Orange Chicken Recipe
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Every time I make this Easy Orange Chicken, I’m reminded that homemade doesn’t have to mean complicated. The chicken gets perfectly crispy, the orange sauce is sweet, tangy, and just a little sticky, and the whole thing comes together with surprisingly little prep. It’s the recipe I make when everyone wants takeout, but I’d rather stay home.
These orange chicken nuggets is one of our favorite easy dinner recipes. Serve with chicken fried rice or ham fried rice for a full meal the entire family will love.
Why You’ll Love This Orange Chicken
- A Recipe You’ll Actually Repeat: I’ve been making this orange marmalade chicken for years because it’s consistently good. It’s one of those recipes everyone asks for again, and I always have the ingredients on hand.
- Weeknight Friendly: This recipe comes together in about 15 minutes with just a handful of ingredients, making it one of my favorite dinners for those nights when I forgot to plan ahead.
- Better Than Takeout: The chicken gets coated in a sweet, sticky orange sauce that tastes like takeout without waiting on delivery or spending $50 to feed the family.
This recipe has been on my site for years, and it’s one I still make today. Not because it’s trendy or complicated, but because it solves dinner on nights when I need something fast that everyone will actually eat. The shortcut is orange marmalade. It gives the sauce that sweet citrus flavor without turning this into a project, and paired with crispy chicken, it’s hard to believe how little effort it takes.
Jesseca’s Recipe Review
When I was thinking about recipes my son should know before leaving for college, this one immediately made the list. It uses ingredients that are easy to keep on hand, comes together fast, and gives you a dinner that feels a little more exciting than frozen pizza.
Tip from Jesseca:
If you’re using frozen popcorn chicken, bake it until it’s extra crispy before tossing it in the sauce. That little bit of extra time keeps the coating from getting soggy.
Easy Orange Chicken Ingredients
I use frozen chicken nuggets to keep this recipe quick and affordable, but don’t let that stop you from using homemade chicken or lightly breaded chicken pieces if that’s what you have. Here’s what you’ll need:
- Orange Marmalade: This is where almost all of the orange flavor comes from, so pick one you enjoy. You’ll find it with the jams and jellies at the grocery store. If you aren’t usually a marmalade fan, don’t worry. It melts into the sauce and gives it that classic sweet citrus flavor. The sauce smells really sweet while it’s heating, but once it hits the soy sauce everything balances out.
- Barbecue Sauce: Use your favorite brand. I’ve tested this with Kraft Original, Sweet Baby Ray’s, and Kinder’s, and all three worked well. Kraft gives you the most classic takeout-style flavor, while Sweet Baby Ray’s makes the sauce a little sweeter.
- Soy Sauce: Just a splash balances the sweetness and adds a savory depth that keeps the sauce from tasting like straight marmalade.
- Orange Juice: Fresh or bottled both work. It’s a small amount, but it brightens the sauce and gives it a fresher orange flavor.
- Chicken Nuggets: I almost always reach for Bare Chicken Nuggets because they bake up nice and crispy and hold the sauce well. Any fully cooked breaded chicken nuggets or popcorn chicken will work, just cook them until they’re crispy before tossing them in the sauce.
Easy Ways to Change It Up
- Make it spicy: Stir 1 to 2 teaspoons of sriracha, chili garlic sauce, or a pinch of crushed red pepper into the sauce before heating. It’s an easy way to add a little kick without overpowering the orange flavor.
- Use a different chicken: Frozen chicken nuggets are my favorite shortcut, but popcorn chicken, chicken tenders cut into bite-sized pieces, or homemade breaded chicken all work just as well. Just make sure the chicken is cooked until crispy before adding the sauce.
- Add vegetables: Turn this into a complete meal by serving it over rice with steamed broccoli, snap peas, bell peppers, or edamame. If I’m trying to stretch dinner a little further, broccoli is almost always my first choice.
- Bake instead: No air fryer? Bake the chicken according to the package directions. I like leaving it in for an extra minute or two so it stays crisp after it’s coated in the sauce.
- Skip the breading: If you’d rather use plain chicken, cook bite-sized pieces of chicken breast or thighs in a skillet until browned and cooked through. Toss with the warm sauce just before serving.
Best Chicken To Use
The best part about this recipe is that it works with almost any chicken you have on hand. Here’s what I’ve found works best:
- Bare Chicken Nuggets: My top pick. They have a light breading that stays crispy after being tossed in the sauce and they’re easy to keep in the freezer for busy nights.
- Popcorn Chicken: Great if you like smaller, bite-sized pieces that are coated in extra sauce.
- Breaded Chicken Tenders: Cook according to the package directions, then cut them into bite-sized pieces before tossing with the sauce.
