Home Mains Mandarin Orange Chicken with Stir-Fried Udon Noodles
A vibrant plate of crispy Mandarin Orange Chicken glazed with a tangy, sweet sauce, served alongside stir-fried udon noodles with julienned carrots, onions, and garnished with green onions, sesame seeds, fresh cilantro, and mandarin orange slices.
1 hour Medium

Mandarin Orange Chicken with Stir-Fried Udon Noodles

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If you spent any part of your childhood wandering mall food courts—especially in the 1990s or early 2000s—this dish is bound to spark some nostalgia. For those of us who’ve ever cobbled together a meal out of free food court samples, you know exactly what I’m talking about. My suburban mall always had at least three “Asian” options: one labeled Chinese, one Korean, and one Japanese. Of course, all three were as American as the Subway sandwiched (pun intended) between them.

The dead giveaway? Every spot offered orange chicken. Whether it was the “Korean” counter or the “Chinese” one, they all competed to win your taste buds with sticky, crispy orange chicken samples. It would take me years to realize that while undeniably delicious, this wasn’t “authentic” Asian cuisine. It was American-Chinese food—a category of its own—and one that holds a special place in our collective food culture.

Whether you love it or not, American-Chinese cuisine has become a staple of America’s culinary landscape. Occasionally, a greasy carton of fried noodles or crispy glazed chicken is just what you need. Drawing inspiration from those beloved food court dishes, I developed Mandarin Orange Chicken paired with Stir-Fried Udon Noodles. This creation blends nostalgic American-Chinese flavors with a Japanese flair, featuring udon noodles as its foundation. While orange chicken might not qualify as authentic Chinese fare, this dish honors its place in our culinary history with a fresh, modern interpretation fusion.

The Mandarin Orange Chicken features boneless, skinless chicken thighs that are first dipped in whisked eggs and then coated with a seasoned mixture of cornstarch and flour. Allowing the coated chicken to rest before frying results in a crispy, golden exterior that complements the luscious mandarin orange glaze. This glaze is a delightful combination of sweet and savory flavors, crafted from freshly squeezed mandarin orange juice, soy sauce, fish sauce, brown sugar, garlic, ginger, shallots, rice vinegar, and a touch of red pepper flakes. The outcome? A rich, tangy coating that perfectly adheres to each crunchy bite bite.

To complement the chicken, stir-fried udon noodles provide a hearty and chewy base. These thick wheat noodles are cooked al dente and stir-fried with garlic, onion, julienned carrots, and a savory sauce made from soy sauce, sesame oil, chili oil, rice vinegar, and brown sugar. For added texture, the noodles are left to develop a light crust before the sauce is poured in, ensuring a delightful bite with every forkful.

When served, this dish shines with both vibrancy and satisfaction. The sticky, golden chicken accompanies flavorful noodles, topped with fresh cilantro, sliced green onions, sesame seeds, and vibrant mandarin orange slices.


The History of Orange Chicken

Orange chicken is commonly thought to have originated at Panda Express, the fast-food chain that made it famous in the U.S. Most sources attribute the creation of the dish to executive chef Andy Kao in 1987. What began as a novel menu item rapidly gained popularity, establishing orange chicken as one of the chain’s signature dishes. Its success led numerous other American-Chinese restaurants to create their own interpretations, securing its place as a staple in cuisine cuisine.


Why Udon Noodles?

Udon noodles are thick, chewy wheat noodles originating from Japan. Renowned for their soft texture and mild flavor, they complement a range of sauces and broths, making them a versatile option for various dishes. Traditionally hand-rolled and sliced into thick strands, udon noodles are shorter and wider than most Chinese noodle types, offering a distinct chewiness. Their capacity to soak up robust flavors makes them an ideal foundation for this dish’s savory stir-fry sauce.


This Mandarin Orange Chicken with Stir-Fried Udon Noodles is a celebration of the fusion of flavors and cultures that have shaped modern comfort food. By pairing the nostalgic sweetness of American-Chinese orange chicken with the bold, savory elements of Japanese udon noodles, this dish offers a harmonious blend of textures and tastes. It’s a reminder that food doesn’t have to be strictly authentic to be meaningful or delicious—it can be a playful exploration of flavors that tell a story, honor tradition, and create new memories all at once. Whether you’re cooking to satisfy a craving or to relive those mall food court days, this dish is sure to become a favorite in your kitchen.

