I stumbled upon this orange chicken recipe last summer when I was looking for a quick alternative to our usual takeout dinner. The sweet-tangy combination of orange marmalade creates the most incredible sticky glaze that coats every piece of chicken perfectly.
I’ve always loved the bright citrus flavor of orange chicken, but restaurant versions often leave me feeling weighed down from too much breading and sugar. After experimenting with different ingredients in my kitchen, this orange marmalade version has become our family favorite. The first time I made it, my husband came into the kitchen asking what smelled so amazing, and after one bite, he declared it better than any takeout we’d ordered.
The beautiful thing about this orange chicken is how the marmalade creates this gorgeous caramelized glaze without hours of cooking or complicated techniques. My teenage son now requests this whenever his friends come over, carefully helping me coat the chicken pieces while stealing samples of the sauce. Sometimes the simplest recipes create the most memorable impressions. Ready to try it?
Why You’ll Love This Orange Marmalade Chicken
I’ve been making Chinese-inspired dishes at home for years, but this orange chicken recipe is the one my family requests most often. The combination of crispy chicken with that sweet-tangy orange sauce creates a meal that’s both comforting and exciting.
- Uses simple pantry ingredients you likely already have on hand
- Ready in just 35 minutes – perfect for busy weeknights when takeout is tempting
- Creates that perfect balance of sweet, tangy, and savory flavors
- Makes your kitchen smell absolutely amazing while cooking
- Versatile enough to pair with rice, noodles, or a simple vegetable side
- Consistently gets rave reviews, even from picky eaters
As my daughter said after helping me make this last week, “Mom, this orange chicken isn’t just dinner—it’s our special thing.” And she’s right. Some recipes transcend simply being food and become part of your family’s story.
Ingredient Notes
Chicken Thighs: I always recommend using boneless, skinless thighs because they stay tender and juicy even when cooked quickly at high heat, unlike breast meat which can dry out.
Orange Marmalade: The star ingredient that gives this dish its signature sweet-tangy flavor and gorgeous glaze. I prefer using a good quality marmalade with visible orange peel pieces for the best texture and flavor.
Soy Sauce: Balances the sweetness of the marmalade with savory depth. I usually use low-sodium soy sauce to control the saltiness, especially when serving to my kids.
Rice Vinegar: Adds that perfect touch of acidity that cuts through the richness. In my kitchen, I find rice vinegar’s mild flavor works better than other vinegars which might overwhelm the orange notes.
Sesame Oil: Just a small amount adds that distinctive nutty aroma that makes the sauce taste authentically Asian-inspired. Make sure to use toasted sesame oil for the strongest flavor impact.
Red Pepper Flakes: The first time I made this, I left these out for my spice-sensitive family, but now we add just enough for a gentle warmth that complements the sweet orange.
Cornstarch: Creates that perfect thick, glossy sauce that clings to every piece of chicken. I’ve found that mixing it with cold water before adding prevents any lumps from forming.
Flour Coating: My mother-in-law taught me that the combination of flour with garlic and onion powder creates a thin, crispy exterior that still lets the sauce shine through.
How to Cook Orange Chicken with Marmalade
Step 1. I always start by cutting my chicken thighs into evenly sized pieces – about 1-inch cubes. In my experience, consistent sizing ensures everything cooks at the same rate, preventing some pieces from drying out while others remain undercooked.
Step 2. In a large bowl, I combine the flour with salt, pepper, garlic powder, and onion powder. My grandmother always said a well-seasoned flour mixture is the foundation of any good fried chicken, and she was absolutely right.
Step 3. I’ve found that tossing the chicken pieces in the flour mixture rather than dredging them individually creates a lighter coating that still provides texture but doesn’t overwhelm the sauce later.
Step 4. When heating the oil, I wait until it shimmers slightly before adding the chicken. My husband taught me this trick – if the oil isn’t hot enough, the chicken absorbs too much oil and gets soggy rather than crispy.
Step 5. I usually cook the chicken in two batches to avoid overcrowding the pan. Giving each piece enough space allows them to brown evenly instead of steaming against each other.
Step 6. While the chicken drains on paper towels, I quickly mix the sauce ingredients. I’ve learned that having everything ready in one bowl makes the final steps go much more smoothly when working with a hot skillet.
Step 7. After pouring the sauce into the same skillet (those browned bits add amazing flavor!), I whisk constantly until it thickens. In my kitchen, this usually takes about 2-3 minutes – you’ll notice it change from translucent to glossy.
