This quick recipe delivers a sweet and savory meal using basic pantry ingredients. It is an ideal choice for a fast weeknight dinner that mimics the taste of classic takeout.

List of ingredients

1 cup bbq sauce – provides a smoky and savory base for the glaze.
1 cup sweet orange marmalade – adds the essential citrus flavor and natural sweetness.
2 tbsp soy sauce – contributes saltiness and depth of flavor.
3 chicken breasts (boneless and skinless) – the primary protein source.
1 cup all-purpose flour – used for dredging to create a crispy exterior.
2 large eggs – acts as the binding agent for the flour coating.
6 tbsp olive oil – used for pan-frying the chicken pieces.

step-by-step instructions

Prepare the sauce: In a small saucepan, combine the BBQ sauce, orange marmalade, and soy sauce. Whisk the ingredients together and let the mixture cook on a simmer.
Prep the chicken: Dice the chicken breasts into uniform, bite-sized pieces. Heat a large skillet over medium heat and add the olive oil.
Coat the chicken: Whisk the eggs in a bowl. Dip each piece of chicken into the egg wash and then coat thoroughly with flour.
Fry the chicken: Carefully add the coated chicken to the warm oiled skillet. Let the pieces cook for 3-4 minutes before turning them over.
Finish cooking: Turn the chicken and cook until both sides are golden brown and crispy.
Combine: Place the cooked chicken into a large mixing bowl. Pour the simmering orange sauce over the chicken.
Coat and serve: Use tongs to toss the chicken until every piece is evenly coated. Serve the dish over a bed of steamed rice.

Expert Pan-Frying Techniques

Maintaining Constant Oil Temperature

Ensure your olive oil reaches a shimmering state before adding the chicken. If the oil is too cold, the flour will absorb the fat and become greasy. If it is too hot, the outside will burn before the inside is cooked.

Preventing Pan Overcrowding

Fry the chicken in batches rather than filling the pan to the top. Overcrowding lowers the temperature of the oil significantly, which prevents the chicken from searing. This often leads to steaming rather than crisping.

Achieving Uniform Dicing

Cut the chicken breasts into consistent one-inch cubes. This ensures that every piece cooks at the same rate. Uniform pieces prevent some chunks from drying out while others remain undercooked.

Perfecting the Egg Wash Application

Ensure the egg is whisked until completely homogeneous with no streaks of white. Dip the chicken quickly and shake off any excess egg before dredging in flour. This prevents the coating from becoming too thick or clumpy.

Flavor Customization and Enhancements

Increasing the Zesty Profile

Add one tablespoon of fresh lemon juice or rice vinegar to the sauce. This cuts through the sweetness of the marmalade and BBQ sauce. The acidity balances the sugar and creates a more complex flavor.

Adding Spicy Heat

Stir in a teaspoon of sriracha or a pinch of red pepper flakes during the simmering process. These additions provide a gentle heat that complements the orange citrus. Adjust the amount based on your heat tolerance.

Infusing Fresh Aromatics

Grate a teaspoon of fresh ginger and two cloves of minced garlic into the saucepan. Sauté these for one minute before adding the sauce ingredients. This adds a layer of freshness common in professional kitchen versions.

Managing the Sweetness Level

If the sauce is too sweet, increase the soy sauce by one tablespoon. You can also use a lower-sugar BBQ sauce variant. Balancing the salt and sugar is key to a professional taste.

Ingredient Substitutions

Gluten-Free Coating Alternatives

Replace the all-purpose flour with cornstarch or a 1:1 gluten-free flour blend. Cornstarch actually produces a crunchier, lighter crust than wheat flour. Ensure the rest of the ingredients are certified gluten-free.

Alternative Cooking Fats

While olive oil works well, avocado oil or peanut oil are excellent substitutes due to their higher smoke points. This allows you to sear the chicken at a slightly higher heat without the oil breaking down. Avoid using butter as it burns too quickly.

Low-Sodium Soy Alternatives

Use tamari or coconut aminos if you need a lower-sodium option. Coconut aminos are slightly sweeter, so you may want to reduce the amount of marmalade slightly. Tamari provides a similar rich color and saltiness.

Using Chicken Thighs

Swap the breasts for boneless, skinless chicken thighs for a juicier result. Thighs have a higher fat content, making them more forgiving if overcooked. They still pair perfectly with the sweet orange glaze.

Serving and Pairing Ideas

Choosing the Ideal Rice

Jasmine rice is the best choice for its floral aroma and slightly sticky texture. Basmati rice offers a fluffier, drier alternative. For a healthier option, brown rice provides a nutty flavor and more fiber.

Complementary Vegetable Sides

Steam some fresh broccoli florets or snap peas to serve alongside the chicken. The bitterness of broccoli balances the sweetness of the orange sauce. Glazed carrots also pair well with the citrus notes.

