orange chicken recipe with orange marmalade

The Best orange chicken recipe with orange marmalade

I’ve been making this orange chicken recipe for years, and it’s one of those dishes that never fails to get everyone excited at the table. The secret? Using orange marmalade instead of just juice or zest—it gives the sauce this perfect balance of sweetness and tang that’s way more interesting than the takeout version. My kids ask for it all the time, and honestly, I don’t blame them. It’s quick enough for a weeknight but still feels special, like something you’d serve when company comes over. Plus, it’s one of those recipes that’s easy to tweak—you can make it spicier, sweeter, or even lighter if you’re watching your sugar.

What I love most about this dish is how it brings together simple ingredients in a way that just works. The marmalade adds depth without needing a ton of extra sugar, and the chicken stays tender and juicy every time. It’s also a great way to get some vitamin C into the meal, especially if you serve it with steamed broccoli or a side of brown rice. My husband always says it’s his favorite thing I make, which is saying something because he’s not usually one to gush over dinner. Whether it’s a busy Tuesday or a lazy Sunday, this orange chicken hits the spot without any fuss.

Sweet & Tangy Orange Chicken with Marmalade

4.5 from 527 votes

A delightful twist on classic orange chicken, featuring rich orange marmalade for a sweet and tangy glaze. This dish is quick to prepare and perfect for a weeknight dinner with a burst of citrusy flavor.

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Prep Time15 mins

Cook Time20 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 3 tbsp vegetable oil (for frying)

For the Orange Sauce

• 1/2 cup orange marmalade
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp orange zest
• 1/4 cup orange juice (freshly squeezed)
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

For Garnish (Optional)

• 2 green onions, thinly sliced
• 1 tbsp sesame seeds
• Orange slices

👨‍🍳Directions

1. 1 In a large mixing bowl, combine cornstarch, flour, salt, and black pepper. Dip chicken pieces into the beaten eggs, then coat evenly with the cornstarch mixture. Set aside.
2. 2 Heat vegetable oil in a deep skillet or wok over medium-high heat. Once hot, add the coated chicken in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy. Remove chicken and drain on paper towels.
3. 3 In a small saucepan, combine orange marmalade, soy sauce, rice vinegar, honey, brown sugar, ginger, garlic, red pepper flakes, orange zest, and orange juice. Bring to a simmer over medium heat, stirring occasionally.
4. 4 Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens. Remove from heat.
5. 5 Add the fried chicken to the skillet and pour the orange sauce over it. Toss gently to coat the chicken evenly in the sauce. Cook for an additional 1-2 minutes to warm through.
6. 6 Transfer the orange chicken to a serving platter. Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve hot with steamed rice or noodles.

🔧Equipment

• Large mixing bowl
• Whisk
• Deep skillet or wok
• Tongs
• Small saucepan
• Measuring cups and spoons
• Cutting board
• Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 125mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 28g

📝Notes

Tips: For extra crispiness, double-fry the chicken by frying it once, letting it rest for 5 minutes, then frying again briefly. You can also bake the chicken at 400°F (200°C) for 20-25 minutes if you prefer a lighter option. Adjust the red pepper flakes to suit your spice preference.

This orange chicken recipe with orange marmalade is one of those dishes that just works every time. The sweet-tart flavor from the marmalade gives it a bright, crowd-pleasing taste that both kids and adults love, making it perfect for weeknight dinners or bigger family gatherings. It’s easy to make, always delivers, and somehow feels special without being complicated—exactly the kind of recipe you’ll keep coming back to.

❓ Frequently Asked Questions About Sweet & Tangy Orange Chicken with Marmalade

1. Can I use fresh oranges instead of orange marmalade for the orange chicken recipe?

Yes, you can substitute fresh oranges for orange marmalade, but you’ll need to adjust the recipe slightly. Use the juice and zest of 2-3 oranges (about ½ cup juice) and add 2-3 tablespoons of sugar or honey to mimic the sweetness of marmalade. You may also want to reduce the sauce slightly to thicken it, as marmalade has a naturally thicker consistency.

2. How do I make the orange chicken crispy if I’m not frying it?

For crispy orange chicken without deep-frying, try baking or air-frying. Toss the chicken in cornstarch before coating it in batter, then bake at 400°F (200°C) on a wire rack for 20-25 minutes, flipping halfway. For an air fryer, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway. Both methods will give you a crunchy exterior without excess oil.

3. Can I make this recipe ahead of time and reheat it?

Yes, you can prepare the orange chicken ahead of time, but it’s best to store the sauce and chicken separately. Refrigerate cooked chicken for up to 2 days and the sauce for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes or in the air fryer for 5-7 minutes to restore crispiness. Warm the sauce on the stovetop or in the microwave, then toss them together just before serving.

4. What can I serve with orange chicken made with orange marmalade?

Orange chicken pairs well with steamed jasmine or basmati rice, fried rice, or noodles like lo mein or chow mein. For a lighter option, serve it with stir-fried or steamed vegetables (broccoli, bell peppers, snap peas) or a fresh cucumber salad. Garnish with sesame seeds, sliced green onions, or a sprinkle of red pepper flakes for extra flavor.

5. Is there a way to make this recipe less sweet if the marmalade is too strong?

If the marmalade makes the sauce too sweet, balance it by adding 1-2 tablespoons of rice vinegar, apple cider vinegar, or lime juice for acidity. You can also mix in ½ teaspoon of grated ginger or a pinch of red pepper flakes to add depth. For a savory touch, stir in 1 tablespoon of soy sauce or a dash of fish sauce (if you don’t mind the umami flavor). Adjust to taste!