How to Store & Reheat
I usually store any leftover orange chicken in an airtight container in the refrigerator, where it stays perfectly good for up to 3 days. The sauce actually gets even more flavorful as it sits overnight, which makes this dish great for meal prep.
If you want to freeze portions for later, I’ve found that separating the chicken from any rice or noodles before freezing works best. My method is to cool the chicken completely, then place it in freezer-safe containers where it will keep well for up to 2 months.
For reheating, I don’t recommend using the microwave if you can avoid it – in my experience, it makes the once-crispy chicken soft and sometimes rubbery. Instead, I prefer reheating in a skillet over medium heat for about 5-7 minutes. This brings back some of the texture while warming everything through. If the sauce has thickened too much during storage, I just add a tablespoon of water or orange juice to loosen it up while reheating.
What to Serve with Orange Chicken
Steamed Jasmine Rice: The delicate floral aroma of jasmine rice pairs beautifully with the tangy orange sauce, and those fluffy grains soak up every bit of the glaze. In my kitchen, this is always the first choice for serving.
Garlic Bok Choy: I love how the slightly bitter, crisp bok choy creates a perfect contrast to the sweet chicken. My husband specifically requests this combination whenever I make this orange chicken.
Vegetable Lo Mein: When we’re extra hungry, I serve this chicken over a bed of lo mein noodles stir-fried with mixed vegetables. The combination of textures makes this feel like a restaurant-quality meal.
Simple Cucumber Salad: The cooling crunch of cucumbers tossed with rice vinegar and a touch of sugar provides a refreshing counterpoint to the rich, warm chicken. My daughter started adding this to our orange chicken nights, and now it’s a must-have side.
Scallion Pancakes: For special occasions, I make these crispy, flaky pancakes that we tear apart and use to scoop up extra sauce. The mild onion flavor complements the orange perfectly.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can, but I recommend reducing the cooking time to about 4-5 minutes to prevent the breast meat from drying out.
What can I substitute for orange marmalade?
In a pinch, I’ve used apricot preserves mixed with a tablespoon of orange zest and a splash of orange juice, which creates a similar flavor profile.
Is there a way to make this dish less sweet?
Absolutely! I sometimes add an extra tablespoon of rice vinegar and reduce the marmalade to 1/3 cup when I want a tangier version.
Can I make this in an air fryer?
I’ve tried this with great results! Spray the coated chicken pieces with cooking oil and air fry at 380°F for about 12 minutes, then toss with the sauce as directed.
How can I make this dish spicier?
My spice-loving friends enjoy this with added sriracha in the sauce or a thinly sliced fresh chili added during the final toss.
Can I make the sauce ahead of time?
Yes! I often prepare the sauce up to three days in advance and store it in the refrigerator, which actually allows the flavors to develop even more deeply.
Orange Chicken with Orange Marmalade
Equipment
- large skillet or wok
- mixing bowl
- Paper towels
Ingredients
- 1 pound Boneless, skinless chicken thighs Cut into bite-sized pieces.
- 1/2 cup All-purpose flour For coating the chicken.
- 1/2 teaspoon Salt Enhances flavor.
- 1/2 teaspoon Black pepper Adds seasoning.
- 1/4 teaspoon Garlic powder For flavor.
- 1/4 teaspoon Onion powder For flavor.
- 1/4 cup Vegetable oil For frying.
For the Sauce
- 1/2 cup Orange marmalade Provides sweetness and tang.
- 1/4 cup Soy sauce Adds umami flavor.
- 1 tablespoon Rice vinegar For acidity.
- 1 tablespoon Cornstarch Thickens the sauce.
- 1 tablespoon Water To mix with cornstarch.
- 1 teaspoon Sesame oil Adds a nutty flavor.
- 1/2 teaspoon Red pepper flakes Optional, for heat.
Garnish
- to taste Green onions Sliced, for garnish.
- to taste Sesame seeds For garnish.
Instructions
- In a bowl, combine the flour, salt, black pepper, garlic powder, and onion powder.
- Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the coated chicken pieces to the skillet in a single layer. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and drain on paper towels.
- In a small bowl, mix together the orange marmalade, soy sauce, rice vinegar, cornstarch, water, sesame oil, and red pepper flakes (if using).
- In the same skillet, pour the sauce mixture and bring it to a simmer over medium heat. Stir continuously until the sauce thickens, about 2-3 minutes.
- Return the fried chicken to the skillet and toss it in the sauce until well coated.
- Serve the orange chicken hot, garnished with sliced green onions and sesame seeds.
