They Lied About Orange Chicken… It’s Not Orange Juice
They Lied About Orange Chicken… It’s NOT Orange Juice is a medium American Chinese recipe that serves 4. 620 calories per serving. Recipe by Sous Vide Everything on YouTube.
Prep: 30 min | Cook: 2 hrs 15 min | Total: 3 hrs 5 min
Cost: $36.16 total, $9.04 per serving
Ingredients
- 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 1 cup All-Purpose Flour (sifted)
- 0.5 cup Cornstarch
- 1 tsp Salt
- 0.5 tsp White Pepper
- 2 large Eggs
- 0.25 cup Water (for batter)
- 2 cup Vegetable Oil (for deep‑frying)
- 1 tbsp Tang Powder (dry orange drink mix, optional for sauce)
- 2 tbsp Water (to dissolve Tang)
- 2 tbsp Shanghai Wine (or dry sherry)
- 1 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- 1 tsp Fresh Ginger (minced)
- 1 tsp Garlic (minced)
- 1 tbsp Corn Syrup
- 2 tbsp Orange Juice Concentrate (optional, substitute for Tang)
- 1 lb Chicken Breast (boneless, skinless, for side dish)
- 0.25 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 0.5 tsp Smoked Paprika
- 2 tbsp Butter (divided, for searing and sauce)
- 0.5 cup Onion (diced)
- 1 tbsp Chipotle Peppers in Adobo (minced)
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese (freshly grated)
- 8 oz Fettuccine Pasta (dry)
- 1 tbsp Olive Oil (for searing chicken breast)
Instructions
Prep Chicken Thighs
Pat the chicken thighs dry, then cut into uniform bite‑size pieces.
Time: PT5M
Make Batter
In a mixing bowl combine 1 cup flour, 0.5 cup cornstarch, 1 tsp salt, 0.5 tsp white pepper, 2 eggs, 0.25 cup water and a drizzle of oil. Whisk until smooth; batter should be slightly runny, like thin pancake batter.
Time: PT5M
Coat Chicken
Add the chicken pieces to the batter, tossing until each piece is fully coated.
Time: PT3M
Heat Oil
Fill the deep‑frying pot with vegetable oil to a depth of ~2 inches and heat to 350°F.
Time: PT5M
Temperature: 350°F
Fry Chicken
Carefully lower the battered chicken pieces into the hot oil. Fry 4‑5 minutes, stirring occasionally, until golden brown and cooked through.
Time: PT5M
Temperature: 350°F
Drain
Remove chicken with tongs and place on paper towels to drain excess oil.
Time: PT2M
Prepare Tang Glaze
Dissolve 1 tbsp Tang powder in 2 tbsp water; set aside.
Time: PT2M
Make Tang Orange Sauce
In a saucepan combine the Tang mixture, 2 tbsp Shanghai wine, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp minced ginger, 1 tsp minced garlic, and 1 tbsp corn syrup. Whisk and bring to a gentle simmer, then reduce for 3‑4 minutes until slightly thickened.
Time: PT5M
Temperature: simmer
Coat Fried Chicken in Sauce
Transfer the drained chicken back to the bowl, pour the hot sauce over, and toss until every piece is evenly coated.
Time: PT2M
Optional: Orange Juice Concentrate Sauce
Repeat step 8, substituting the Tang mixture with 2 tbsp orange juice concentrate. Simmer and reduce the same way, then coat a second batch of fried chicken for comparison.
Time: PT5M
Temperature: simmer
Sous Vide Chicken Breast
Season the chicken breast with salt, pepper, garlic powder, and smoked paprika. Vacuum‑seal in a bag and place in a water bath set to 149°F for 2 hours.
Time: PT2H
Temperature: 149°F
Sear Sous Vide Chicken
Remove the chicken from the bag, pat dry, and quickly sear in a hot skillet with 1 tbsp butter for 1‑2 minutes per side to develop a golden crust.
Time: PT5M
Temperature: medium‑high
Prepare Chipotle Cream Alfredo
Melt 2 tbsp butter in a skillet over medium heat. Add diced onion and sauté 2 minutes, then add minced chipotle pepper and cook 30 seconds. Stir in 1 cup heavy cream, bring to a gentle simmer, then add 0.5 cup grated Parmesan; stir until sauce thickens.
Time: PT10M
Temperature: medium
Combine Pasta and Sauce
Cook 8 oz fettuccine according to package directions, drain, and add to the skillet with the sauce. Toss to coat, then slice the seared sous vide chicken and place on top.
Time: PT10M
Temperature: medium
Nutrition Facts
- Calories
- 620
- Protein
- 32g
- Carbohydrates
- 45g
- Fat
- 32g
- Fiber
- 2g
Dietary info: Contains dairy, Contains gluten, Contains soy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of Vegetable Oil: Canola Oil
- Instead of Tang Powder: Orange Juice Concentrate
- Instead of Shanghai Wine: Dry Sherry
- Instead of Corn Syrup: Honey
- Instead of Orange Juice Concentrate: Tang Powder
- Instead of Butter: Olive Oil
- Instead of Chipotle Peppers in Adobo: Smoked Paprika
- Instead of Heavy Cream: Half‑and‑half
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fettuccine Pasta: Linguine
- Instead of Olive Oil: Butter
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pot
- Thermometer
- Tongs
- Paper Towels
- Small Bowl
- Saucepan
- Skillet
- Vacuum Sealer
- Sous Vide Immersion Circulator
- Large Container for Water Bath
- Serving Plate
- Spatula
Critical Steps — Do Not Skip
- Maintaining oil temperature at 350°F for a crisp, non‑greasy coating.
