If you’re looking for a simple, flavorful meal that’s both quick and satisfying, this easy orange marmalade chicken recipe is perfect. Using just a few ingredients, like orange marmalade, BBQ sauce, and breaded chicken pieces, you can create a dish that tastes just like your favorite Chinese restaurant takeout. The sweet orange sauce made from the marmalade glazes over the chicken perfectly, giving it a deliciously tangy and sticky coating. What’s even better? This dish can be made in under minutes, making it a convenient meal for the whole family. The 3-ingredient recipe is so simple yet delivers a burst of flavor that rivals any restaurant version you’ve ever had.
I first saw this recipe on Pinterest and couldn’t believe how easy it was to recreate the same crispy and flavorful dish we usually order from places like Panda Express. My kids were missing their favorite orange chicken, so I decided to give it a try. After a few tasty experiments, we found the right combo of ingredients. Now, this quick dinner has become a family favorite, and it’s even better than takeout! The dish is perfect for a weeknight meal when you don’t want to deal with a laundry list of complicated Asian-esque sauces. Instead, you’ll have a delicious, real-deal dish that’s easy to make and absolutely satisfying.
THE CHICKEN
For this recipe, the chicken is lightly coated in cornstarch and spices, giving it a slight crispiness when it’s pan-fried in a bit of oil. This technique makes it much easier than the deep-fried version while still delivering a crisp texture that’s perfectly suited for at-home cooking. I always find that tossing the pieces in cornstarch before cooking helps them not only to crisp up but also to thicken the sauce later on in the skillet. It’s a nice balance between convenience and taste, especially when you want a meal that feels like a restaurant dish but can be whipped up quickly at home.
THE SAUCE
The sauce is truly the make-it-or-break-it element here, combining all the essential flavors of Asian-inspired foods. It blends sweet orange, tangy vinegar, and the savory umami punch from soy sauce, with a touch of fresh ginger and garlic. A pinch of spice from the red pepper flakes adds the perfect heat, making the sauce both good and simple. It’s everything you want in a dish like this—balanced, flavorful, and delicious without being overwhelming. A bad sauce can ruin a meal, but this one elevates the dish, making it a true standout.
How to Make Orange Chicken with Orange Marmalade
When making orange marmalade chicken, I always start by cutting the chicken into cubed pieces. Once that’s done, I dip each piece into a beaten egg, making sure to shake off any excess before giving it a lightly even coat of flour. Using a wok works great, but you could also use a large skillet. If you have the time, cook the chicken in batches over medium-high heat so that it browns evenly, ensuring a perfect golden crisp. If you’re pressed for time, you can probably cook the whole batch at once in the skillet. Just make sure each piece turns golden brown before you move on to the next step.
While the chicken is browning, it’s time to mix up that delicious sweet orange sauce. Combine some marmalade, BBQ, and soy in a small bowl until the ingredients are well blended. This part is super easy, but for an extra kick, I sometimes sprinkle in a little garlic powder, red pepper flakes, or both, depending on my mood. Once the chicken is done, add the sauce to the pan and let everything simmer on low to medium heat for about 10 minutes until the sauce becomes nice and thick. Keep an eye on it and give it a stir to prevent over-thickening. If it does get too thick, you can easily thin it out with a splash of orange juice, chicken broth, or even some water. And just like that, you’ve got a mouthwatering, thick, tangy dish
Why orange marmalade?
Using orange marmalade in your chicken dish brings a delightful twist. Its jammy consistency creates a beautifully thick sauce that clings to the chicken, ensuring each bite is packed with strong flavor. Unlike the usual orange juice, which can be watery, marmalade is made with orange juice and peels, giving it a unique depth. Plus, since it contains sugar, there’s no need to add any additional sweetness to your sauce. It’s an easy-to-find pantry staple that can replace orange juice and zest in traditional recipes, making it a satisfying substitution for a quick and delicious dinner.
From my experience, using orange marmalade not only simplifies the cooking process but also elevates the dish. This easy recipe transforms chicken into a gourmet meal that impresses friends and family. The vibrant color and taste of the orange sauce make every dinner feel special, while the simple steps ensure you spend less time in the kitchen and more time enjoying your meal.
Where to find orange marmalade
Any major grocery store – including Aldi – will have it. It’s with the jams and jellies. Any brand will do!
You can also get it in bulk on Amazon if you foresee a lot of orange chicken in your future.
Rice vinegar
I recommend using rice vinegar here, but if you don’t have it or don’t want to buy it, you can substitute distilled white vinegar.
Serve this with
Rice (like white rice or brown rice)
Stir-fried veggies
Roasted broccoli
Steamed veggies-frozen bags that can be steamed make this such an easy meal!
Ingredients
FOR THE SAUCE
3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons grated ginger
FOR THE CHICKEN
3 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup cornstarch
For serving: prepared rice
Directions
In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.
Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.
1/4 teaspoon crushed red pepper flakes (optional)
What to Serve with Homemade Orange Chicken
When making orange marmalade chicken, it’s all about creating a balance of flavors and textures. The tangy orange sauce pairs perfectly with a side of white rice or brown rice, which can easily soak up all that deliciousness. I personally love jasmine rice—it’s a favorite in our household, especially when I make a big batch in the Instant Pot. For a healthier twist, you can use Instant Pot brown rice or even cauliflower rice, if you prefer.
As for sides, this dish is great when served with sautéed zucchini and corn, which add a fresh and sweet contrast. My husband, David, however, is all about Brussels sprouts—he even prefers them to other veggies, which I find a little weird. On days when we’re in the mood for something heartier, potatoes make an excellent companion. No matter what you serve, this orange chicken recipe brings vibrant flavors to the table.
How to Store and Reheat
Store the leftover orange chicken in an airtight container in the fridge. It should keep for up to 4 days if there’s any left!
For longer storage, freeze the leftovers for later. Chinese orange chicken heats up easily in the microwave or on the stove.