They Lied About Orange Chicken… It’s NOT Orange Juice
567K views · Oct 21, 2025 · Entertainment
Comments · 1.1K
@ChefBrianTsao · 11 months ago · pinned
Thanks for letting me share my dirty little secret 😜
991
@tomdowney37215 · 11 months ago
Tang Dry Age experiment incoming
952
@AncientMysteriesAndInnovations · 11 months ago (edited)
EX Chinese restaurant chef here: We used dry orange peel and orange marmalade along with with a general tso sauce we make ahead of time
831
@DamOneMan · 11 months ago
It is funny as heck to me when the side dish is the sous-vide dish
368
@zoltanvonbozzay9678 · 11 months ago
The original is sweet and sour chicken, which was made with tamarind, was brown not orange, and originally other fruits like wild plums and wild sour fruits in china, since tamarind is from Africa, but people found the orange color was more easily sellable for western consumers. Some of these ancient dishes had Chinese orange slices as a garnish, especially in south China. That's where it came from. Hawaii just has a lot of asian migrants. A lot of good fusion there.
38
@friendlyyyyy8830 · 11 months ago
<a href="https://www.youtube.com/watch?v=bqWTPIzB730&t=113">1:53</a> "You dont have to use a lot" <b>uses more tang than water</b>
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@MarkLewis... · 11 months ago
I use orange marmalade and apricot jams and secret ingredient- (Japanese) Mirin (sweet) not Shaoxing (dry). but to each their own
15
@junebug9594 · 11 months ago (edited)
Panda Express uses a very rich orange <b>extract</b> (not concentrate or tang) for their recipe. A couple tsp’s of that plus 10 qts of sugar and 10 qts of a soy sauce-like sauce base (they call it basic sauce) made 1 batch of sauce for dozens of batches of chicken. Then a little mixture of corn starch and water for a thickening agent<br><br>Source: i used to work there
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@Timmycoo · 11 months ago
As a bald man, glad you joined the club Leo! We gotta stick together!
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@JAYDOG1337A · 11 months ago (edited)
Dry Age a steak in Tang powder.
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@BigBossX007 · 11 months ago
I thought Shawn Spears was on today at first with that cut 😂
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@lyconxero457 · 11 months ago
I'm not REALLY complaining as the food looks fantastic but I can't lie that this really felt like an episode of Guga Foods that was pushed to the Sous Vide channel by using that cooking method on one ingredient of the side dish.
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