- Ensuring the Tang powder is fully dissolved to avoid grainy sauce.
- Reducing the sauce just enough to achieve a glossy coating without becoming too thick.
- Sous vide cooking at precise 149°F for perfect juiciness.
Chef Tips from the Video
- For extra crunch, double‑dip the chicken: coat, dip in beaten egg, then coat again before frying.
- Add a splash of sesame oil to the sauce for a subtle nutty aroma.
- If you prefer less sweetness, reduce the corn syrup to 1 tsp.
Troubleshooting
Coating falls off after frying.
Make sure the batter is slightly runny and coat the chicken immediately before frying; avoid letting coated pieces sit too long.
Sauce is too thin.
Simmer a bit longer to reduce; alternatively add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Oil temperature drops when adding chicken.
Work in small batches and allow the oil to return to 350°F between batches.
Storage
Refrigerator: Store sauce in an airtight container for up to 5 days; fried chicken is best eaten same day.
Freezer: Fried chicken can be frozen uncoated for up to 2 months; reheat and toss in fresh sauce.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the Tang glaze and orange sauce up to the reduction step; store refrigerated and reheat before tossing.
- Breaded chicken can be coated and frozen on a tray, then transferred to a zip‑lock bag for later frying.
Frequently Asked Questions
What is the cultural significance and history of orange chicken in American Chinese cuisine?
Orange chicken was created in the 1970s in Hawaii for the Panda Express chain to appeal to American tastes. It blends sweet, sour, and savory flavors and has become a staple of Chinese‑American takeout culture.
What are the traditional regional variations of orange chicken in Chinese‑American cuisine?
While the classic version uses a Tang powder glaze, some restaurants substitute fresh orange juice or orange zest. In the West Coast, a spicier version with added chili flakes is common, whereas East Coast locations may use a thicker, honey‑based glaze.
How is orange chicken traditionally served in American Chinese restaurants?
It is usually served hot, coated in a glossy orange glaze, and accompanied by steamed rice or fried rice. The chicken pieces are bite‑size, crispy, and often garnished with sliced green onions or sesame seeds.
What occasions or celebrations is orange chicken traditionally associated with in American Chinese culture?
Orange chicken is a popular party and family‑dinner dish, especially for casual gatherings, birthdays, and takeout orders after sports events. Its sweet flavor makes it a crowd‑pleaser for both kids and adults.
How does orange chicken fit into the broader American Chinese cuisine tradition?
It exemplifies the adaptation of Chinese cooking techniques (stir‑fry, batter‑fry) to American flavor preferences, emphasizing sweetness and bright color. It sits alongside other American Chinese staples like General Tso's chicken and beef and broccoli.
What are the authentic traditional ingredients for orange chicken versus acceptable substitutes?
Authentic restaurant recipes often use Tang powder for the orange flavor, Shanghai wine, rice vinegar, soy sauce, ginger, garlic, and corn syrup. Substitutes include fresh orange juice concentrate, honey for corn syrup, and dry sherry for Shanghai wine.
What other American Chinese dishes pair well with orange chicken?
Serve orange chicken with steamed jasmine rice, fried rice, or lo mein. Complementary side dishes include egg rolls, bok choy stir‑fry, or a simple cucumber salad with rice vinegar.
What makes orange chicken special or unique in American Chinese cuisine?
Its signature bright orange glaze, achieved through Tang powder, gives a consistent color and flavor year‑round. The combination of a crispy batter and a sweet‑sour sauce creates a textural contrast that is uniquely American Chinese.
How has orange chicken evolved over time in American Chinese cuisine?
Originally made with orange peel, the dish shifted to using Tang powder in the 1980s for cost and consistency. More recent trends add heat with chili oil or chipotle, and some chefs experiment with sous vide chicken for juicier meat.
What are the most common mistakes to avoid when making orange chicken?
Common errors include frying at too low a temperature, which makes the coating soggy; over‑mixing the batter, leading to a dense crust; and reducing the sauce too much, causing it to become gummy. Follow the temperature and timing guidelines for best results.
Why does this orange chicken recipe use Tang powder instead of fresh orange juice?
Tang powder provides a stable, inexpensive source of citrus flavor and the classic orange hue, ensuring consistency across seasons. Fresh juice can vary in sweetness and color, and it is more costly and perishable.
Can I make orange chicken ahead of time and how should I store it?
Yes. Fry the chicken and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently and toss with freshly warmed sauce just before serving to retain crispness.
What does the YouTube channel Sous Vide Everything specialize in?
The YouTube channel Sous Vide Everything focuses on sous‑vide cooking techniques, equipment reviews, and recipes that combine traditional methods with modern precision cooking, often featuring Asian‑inspired dishes.
How does the YouTube channel Sous Vide Everything's approach to American Chinese cooking differ from other cooking channels?
Sous Vide Everything blends classic takeout flavors with sous‑vide precision, offering a scientific take on texture and flavor consistency that many traditional cooking channels do not emphasize.
Last updated: August 24, 2026
