easy orange chicken recipe with orange marmalade
Oh, this orange chicken recipe with orange marmalade—it’s one of those dishes that feels like a warm hug for your taste buds. I’ve been making it since my kids were little, and it’s always a hit, whether we’re serving it for a casual weeknight dinner or a little something special on a weekend.
The sweet, tangy orange glaze is so bright and refreshing, it makes everything feel lighter, even if it’s not technically a light meal. My boys love how it sticks to their chops, and honestly, I don’t mind eating it myself—it’s got that perfect balance of crispy, savory chicken and that zesty orange kick that makes you want to keep going back for seconds. Plus, it’s not just a treat for the palate; it’s also a little health boost.
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The orange marmalade adds natural sweetness without too much sugar, and the spices keep things flavorful without being heavy. It’s that kind of dish that feels indulgent but isn’t, making it a great choice for everyday eating or when you want to impress without overcomplicating things.
My family always says it’s their favorite way to enjoy chicken, and I think it’s because it’s simple enough to make from scratch but feels fancy enough to serve at a little get-together. It’s that kind of recipe that’s easy to double if you’re feeding a crowd, and the kids always ask for seconds, so I know it’s a winner.
Easy Orange Chicken with Orange Marmalade Glaze
A flavorful twist on classic orange chicken, featuring a tangy-sweet marmalade glaze and crispy fried chicken strips. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp ginger, grated
- ½ cup orange marmalade
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for frying)
- Fresh cilantro, chopped
- Sesame seeds
- Lime wedges
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Cut chicken into bite-sized pieces and mix with cornstarch, soy sauce, garlic, and ginger in a bowl.
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2 Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
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3 In the same pan, reduce heat to medium. Add remaining oil and sauté garlic and ginger for 30 seconds. Pour in marmalade, honey, soy sauce, rice vinegar, and sesame oil. Simmer for 3–4 minutes until slightly thickened.
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4 Return chicken to the pan, coating it evenly in the sauce. Transfer to a baking sheet and bake for 10 minutes at 425°F (220°C) to crisp.
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5 Garnish with cilantro, sesame seeds, and serve with lime wedges.
🔧Equipment
- Mixing bowls
- Frying pan
- Oven-safe skillet or deep pan
- Slotted spoon
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Orange Chicken with Orange Marmalade Glaze Works
This orange chicken recipe with marmalade is always a crowd-pleaser because it’s simple enough to whip up in one evening but still feels special enough for any occasion—whether it’s a casual weeknight dinner or a family get-together where you want something bright and flavorful without the fuss. The tangy sweetness of the marmalade balances the crispy, savory chicken perfectly, making it a great way to bring a little sunshine to meals, especially when everyone’s craving something both satisfying and easy to share. Plus, it’s foolproof—no one will guess how easy it is to make, and the bright orange hue always makes plates look inviting.
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❓ Frequently Asked Questions About Orange Chicken with Orange Marmalade Glaze
What is the best way to prepare crispy orange chicken using marmalade for a tangy-sweet flavor?
To make crispy orange chicken with marmalade, start by marinating chicken strips in a mix of soy sauce, cornstarch, garlic, ginger, and a splash of orange juice for 30 minutes. Then, coat them in a batter made with beaten eggs and cornstarch, then deep-fry until golden and crispy. For the marmalade glaze, mix store-bought or homemade marmalade with a little honey, corn syrup, and a touch of orange zest. Toss the fried chicken in the glaze and broil until bubbly for that perfect sweet-tart finish.
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How can I make the orange chicken less greasy while keeping it crispy?
To reduce grease without sacrificing crispiness, use duck fat, vegetable oil, or a mix of canola and avocado oil (lower smoke point but still crispy). Preheat the oil to 350°F (175°C) instead of higher temperatures to avoid burning the batter. Additionally, pat the chicken very dry before coating in the batter—excess moisture makes it soggy. You can also use a double-fry method: fry once at a lower temp (325°F/160°C) for 3–4 minutes, then air-fry or pan-fry briefly at 400°F (200°C) for extra crispiness.
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Can I substitute marmalade with another citrus glaze for orange chicken?
Yes! If you don’t have marmalade, try these alternatives: – Orange marmalade swaps: Use orange juice + 1 tbsp lemon juice + 1 tbsp honey + 1 tsp corn syrup (simmer for 5 mins). – Mandarine or tangerine glaze: Blend mandarines (peeled) + honey + a pinch of salt, then reduce to a syrup. – Lime or yuzu glaze: Mix lime juice + honey + a splash of fish sauce for a tangy twist. – Ginger-orange glaze: Combine orange juice + grated ginger + a touch of maple syrup for warmth.
For extra depth, add 1 tsp orange zest or a dash of soy sauce to any citrus glaze.
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What’s the secret to ensuring the orange chicken stays crispy after cooking?
The key to keeping orange chicken crispy after cooking lies in proper cooling and storage: 1. Air-dry the chicken immediately after frying by placing it on a wire rack (not a plate) to let excess oil drain. 2. Cool completely before storing—warm chicken absorbs oil and becomes greasy. 3. Store in an airtight container with parchment paper between layers to prevent sogginess. 4. Reheat gently: For best crispiness, broil for 1–2 minutes (watch closely!) or pan-fry in a little oil for 1–2 minutes per side. 5. Freeze for later: If freezing, let it cool, then wrap tightly in foil and plastic wrap. Reheat from frozen by baking at 375°F (190°C) for 20–25 mins, adding a splash of water to steam.
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How can I make this orange chicken healthier by reducing oil intake?
To make healthier orange chicken with less oil, try these tweaks: – Bake instead of deep-fry: Toss chicken in a mix of cornstarch + flour + egg wash, then bake at 400°F (200°C) for 20–25 mins, flipping halfway. – Air-fry: Use 1 tbsp oil in the air fryer at 375°F (190°C) for 12–15 mins, shaking halfway. – Use a pan-fry trick: Heat 1 tsp oil in a nonstick pan, cook chicken for 3–4 mins per side, then finish with the marmalade glaze. – Boost flavor without oil: Add nutritional yeast, smoked paprika, or a splash of apple cider vinegar to the marinade for depth. – Serve with a light sauce: Skip the heavy glaze and use a light orange yogurt sauce (mix Greek yogurt + orange juice + garlic + salt) for brightness.
