<Tr> <Td_colspan="2"> Cookbook: Orange Chicken Media: Orange Chicken </Td> </Tr> <P> 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 . </P> <P> 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 . </P> <P> 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 . </P>

What kind of meat is in orange chicken