Easy Orange Chicken Recipe With Orange Marmalade

American Chinese Dinner

Easy Orange Chicken with Orange Marmalade

Crispy golden chicken tossed in a bright, sticky orange marmalade glaze that tastes like your favorite takeout but comes together in your own kitchen.

The moment that glossy orange sauce hits a pan of golden, crispy chicken, something wonderful happens. The kitchen fills with a sweet citrusy aroma layered with a hint of ginger and garlic, and suddenly everyone in the house materializes at the kitchen doorway. This Easy Orange Chicken with Orange Marmalade delivers everything you love about the classic takeout dish: sticky, tangy, sweet sauce clinging to perfectly crisped pieces of chicken, with just enough savory depth to keep every bite interesting. It is the kind of dish that makes you genuinely excited to cook dinner.

This recipe is ideal for any night you are craving that bold, familiar orange chicken flavor but want to skip the drive-through or the delivery fee. It comes together in about 35 minutes from start to finish, uses ingredients that are easy to find at any grocery store, and the marmalade is the not-so-secret ingredient that makes the sauce taste bright, layered, and deeply citrusy without squeezing a single orange. It is also a fantastic option for casual entertaining since it scales up easily and stays warm beautifully in a low oven.

I discovered this marmalade trick completely by accident on a night when I had planned to make orange chicken but realized I had no oranges in the house. I spotted a jar of orange marmalade in the back of my fridge, figured I had nothing to lose, and stirred it into my sauce on a whim. The result was so much better than what I had made before that I have not gone back to fresh-squeezed since. Sometimes the pantry shortcut turns out to be the better path, and this is definitely one of those times.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time20 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineAmerican Chinese

🔢Calories~510 per serving

Ingredients

Chicken

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

2 large eggs, beaten

1/2 cup cornstarch

1/4 cup all-purpose flour

Neutral oil for frying (canola or vegetable oil)

Orange Marmalade Sauce

3/4 cup orange marmalade (smooth or chunky, your preference)

3 tablespoons soy sauce (low sodium preferred)

2 tablespoons rice vinegar

1 tablespoon fresh orange juice (optional, for extra brightness)

1 tablespoon honey

2 teaspoons sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

1/4 teaspoon red pepper flakes (adjust to taste)

1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Garnish

2 green onions, thinly sliced

1 teaspoon sesame seeds

Orange zest or thin orange slices (optional)

Substitutions & Variations

★Chicken thighs are a great swap for chicken breasts and actually stay juicier through the frying and saucing process, making them a slightly more forgiving choice for new cooks.

★If you prefer a less sweet sauce, reduce the marmalade to 1/2 cup and add an extra tablespoon of soy sauce and a teaspoon of rice vinegar to balance the flavors back out.

★Tamari can be used in place of soy sauce to make this dish gluten-free, and swapping the all-purpose flour in the coating for a gluten-free 1-to-1 baking flour completes the substitution.

★For a lighter version, you can skip frying and bake the coated chicken pieces on a greased wire rack at 425 degrees Fahrenheit for 18 to 20 minutes, then toss in the warm sauce.

★Apple cider vinegar can substitute for rice vinegar in a pinch. Use the same amount but expect a slightly earthier, more robust tang rather than the clean brightness of rice vinegar.

Step-by-Step Instructions

1

Prep and Season the Chicken

Cut the chicken into uniform 1-inch chunks and place them in a large bowl. Sprinkle with salt, black pepper, and garlic powder, then toss until every piece is evenly seasoned. Uniform pieces are important here because they cook at the same rate, so you do not end up with some pieces overdone while others are still underdone. Try to keep your cuts consistent and compact since smaller, tighter pieces fry up crispier and are easier to toss in the sauce later.

2

Set Up the Breading Station

In a shallow bowl, beat the two eggs until smooth. In a separate wide shallow dish, whisk together the cornstarch and flour until combined. The cornstarch-flour blend is what gives this chicken its signature light, crispy shell that holds up beautifully once the sauce is added. Pure flour alone tends to create a softer, thicker crust, while pure cornstarch can be fragile. This combination gives you the best of both worlds.

