Orange Chicken Layer Dip

Orange Chicken Layer Dip

Seonkyoung Longest

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Think of this as the yummy lovechild of a party dip and your favorite Panda Express dish.

Orange Chicken Layer Dip


  • For the cream mixture

  • 1 package (8 ounces) cream cheese, room temperature

  • 1/2 cup sour cream

  • 1/2 cup whipping cream

  • 1 teaspoon grated ginger

  • 1 teaspoon grated garlic

  • 1/2 teaspoon salt

  • For the orange glaze

  • 1 orange

  • 1 tablespoon hoisin sauce

  • 2 teaspoons sambal

  • 2 tablespoons sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water

  • For the chicken

  • 1 boneless, skinless chicken breast, chopped small

  • 2 teaspoons soy sauce

  • 1 teaspoon Shaoxing wine

  • Pinch of black pepper

  • 1 tablespoon cooking oil

  • For the garnish

  • 2-3 green onions, chopped

  • 1 red chili, thinly sliced

  • Cilantro, leaves picked

  • Orange zest


  1. In a large mixing bowl, whip all ingredients for the cream mixture with a hand blender or a whisk. Keep it in a refrigerator.

  2. Zest 1/2 orange and set aside. In a small saucepan, combine orange juice, hoisin, sambal, sugar, soy sauce and rice vinegar. Bring to a boil and pour in cornstarch/water mixture while whisking. You will see sauce is thickening and shining right away. Remove from heat and let it cool.

  3. In another mixing bowl, combine chicken, soy sauce, Shaoxing wine and black pepper. Heat a wok or a skillet over high heat; add cooking oil and swirl to coat. Add chicken and cook until golden brown and fully cooked, about 5 minutes. Remove from heat and set aside.

  4. To assemble dip, spread cream mixture evenly on the bottom of a serving dish. Drizzle orange glaze on top. Sprinkle cooked chicken evenly. Garnish with chopped green onion, red chili, cilantro leaves and orange zest. Serve with your favorite chips (such as wonton chips) and enjoy!



Facebook Comments


- What I'm holding right here is a love child from orange chicken and dip. This is going to be your new party favorite. Let's get started! We are going to start from making the cloud, you know, like creamy, cheesy cloud. Add one block of cream cheese. It's room temperature, it's very important to bring it to room temperature, because we are going to whip it with other ingredients. If it's too cold, it will be really hard to do it. Some sour cream, about 1/2 cup. We need about 1/2 cup of heavy cream, a teaspoon of grated ginger, and a teaspoon of grated garlic. We're gonna whisk this until really nice and fluffy. Start from low speed, because you don't want the cream to be splash all over you. Been there, done that, we don't want that. Mm, perfect! We need to season this with some salt. Alright, just folding everything together. This is our base for orange chicken dip. And for the orange chicken dip, we definitely need the orange. All I'm gonna do is actually zest the orange first, about 1/2 of orange, you don't need all of it. Just like that. Now, cut the orange in half. We're gonna juice this out in a little sauce pan, and don't be shy to maybe add a little bit of this orange pulp, because they actually add nice texture and taste this sauce. Let's add some soy sauce, rice vinegar, and some hoisin sauce, two tablespoons of sugar, and some chili paste, as fancy as you want. I like spicy, so this much is good. Just mix it all together, now we are going to bring this to boil over high heat. Let's make corn starch water to thicken the sauce. So, corn starch water's super easy. Just always remember, same amount of corn starch and cold water. You have to use cold water when you're mixing corn starch like this, because corn starch reacts to the heat, so if you just add corn starch powder into the sauce, it will clump up and get ugly, so don't do that. That's why we always make corn starch water first. Like that, cold water, mix in. So, the sauce is boiling. We are going to pour this corn starch water, but you have to keep whisking when you adding this. You will see the sauce is instantly thickening up. For the chicken, I have a chicken breast that I chopped really, really fine with my knife. Add it to the mixing bowl. Black peppers, a little Shaoxing wine, Chinese cooking wine, and some soy sauce. Just mix everything together. We are not trying to marinate the chicken, we just want some flavor into the chicken. Now, just heat your skillet over high heat. Add a little bit of cooking oil, so my oil is hot, I'm going to add my chopped chicken. We're gonna make sure they get a little browned up. Oh, I like that! Do you see the fire? Ooh, yeah! We want the chicken to be fully cooked, and nicely browned on the edges. One more time? Woo! While the chicken is cooking, I'm going to get my toppings for the dip. I'm just going to chop up some green onions, quick chopping. And red chili, I'm just gonna slice it really thinly. The chicken looks good, nice and golden brown. They're done cooking, turn off the heat, and let's assemble the orange chicken on the cloud today! Let's place this cream cheese mixture. This is our cloud! This is my cloud nine! Spread evenly, pour this orange chicken glaze sauce. Just go this way, ooo! And our chicken, this is pretty much deconstructed orange chicken dip. Sprinkle some green onion, the chopped green onion. Oh, look at that, looks so pretty! Isn't it? And some red chilis, just, you know, just place it here and there so you can see all the beautiful coloring here. Some french onions, yes, french onions! It's pretty much deep fried onions. It gives really nice flavor and crunch bite into dip. And the orange zest we just did earlier, remember? You have to kind of, 'cause they like stick together, you have to kind of, bam, bam, bam! Last finale, little cilantro leaves! Aww, how adorable this? This just look perfect to me! You can serve this dip with any, any chips that you prefer to eat, so you name it, dip it. You got it!

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