Orange Chicken is a popular Chinese-American dish featuring bite-sized pieces of battered and deep-fried chicken, coated in a glossy, sweet-and-spicy orange sauce made from orange juice, soy sauce, vinegar, sugar, and chili flakes. The dish was invented in California in 1987 by Panda Express chef Andy Kao, aiming to create a more approachable version of traditional Chinese flavors for American diners. Though not an authentic Chinese dish, it quickly became a nationwide favorite and remains a staple in fast-casual Asian restaurants across the U.S.

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