3

Make the Orange Sauce

In a small bowl or measuring cup, combine the orange marmalade, soy sauce, rice vinegar, orange juice if using, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk everything together until smooth. In a separate tiny bowl, stir the cornstarch and cold water together until fully dissolved to create your slurry. Set both aside near the stove because once the chicken is fried, the sauce comes together very quickly and you want everything within arm's reach.

4

Heat the Oil

Pour about 1 1/2 inches of neutral oil into a large heavy-bottomed skillet, wok, or Dutch oven. Heat the oil over medium-high heat until it reaches 350 to 360 degrees Fahrenheit. If you do not have a thermometer, test the oil by dropping in a small pinch of the cornstarch coating. If it sizzles immediately and rises to the surface within a second or two, the oil is ready. Maintaining the right oil temperature is the single most important factor in getting crispy, not greasy, fried chicken.

5

Coat the Chicken

Working in small batches, dip each piece of seasoned chicken into the beaten egg, letting the excess drip off for a moment, then drop it into the cornstarch-flour mixture and press gently so the coating adheres to all sides. Set each coated piece on a clean plate or sheet pan while you work through the rest of the chicken. Do not let the coated pieces sit too long before frying or the coating can become gummy. Try to coat and fry in batches so you can move right from dredging to the hot oil.

6

Fry the Chicken

Carefully lower 6 to 8 pieces of coated chicken into the hot oil at a time, making sure not to overcrowd the pan. Overcrowding causes the oil temperature to drop sharply, which results in a soft, oily crust instead of a crispy one. Fry for 3 to 4 minutes, turning occasionally, until the pieces are golden brown on all sides and cooked through to an internal temperature of 165 degrees Fahrenheit. Use a slotted spoon or spider strainer to transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining chicken.

7

Keep Chicken Warm

Once all the chicken is fried and draining on the rack, set your oven to 200 degrees Fahrenheit and slide the rack and baking sheet inside to keep the chicken warm and crispy while you make the sauce. Avoid placing the fried pieces in a bowl or covering them with anything because trapping the steam will soften the coating. The low oven heat holds everything perfectly without cooking the chicken further or drying it out.

8

Cook the Orange Sauce

Carefully pour out most of the frying oil, leaving just a thin film in the pan, or switch to a clean skillet or wok for the sauce. Heat the pan over medium heat. Pour in the prepared orange marmalade sauce mixture and stir to combine. Let it come to a gentle simmer, stirring frequently, for about 2 minutes. You will notice the marmalade begin to melt and the sauce will start to smell incredibly fragrant as the garlic and ginger bloom in the heat.

9

Thicken the Sauce

Give the cornstarch slurry a quick stir because the starch settles to the bottom quickly. Pour it into the simmering sauce while stirring constantly. Continue to stir and cook for 1 to 2 minutes until the sauce thickens noticeably and becomes glossy and shiny. It should coat the back of a spoon and have a beautiful sticky consistency. If the sauce thickens too much, add a tablespoon or two of water or orange juice and stir to loosen it back to the right texture.

10

Toss the Chicken in Sauce

Remove the warm fried chicken from the oven and add all of it to the pan with the sauce. Using tongs or a large spoon, toss and stir gently until every piece is thoroughly coated in the sticky orange glaze. Work quickly so the coating stays as crisp as possible. The sauce should cling to each piece and look glossy and vibrant. Taste a piece and adjust the sauce with a pinch more salt, a splash of soy sauce, or a drizzle of honey depending on your preference.

11

Garnish and Serve

Transfer the sauced orange chicken to a serving platter or directly over bowls of steamed rice. Scatter the sliced green onions and sesame seeds over the top for a fresh, nutty finish. Add a few strips of orange zest or a thin orange slice on the side for a visual pop of color if you like. Serve immediately because the coating is at its crispiest right out of the pan and the sauce is at its most glossy and fragrant.

Pro Baker Tips

✓Make sure the marmalade you choose is one you genuinely enjoy eating on toast because its flavor is the star of the sauce. A high-quality marmalade with real orange peel will give you a more complex, slightly bitter-sweet depth that cheaper versions lack.

✓Pat the chicken pieces dry with paper towels before seasoning them. Removing surface moisture helps the egg and cornstarch coating grip the chicken better and results in a crispier finished crust.

✓Fry in small batches without exception. Every extra piece you add to the oil lowers its temperature, and once that temperature drops below 325 degrees, the coating starts absorbing oil instead of crisping up.