- Homemade Breaded Chicken: Perfect if you have a favorite homemade recipe and a little extra time.
- Chicken Breast or Thighs: For a version without breading, cook bite-sized pieces in a skillet until browned and cooked through, then toss with the warm sauce.
Jess’s Tip: Whatever chicken you choose, cook it until it’s deeply golden and crispy before adding the sauce. That extra bit of color helps the coating stay crisp instead of turning soft.
What to Serve with Easy Orange Chicken
Looking for the perfect sides to complete your orange chicken meal? Here are a few delicious options that pair perfectly:
- Vegetable Lo Mein: This Vegetable Lo Mein is a great way to add some noodles and extra veggies to your plate. The flavors blend beautifully with the orange chicken sauce, making it a satisfying combo.
- Roasted Broccoli: Keep things simple and healthy with some Roasted Broccoli. It’s quick to prepare and adds a nice crunch and freshness to your meal.
- Chicken Fried Rice: For a classic takeout-style experience, whip up some Chicken Fried Rice. The savory rice pairs perfectly with the sweet and tangy orange chicken, creating a balanced and filling meal.
These sides will take your homemade orange chicken to the next level and give you that full takeout experience, all from the comfort of your kitchen!
Frequently Asked Questions
Cooked chicken should be eaten within three to four days. This recipe will taste the best if the chicken and sauce are stored separately. When ready to enjoy, heat both in the microwave for a minute or two and toss together.
Use your favorite sauce. In an effort to provide the best options, we tried this with Kraft original, which is a more budget friendly option, Sweet Baby Ray’s, and Kindler’s. All tasted delicious.
The easiest way to add spice to this recipe is to use a spicy barbecue sauce. You can also add a pinch of red pepper flakes!
Yes! If you’re craving orange chicken but don’t love the idea of meat, try using this sauce tossed with fried cauliflower!
This sauce is super simple to whip up. It works for so many other recipes, not just orange chicken. Use it on shrimp, chicken wings, and a dip for your favorite eggrolls or wontons
Storage and Reheating Instructions
This is best served fresh while the chicken is still crispy, but leftovers are still worth saving for an easy lunch the next day. I almost always pack leftovers with rice and broccoli. The broccoli soaks up the extra sauce, and it makes an easy grab-and-go lunch the next day.
- Store: Let the chicken cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
- Reheat: For the best texture, warm the chicken in the air fryer at 350°F for 3 to 5 minutes or in a 350°F oven for 8 to 10 minutes, just until heated through. The coating won’t be quite as crispy as when it was first made, but these methods help bring it back better than the microwave.
- Microwave: If you’re short on time, microwave individual portions in 30-second intervals until warmed through. The chicken will be softer, but the flavor is still just as good.
Can you freeze it? You can, but I don’t usually recommend it once the chicken has been coated in the sauce. The breading loses its crisp texture after thawing. If you know you’ll want to freeze leftovers, store the cooked chicken and sauce separately, then toss them together after reheating for the best results.
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Easy Orange Chicken Recipe (5 Ingredients)
Ingredients
- 4 to 5 cups frozen chicken nuggets
- 1 cup orange marmalade
- 3/4 cup bbq sauce
- 2 tablespoons soy sauce
- 2 tablespoons orange juice
Instructions
- Cook the chicken according to the package directions. I prefer to air fry the nuggets for a more crisp finish.
- Stir together the marmalade, bbq sauce, soy sauce, and orange juice in a large liquid measuring cup. Stir to combine. Heat in the microwave for 1 minute, or until heated through.
- Drizzle the mixture over the cooked chicken and toss to coat.
- Serve immediately with warm rice and sautéed vegetables for a full meal.
Notes
- Garlic: Fresh garlic is an amazing addition to the recipe and really gives it a boost in flavor.
- Ginger: I have ginger paste on hand almost always. A little goes a long way and can give you a more peppery spice finish.
- Red Pepper Flakes: If you like a little heat, a dash or two of red pepper flakes will do the trick!
- Rice Vinegar: My good friend swears by a 1/4 teaspoon of rice vinegar.
- Sesame Oil: Stir in 1 to 2 teaspoons of sesame oil to tone down the sweetness.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If you’re craving your favorite restaurant dishes at home, be sure to check out our collection of copycat restaurant recipes for even more delicious recipe inspiration.
Love the ease, it’s a great last minute meal. I always follow a new recipe as directed then I play with the ingredients. I found bbq sauce was overpowering so will eliminate it next time adding garlic and ginger.
Not bad,somehow sauce didn’t taste authentic, I followed recipe exactly
Thank you