Mandarin Orange Chicken with Stir-Fried Udon Noodles

Recipe by Kyle Taylor
5.0 from 2 votes
Course: MainsCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Mandarin Orange Chicken with Stir-Fried Udon Noodles is a nostalgic yet modern fusion dish that combines crispy chicken coated in a tangy mandarin orange glaze with savory, stir-fried udon noodles. This comforting meal is packed with bold flavors, chewy textures, and a playful nod to American-Chinese and Japanese cuisine.

Ingredients

  • For the Mandarin Orange Chicken
  • 2 pounds boneless-skinless chicken thighs

  • 3 large eggs, whisked

  • 3/4 cup cornstarch

  • 3/4 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 3-4 cups vegetable oil

  • 1 cup mandarin orange juice, freshly squeezed

  • 3 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon sesame oil

  • 1/4 cup brown sugar

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, minced

  • 1 shallot, finely chopped

  • 1 tablespoon ginger, freshly grated

  • 1/4 teaspoon red pepper flakes

  • For the Stir-Fried Udon Noodles
  • 16 ounces udon noodles

  • 4 cloves garlic, minced

  • 1 small onion, thinly sliced

  • 1 large carrot, julienned

  • 2 tablespoons vegetable oil

  • 2 tablespoons sesame oil

  • 1 tablespoon chili oil

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon ground black pepper

  • For Garnish
  • sliced green onions

  • sesame seeds

  • fresh cilantro

  • mandarin orange slices

Directions

  • Prepare the Chicken:
    Cut the chicken thighs into bite-sized pieces. Whisk the eggs in a medium bowl until smooth, and add the chicken pieces. Make sure the chicken is thoroughly coated in egg. In a large plastic bag, combine the cornstarch, flour, salt, black pepper, and garlic powder. transfer the egg-coated chicken pieces into the plastic bag with the flour mixture. Seal the bag tightly and shake well to coat the chicken evenly.

    Transfer the coated chicken pieces to a wire rack set over a baking sheet. Let the chicken rest for 15-20 minutes before frying. This resting step allows the coating to adhere better to the chicken, ensuring a crispier texture when fried.
  • Make the Sauce:
    In a small saucepan over medium heat, combine the mandarin orange juice, soy sauce, fish sauce, sesame oil, brown sugar, rice vinegar, minced garlic, shallot, ginger, and red pepper flakes. Bring the mixture to a simmer, stirring frequently, and cook for 10-15 minutes until the sauce thickens slightly.
  • Fry the Chicken:
    Heat at least 1″ of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken, in batches if necessary, for 7-8 minutes, turning occasionally, until golden brown and fully cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
  • Coat the Chicken in the Sauce:
    Transfer the chicken to a large bowl. Once it’s ready, pour the mandarin orange sauce over the chicken and toss gently to coat each piece evenly.
  • Prepare the Udon Noodles:
    Cook the udon noodles according to package instructions. Drain and rinse with cold water to prevent sticking and set aside.
  • Prepare the Stir-Fry Sauce:
    Whisk together the soy sauce, sesame oil, chili oil, rice vinegar, brown sugar, and ground black pepper and set aside.
  • Cook the Aromatics:
    Heat the vegetable oil in a large skillet or wok over medium heat. Add the carrot and onion. Sauté for 2-3 minutes until fragrant and translucent. Add the minced garlic and stir to combine.
  • Add the Noodles:
    Add the cooked udon noodles to the skillet, spreading them out in an even layer. Let the noodles sit undisturbed for 2-3 minutes to develop a slight crust.
  • Pour in the Sauce:
    Pour the prepared stir-fry sauce over the noodles and toss to coat evenly. Stir-fry everything for an additional 2-3 minutes, allowing the noodles to soak up the sauce.
  • Serve:
    Plate a generous portion of stir-fried udon noodles beneath the mandarin orange chicken. Garnish with sliced green onions, sesame seeds, fresh cilantro, and mandarin orange slices.

Recipe Video

Notes

  • Letting the udon noodles sit undisturbed in the skillet before adding the sauce creates a delightful crust, adding texture and enhancing the flavor profile of the dish. This step mimics the technique of wok hei, or “breath of the wok,” which gives stir-fried dishes a smoky, slightly charred flavor.

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  1. Pingback: American-Chinese Cuisine: More American or Chinese? - He Cooks.

  2. Pingback: American-Chinese language Delicacies: Extra American or Chinese language? - BlissCook

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