✓If you want an extra-thick, crunchy crust, double coat the chicken by dipping it in egg and flour twice before frying. Allow a 2-minute rest on the plate between coats so the first layer can slightly set.

✓For a restaurant-style glossy finish, add a teaspoon of cold butter to the sauce right at the end and swirl the pan until it melts in. This adds a beautiful sheen and rounds out the flavors.

✓Grating fresh ginger on a microplane takes only seconds and gives you a far more vibrant, peppery bite than ground ginger. Keep a knob of ginger in your freezer where it grates even more easily from frozen.

Storage & Serving Notes

◆Store leftovers in an airtight container in the refrigerator for up to 3 days. The coating will soften as it sits in the sauce, but the flavor remains delicious.

◆To revive the crispiness of leftover orange chicken, spread the pieces on a baking sheet and reheat in a 375 degree oven for 8 to 10 minutes until warmed through and the coating crisps back up.

◆An air fryer set to 370 degrees for 4 to 5 minutes is another excellent way to reheat leftovers and restore a good portion of the original crunch.

◆Avoid microwaving if you care about the texture of the coating. Microwaving steams the chicken from the inside out and turns the crispy crust completely soft.

◆You can freeze the fried and sauced chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for the best results.

Serving Suggestions

Orange chicken is incredibly versatile and pairs well with a wide range of classic sides that complement its bright, sweet, and savory character.

›Steamed jasmine or white rice to soak up all that gorgeous sticky orange sauce

›Fried rice with egg and vegetables for a heartier, more filling plate

›Lo mein or thin rice noodles tossed in a little sesame oil as a fun noodle bowl base

›Steamed broccoli or sugar snap peas on the side for a fresh, crisp contrast

›A light cucumber salad dressed with rice vinegar and sesame oil to balance the richness

›Egg rolls or spring rolls on the side to make the whole meal feel like a full takeout spread

Frequently Asked Questions

Can I use store-bought orange marmalade or does it need to be a specific kind?

Any orange marmalade from the grocery store works well in this recipe. A classic sweet marmalade gives you a gentle citrus flavor, while a bitter or Seville orange marmalade adds a more grown-up, complex tang. Smooth marmalade blends into the sauce invisibly, while chunky marmalade leaves little bits of orange peel throughout, which many people love. Use whichever style you have on hand or enjoy most.

How do I keep the chicken crispy after adding the sauce?

The key is to toss the chicken in the sauce right before serving rather than letting it sit in the sauce for an extended period. The longer the coated chicken sits in liquid, the softer the crust becomes. If you are making this for a group, you can fry the chicken ahead of time and keep it warm in a low oven, then heat the sauce separately and toss everything together just as you are ready to plate and serve.

My sauce is too thin. How do I fix it?

If the sauce is not thickening as expected, mix another teaspoon of cornstarch with a tablespoon of cold water in a small bowl and stir it into the simmering sauce. Give it another minute or two of gentle simmering while stirring constantly. The sauce thickens as the cornstarch heats up, so patience helps here. Make sure the sauce is actively simmering rather than just warm for the starch to activate properly.

Can I make the sauce ahead of time?

Yes, the orange marmalade sauce can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. When you are ready to use it, reheat it gently in a saucepan over medium-low heat, stirring frequently. If it has thickened too much in the fridge, add a tablespoon or two of water or orange juice and stir until it loosens back to a pourable consistency.

Is this recipe spicy?

In its base form, this recipe is very mild and family-friendly. The quarter teaspoon of red pepper flakes gives a very subtle warmth that most people will not even register as spicy. For more heat, increase the red pepper flakes to 1/2 teaspoon or add a teaspoon of sriracha or chili garlic sauce to the sauce mixture. For a completely heat-free version, simply leave out the red pepper flakes entirely with no impact on the overall flavor balance.

🍽️

Go Make It!

This Easy Orange Chicken with Orange Marmalade is one of those recipes you will find yourself coming back to again and again because it is just that satisfying and that simple. It delivers all the bold, sticky, sweet-tangy flavor of your favorite takeout with the added bonus of knowing exactly what went into it. Whether it is a weeknight dinner, a weekend treat, or a fun cooking project to do with the family, this dish always hits the mark. So heat up that oil, open that jar of marmalade, and get ready to make something genuinely delicious tonight.