinese recipe, but many American Chinese restaurants have figured out a way to do an analog of it as I described, due to many Americans now expecting it as a basic staple of ‘Chinese food’.
Thats not true. Ancient Chinese secret is Orange Chicken
I thought this too, especially after I lived in China for years, but I just went to Southern China and tangerine chicken is a traditional food used for celebrations.
Even if you don’t eat it, since it’s sweet, it’s like a traditional celebratory good luck food to always have with your feasts at weddings or promotion dinners or family get-togethers.
First time I ever saw orange chicken in China, but apparently it is a traditional food down south, as far back as anyone I talked to remembers, and it’s important to note that in the south, every spring festival every family and business buys a tangerine tree like a Christmas tree, so definitely not an original Hawaiian creation in 1987 or whatever that cook says it was.
And not based off general tso’s either, from what I can tell.
Thank you, that’s awesome