Skip the drive-thru and make your favorite takeout dish right at home! This easy orange chicken recipe is made with just a few simple ingredients—orange marmalade, BBQ sauce, and soy sauce—and it’s bursting with flavor. Crispy on the outside, juicy on the inside, and glazed with the perfect sticky-sweet sauce, this is a meal your family will request on repeat!
Why This Orange Chicken Is a Must-Try
You’ve seen it trending on Pinterest, and now it’s time to try it for yourself. This shortcut version delivers bold flavor without any complicated steps. With a sweet, tangy, and slightly smoky orange glaze, this dish tastes just like something you’d get from a Chinese takeout menu—but it’s made right in your kitchen with easy-to-find ingredients.
Ingredients You’ll Need
Here’s everything you need to make crispy orange chicken from scratch:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 eggs, lightly beaten
- ½ cup flour or cornstarch (for a light, crispy coating)
- Vegetable oil (for frying; avocado or olive oil also work well)
For the Sauce:
- ½ cup orange marmalade (any brand you like!)
- ¼ cup BBQ sauce (Sweet Baby Ray’s original works great)
- 1 tbsp soy sauce (use low-sodium if preferred)
Optional add-ins: garlic powder, chili flakes, or a dash of sesame oil for extra depth!
How to Make Orange Chicken – Step-by-Step
1. Prep the Chicken
- Dip each chicken piece into the beaten egg, then coat lightly with flour or cornstarch.
- Shake off any excess to keep the coating crisp, not cakey.
2. Cook Until Crispy
- Heat oil in a skillet or wok over medium-high heat.
- Fry chicken in batches for about 3–5 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain excess oil.
3. Make the Orange Sauce
- In a small bowl, mix together marmalade, BBQ sauce, and soy sauce until smooth.
- Pour the sauce into the skillet and warm over low heat.
4. Toss & Simmer
- Add the cooked chicken back into the pan with the sauce.
- Let it simmer for about 8–10 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken.
- If the sauce gets too thick, add a splash of water, orange juice, or chicken broth.
Serving Ideas
Orange chicken is incredibly versatile. Serve it over:
- Steamed white rice, brown rice, or jasmine rice
- Low-carb cauliflower rice
- With a side of stir-fried veggies, steamed broccoli, or frozen egg rolls
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled chicken in a sealed container for up to 2 months.
To Reheat: Warm gently in a skillet or microwave until heated through.
Easy Variations & Shortcuts
- Skip the breading: For a lighter version, simply sauté chicken pieces without flour or egg.
- Use frozen chicken nuggets or popcorn chicken for a super-fast version—just bake or air fry, then toss in sauce.
- Swap in chicken thighs for extra juiciness and flavor.
- Add heat with red pepper flakes or a drizzle of sriracha.
- Make it saucy: Double the sauce if serving over rice or noodles.
Quick Tips for Best Results
- Have all your ingredients prepped before you start cooking.
- Don’t crowd the pan—cook in batches for even browning.
- Rest fried chicken on paper towels to keep it crispy before saucing.
- Want a thinner sauce? Loosen with a bit of broth or citrus juice.
This easy orange chicken with marmalade and BBQ sauce is one of those magical recipes that delivers big flavor with almost no effort. Whether you’re feeding picky eaters or just need a quick meal in under 30 minutes, it’s a guaranteed hit.
So grab your chopsticks (or a fork—we won’t judge) and dig in!