If you’ve ever been to a Chinese-American restaurant, you’ve probably seen orange chicken on the menu. It’s a popular dish because of its sweet and savory flavors.
While many orange chicken recipes call for fresh oranges, this orange chicken recipe relies on orange marmalade to create the sauce. Using marmalade makes the recipe easier and more convenient.
Ready to make delicious orange chicken with orange marmalade? Then keep reading for a step-by-step guide!
What makes this orange chicken recipe special?
This recipe is all about ease and accessibility. I’ve cut down the ingredient list and simplified the steps so that even beginner cooks can make it. You don’t need fancy techniques or hard-to-find items.
The secret weapon? Orange marmalade! It replaces fresh orange juice, zest, and sugar, streamlining the sauce-making process. (Of course, if you really want to amp up the orange flavor, you can add a splash of fresh juice, too.)
Ultimately, this recipe is all about bringing restaurant-quality orange chicken to your kitchen. You get crispy, perfectly coated chicken and a delicious, tangy sauce, all without the takeout price tag.
Ingredients: What you’ll need
Here’s what you’ll need to make orange chicken with orange marmalade:
For the chicken:
- Chicken: About 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Some recipes call for skin-on chicken thighs.
- Coating: You’ll need either cornstarch or potato starch for coating the chicken. Potato starch will give you a slightly crispier result. You’ll also need salt, pepper, and garlic powder for seasoning.
For the orange marmalade sauce:
- Orange marmalade: 3/4 cup. You can use the cheap stuff.
- Soy sauce: 3 tablespoons. For a gluten-free alternative, use tamari.
- Vinegar: Rice vinegar is preferred, but white vinegar will work, too.
- Aromatics and spice: You’ll need some minced garlic and grated ginger. If you like a little heat, add some crushed red pepper flakes.
Preparing the chicken: crispy and golden
Here’s how to get the chicken just right: golden brown and crispy on the outside, tender and juicy on the inside.
Cutting and seasoning
Cut the chicken into pieces that are easy to eat. I like to cut them into roughly 1 1/2-inch chunks.
Next, season the chicken. Salt, pepper, and garlic powder are the only seasonings you’ll need.
Coating the chicken
This is where the magic happens. You can use either cornstarch or potato starch to coat the chicken. The important thing is that you coat it generously. Don’t be shy. That starch not only helps make the chicken crispy, it also helps thicken the sauce later.
Cooking the chicken
Heat some vegetable oil in a large skillet or wok. A neutral oil with a high smoke point works best here. Canola, peanut, or avocado oil are all good choices.
Pan-fry the chicken in batches. You’ll want to cook it for about 12 to 15 minutes, flipping it every 4 or 5 minutes so all sides are golden brown. Be sure not to overcrowd the pan. Cooking in batches ensures that the chicken cooks evenly.
When each batch is cooked through, remove it from the skillet and set it aside.
Making the orange marmalade sauce: sweet and tangy
The sauce is where the orange chicken magic happens. This sauce is sweet, tangy, and just a little bit spicy.
Combining the sauce ingredients
In the same skillet you used to cook the chicken, combine:
- 1 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Stir it all together over medium heat.
Cooking the sauce
Bring the sauce to a simmer and cook for another 2-3 minutes, until it thickens slightly. The pectin in the marmalade will help the sauce thicken up as it cooks.
Combining chicken and sauce
Add the cooked chicken to the skillet with the sauce, and toss it until it’s evenly coated.
Cook for another minute or two, letting the sauce cling to the chicken. And that’s it: You’re ready to serve!
Serving Suggestions and Variations
Once your orange chicken is ready, here are some ideas for serving it:
- Serve immediately over white rice or brown rice.
- Pair with stir-fried, roasted, or steamed vegetables. Broccoli, snap peas, and bell peppers work well.
- Garnish with sesame seeds and chopped green onions for a restaurant-worthy presentation.
Here are some ways to make the recipe healthier:
- Use skinless chicken breasts instead of thighs to cut down on fat.
- Serve over cauliflower rice or brown rice to reduce carbs.
And if you want to play with the recipe:
- Mix a tablespoon of cornstarch with two tablespoons of water and whisk it into the simmering sauce for a thicker, glossier texture.
Summary
This orange chicken recipe is so easy and so delicious! It’s a simplified, streamlined version of your favorite restaurant dish that’s perfect for a weeknight dinner.
We hope you’ll give this recipe a try and, most importantly, make it your own. Feel free to adjust the ingredients and the seasonings to your liking, and don’t hesitate to experiment with different cuts of chicken or even tofu for a vegetarian option.
With a little practice, you’ll see how easy it is to make restaurant-quality Asian-inspired cuisine right in your own kitchen!