recipe for orange chicken using orange marmalade

The Best recipe for orange chicken using orange marmalade

Oh, I just have to tell you about this orange chicken recipe with marmalade—it’s one of those rare dishes that feels like a hug in every bite. I first discovered it years ago when my kids were little and we wanted something sweet and savory that wasn’t just fried dough or sugary desserts. This isn’t your typical orange chicken; it’s got that bright, tangy sweetness of marmalade mixed into the sauce, giving it a depth that regular orange sauce just can’t match. My family loves it because it’s got that perfect balance—crispy on the outside, tender on the inside, and just a little bit sticky from the marmalade. It’s not just a snack; it’s a meal that feels special, whether we’re serving it for a family dinner or just grabbing a quick bite after school. Plus, it’s got a little something for everyone—kids love the sweetness, and the adults get that savory kick without being too heavy.

I also love how this recipe is actually pretty healthy for what it is. The marmalade adds natural sugars, but it’s balanced with a touch of honey or agave if you want to keep it lighter. The chicken is baked instead of deep-fried, so it’s got that crispy texture without all the guilt. And the orange flavor isn’t just sweet—it’s bright and refreshing, which makes it a great way to cleanse the palate if you’ve been eating heavier foods. My kids and I love it because it’s something we can make ahead and reheat, so it’s always ready when we need it. It’s not just a recipe; it’s a way to make something feel festive without the fuss, whether it’s for a birthday, a weekend brunch, or just because we’re all in the mood for something a little extra. And honestly? It’s one of those dishes that makes you feel like you’ve done something good with your time—like you’ve put care into a meal that actually tastes like it was meant to be enjoyed.

Orange Chicken with Orange Marmalade Glaze

4.6 from 1031 votes

A crispy fried chicken dish glazed with a tangy-sweet orange marmalade sauce, perfect for a quick and flavorful meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 8 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup cornstarch
• 1 egg
• 1/2 cup vegetable oil (for frying)

For the Orange Marmalade Sauce

• 1/2 cup orange marmalade
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C) if baking instead of frying. For frying, heat oil in a skillet to 350°F (175°C).
2. 2 Cut chicken breasts into bite-sized pieces. In a bowl, beat the egg with a fork. Set aside.
3. 3 In a shallow dish, combine flour, salt, pepper, and paprika. In another shallow dish, place the cornstarch.
4. 4 Dredge each piece of chicken in the flour mixture, shaking off excess. Dip into the egg, then coat with cornstarch.
5. 5 For frying: Place chicken in the hot oil. Fry in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels. For baking: Place chicken on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
6. 6 In a saucepan, combine orange marmalade, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, sugar, and red pepper flakes. Simmer for 5-7 minutes until slightly thickened.
7. 7 Toss the fried (or baked) chicken pieces in the sauce, coating evenly. Serve hot.

🔧Equipment

• Mixing bowls
• Food processor or blender
• Large skillet or deep fryer
• Oven (for optional baking)
• Fine-mesh strainer
• Tongs or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 25🥩Protein: 35

📝Notes

For extra crispiness, double-dredge the chicken in flour and cornstarch.,Adjust sweetness by adding more honey or marmalade as needed.,Serve with steamed rice or noodles for a complete meal.,Use a mix of whole wheat flour and all-purpose flour for a lighter crust.

This orange chicken recipe with marmalade glaze is always a hit because it’s simple yet packed with bold flavor—perfect for when you want something quick but impressive at family dinners. The tangy sweetness of the marmalade balances the crispy chicken beautifully, making it a crowd-pleaser that feels special without the fuss. It works great for gatherings because it’s adaptable—serve it with steamed rice or fried egg rolls, and it’ll always feel like a homemade touch that brings everyone together.

❓ Frequently Asked Questions About Orange Chicken with Orange Marmalade Glaze

What is the best way to prepare the orange chicken marinade using orange marmalade?

To make an authentic orange chicken marinade, start by blending ½ cup of orange marmalade with ¼ cup of soy sauce, 2 tbsp of rice vinegar, 2 tbsp of honey, 1 tbsp of grated ginger, 1 minced garlic clove, 1 tsp of red pepper flakes (adjust to taste), and 1 tbsp of cornstarch mixed with 2 tbsp of water. Whisk everything together and let it sit for 10 minutes before using.

How should I cook the chicken for orange chicken?

Cut chicken thighs or breasts into bite-sized pieces. Marinate them in the orange marmalade mixture for at least 30 minutes (or up to 2 hours for deeper flavor). Pan-fry or shallow-fry the chicken in a hot skillet with 1 tbsp of oil until golden and cooked through (about 5-6 minutes per side). Alternatively, bake at 375°F (190°C) for 20-25 minutes, flipping halfway.

What is the ideal sauce for serving orange chicken with marmalade?

A classic sweet-and-sour sauce works best. Mix ½ cup of orange marmalade with ¼ cup ketchup, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 1 minced garlic clove, and a pinch of salt. Simmer until slightly thickened, then drizzle over the fried chicken.

Can I substitute orange marmalade with another citrus-based liquid?

While marmalade gives a unique tart-sweet balance, you can use orange juice (freshly squeezed) or orange zest mixed with honey/soy sauce for a similar effect. For marmalade’s texture, blend ½ cup orange juice with 2 tbsp honey and 1 tbsp lemon juice, then strain. Adjust sweetness/tartness to taste.

How do I ensure the orange chicken stays crispy after frying?

For extra crispiness, pat chicken dry thoroughly before frying. Use a double-fry method: First fry at 325°F (160°C) for 3-4 minutes to cook through, then increase heat to 375°F (190°C) and fry again for 2-3 minutes until golden and crispy. Alternatively, air-fry at 400°F (200°C) for 12-15 minutes, shaking halfway.