Fresh Garnish Options

Sprinkle toasted sesame seeds over the finished dish for a nutty crunch. Finely sliced green onions add a pop of color and a mild bite. These garnishes make the dish look professional.

Side Salad Pairings

Serve with a cold Asian-style slaw using shredded cabbage, carrots, and a sesame-ginger dressing. The crisp, cool nature of the salad contrasts the warm, sticky chicken. This creates a balanced meal on the plate.

Storage and Preservation

Refrigeration Guidelines

Store leftover orange chicken in an airtight container in the refrigerator. It will remain fresh and safe to eat for 3 to 4 days. Ensure the chicken is completely cooled before sealing the lid to avoid condensation.

Freezing Leftovers

You can freeze the cooked chicken and sauce together in a freezer-safe bag. It will keep for up to two months. Thaw the chicken in the refrigerator overnight before reheating for the best quality.

Maintaining Sauce Consistency

If storing for several days, consider keeping the sauce in a separate container. Only toss the chicken in the sauce right before reheating. This helps the chicken retain more of its structure.

Preventing Soggy Texture

Avoid storing the chicken in a tightly sealed container while it is still steaming. The trapped steam will soften the breading. Let it reach room temperature first to preserve the crust.

Effective Reheating Methods

Using an Air Fryer

Place the chicken in the air fryer at 350 degrees Fahrenheit for 3-5 minutes. This is the best method to restore the original crispiness of the coating. Heat until the sauce begins to bubble slightly.

Oven Reheating

Spread the chicken on a baking sheet lined with parchment paper. Bake at 325 degrees Fahrenheit for about 10 minutes. This method is ideal for larger quantities to ensure even heating.

Microwave Quick Heat

Heat the chicken on high for 1-2 minutes, stirring halfway through. Note that this will make the coating softer and less crispy. It is the fastest method but the least effective for texture.

Stovetop Refresh

Place the chicken in a skillet over medium heat with a teaspoon of oil. Toss frequently for a few minutes until heated through. This can help re-crisp the edges of the chicken.

Troubleshooting Common Issues

Fixing a Sauce That is Too Thick

If the sauce becomes too syrupy or thick during simmering, whisk in a tablespoon of water or vegetable broth. Do this slowly while the sauce is on low heat. Stir until you reach your desired consistency.

Preventing Coating Separation

If the flour falls off the chicken, ensure the chicken is patted dry before the egg wash. Press the flour firmly into the chicken pieces with your hands. This creates a stronger bond between the meat and the crust.

Addressing Dry Chicken

Ensure you do not overcook the chicken in the skillet. Since the pieces are small, they cook very quickly. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.

Solving Sauce Burning

Keep the saucepan on low to medium-low heat while simmering the sauce. Because of the high sugar content in marmalade and BBQ sauce, it can burn quickly. Stir frequently to prevent scorching on the bottom.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken on a wire rack at 400 degrees Fahrenheit for about 15-20 minutes. Toss the baked pieces in the sauce after they are fully cooked and browned.

How do I prevent the sauce from becoming too sticky?

Avoid boiling the sauce for too long, as this concentrates the sugars. If it becomes too sticky, add a small amount of water or a splash of rice vinegar to thin it out.

What is the best way to dice chicken for this recipe?

Use a sharp chef’s knife to cut the breast into 1-inch cubes. Cutting across the grain of the meat ensures the chicken remains tender after frying.

Can I use frozen chicken breasts for this?

Yes, but you must thaw them completely in the refrigerator first. Pat the thawed chicken dry with paper towels to ensure the egg wash and flour adhere properly.

Easy Homemade Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: alyssabennett
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: General

Print Recipe

Description

3 Ingredient, easy to make orange chicken

Ingredients

Scale

1 cup bbq sauce
1 cup sweet orange marmalade
2 tbsp soy sauce
3 chicken breast (boneless and skinless)
1 cup all-purpose flour
2 large eggs
6 tbsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

Step 1: In a small saucepan start your orange chicken sauce. Add BBQ sauce, orange marmalade, and soy sauce. Whisk together and allow to cook on a simmer.
Step 2: Dice chicken breast into bite-size pieces. Heat a large skillet on medium heat and add oil. Whisk egg together in place in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet.
Step 3: Allow chicken to cook for 3-4 minutes before turning over. Turn and cook until both sides are crispy.
Step 4: Add chicken to a large mixing bowl and pour orange sauce over cooked chicken. Use tongs to toss and coat the chicken.

Notes

Serve with rice and vegetables such as Garlic Asian Green Beans, Roasted Broccoli, or Fried Rice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stove-top
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 566 kcal
Sugar: 48 g
Sodium: 1007 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 71 g
Fiber: 1 g
Protein: 29 g
Cholesterol: 126 mg