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Have you ever stood in your kitchen, hands on hips, staring at a pack of chicken breasts and a fridge that’s looking a little sad—half-empty ketchup, one tired carrot, maybe some marmalade left from Sunday’s toast? (Oh, friend, you’re in good company.) That’s exactly how my family ended up discovering this gloriously easy, three-ingredient orange chicken—and now we’re officially obsessed. Seriously, this recipe is such a weeknight savior that my picky eater actually cheers when she sees it come out of the oven.
This is the kind of comfort food you crave when the “should I just order takeout?” voice in your head gets really loud. It tastes like your favorite delivery spot (maybe better?), but it leans on pantry shortcuts and comes together so fast that you’ll still have time to put your feet up. If you have eggs, flour or cornstarch, and just a little oil, you’re already halfway to magic. I call that winning at dinner.
Why You’ll Love This Recipe
- Just Three Sauce Ingredients – Yes, really! Whisk, simmer, and you’re already halfway to hero status.
- Weeknight Quick – Dinner on the table in under 30 minutes, unless you get distracted by a phone call or start scrolling recipes for dessert… no judgment!
- Easy to Tweak – Sweet, savory, a little tangy… plus you can dial up the spice or sneak in veggies from that “almost gone” drawer.
- Kid-Tested & Family-Approved – Even my pickiest eater gobbles up these crispy bites, no side-eye about “weird sauce.”
Key Ingredients
Let’s talk about what you actually need—plus some little hacks and swaps because life happens and groceries run out.
BBQ Sauce: Sweet Baby Ray’s is our go-to out of habit (there’s always a bottle lurking in my fridge door!), but really any sweet and smoky BBQ sauce does the trick. Love some heat? Grab a spicy variety or your favorite local bottle. All’s fair.
Orange Marmalade: This is that magical sunshine-in-a-jar that makes the sauce sing. Good old Smucker’s does the job, but low-sugar or homemade marmalade will work too—just expect a softer set on the sauce, maybe a touch less sweet. Totally fine.
Soy Sauce: Go regular if you don’t mind the salt, or swap in low-sodium. Need to keep it gluten-free? Tamari or coconut aminos get you there in a snap.
Chicken: I almost always use boneless, skinless chicken breasts because it’s what I have stashed in the freezer (buy in bulk, save your sanity!) but boneless thighs are just as delicious. Use what you’ve got. No chicken? Folks have even tried this with tofu or shrimp—do your thing!
(Psst: Full list of quantities and full instructions is down in the printable recipe card at the bottom.)
Instructions
1. Prepare the Sauce
Toss 1 cup BBQ sauce, 1/2 cup orange marmalade, and 2 tablespoons soy sauce into a saucepan. Bring the heat to low and whisk until smooth—no lumps! Let it all bubble gently for about 20 minutes, giving it a stir every so often to keep things from sticking. This is just enough time for the flavors to meld and the sauce to thicken up into glossy, sweet-and-savory goodness.
2. Prep the Chicken Coating
This part gets a little messy, but it’s where all that delicious crunch comes from! Crack two eggs into a shallow bowl and whisk until blended. In a separate bowl, mix 1 cup flour (or half flour, half cornstarch for extra crisp factor) and a healthy pinch of salt. Don’t skip the salt—it brings everything to life!
3. Coat the Chicken
Cut your chicken into bite-sized pieces—about 1-inch cubes, or strips, or whatever you’re feeling. Dip each nugget in the egg, then dredge in your flour/cornstarch mix. Give each piece a good roll so it’s totally covered. We’re aiming for every bite to be crispy and golden!
4. Fry the Chicken
Heat about half an inch of vegetable or canola oil in a large skillet over medium-high. Test by tossing in a pinch of flour—it should sizzle happily but not smoke. Add your chicken in batches (don’t crowd the pan) and fry for 3-5 minutes on each side, till the crust is golden-brown and the chicken’s cooked through. Move pieces to a paper towel-lined plate while you finish the rest. If you’re batch-frying, you might need a little more oil—don’t stress, just add a splash between rounds if needed.
5. Combine Chicken and Sauce
Once your chicken is cooked and still warm (but not piping hot!), scoop it all into a big mixing bowl. Pour that sticky, homemade orange sauce all over and toss until every piece is glossy and coated. If your bowl is a little on the small side, do this in a couple rounds—no one wants a naked nugget hiding at the bottom.
6. Serve
Spoon the orange chicken over a big bowl of rice. Or go wild with noodles, or scoop straight from the bowl—no shame in a little finger food if you’re among friends. Toss in sautéed peppers or broccoli for color, crunch, and maybe a semblance of veggies.
Serving Suggestions
- Steamed Rice: Plain white, brown, or fragrant jasmine—let that sauce soak right in. (Even quick-cooking microwave rice is perfect.)
- Sautéed Veggies: Broccoli, bell pepper, snow peas. Just quick-toss in a hot pan with a splash of oil and a pinch of salt. It’s like a pop of spring with all that cozy orange flavor.
- Noodles: Leftover lo mein or even spaghetti. Pile the chicken on top and let it get all saucy—total comfort in a bowl.
- Spring Rolls or Dumplings: If you want a takeout-at-home feast, throw some frozen ones in the oven or air fryer. No one has to know you didn’t make everything from scratch!
Storage and Reheating Tips
Storage
Have leftovers? Lucky you! Just pop any extra orange chicken in an airtight container and refrigerate. It’ll keep for up to three days. If you need a late-night snack (or, you know, lunch you actually look forward to), you’re covered.
Reheating
- Stovetop: My favorite way. Toss chicken into a skillet over medium heat with a tiny splash of water or chicken broth—just enough to loosen the sauce. Stir gently till hot; the sauce will get its shine back.
- Microwave: Speedy for single servings. Heat on high for 30 seconds at a time, stirring between bursts so nothing gets chewy or rubbery.
- Oven: Warming a big batch? Spread chicken on a baking sheet and reheat at 350°F for about 10-12 minutes. It actually comes out surprisingly crispy!
If it ever smells “off” or feels slimy… trust your nose and let it go. No dinner is worth a tummy ache!
Variations
- Spicy Orange Chicken: Add a squirt of sriracha or sprinkle in some red pepper flakes when you simmer the sauce. Instantly ups the wow factor!
- Air Fryer Version: Not in the mood for frying? Coat your chicken as usual, brush lightly with oil, and cook in the air fryer at 400°F for 10-12 minutes, flipping halfway. Still crunchy, way less mess.
- Gluten-Free Swap: Use gluten-free soy sauce or tamari, and sub in cornstarch or a gluten-free flour mix for dredging. Taste is still on point, I promise.
- Sticky Sesame Chicken: Sprinkle toasted sesame seeds over the finished dish before serving. Adds a cozy, nutty crunch and makes it feel a little fancy (even if it’s just Tuesday night.)
- Extra Orange Zing: Stir a teaspoon of fresh orange zest into the sauce for a hit of citrus-bright flavor. Some nights I even toss in a few orange segments. So fresh!
Conclusion
This easy, sweet-and-tangy orange chicken is pure nostalgic comfort and such a win for busy weeknights. It’s got that restaurant “wow”—golden, crunchy chicken, sticky orange glaze—but with less fuss (and none of the delivery drama). We love it heaped on rice, with a scatter of scallions or sesame, and a pile of veggies if I’m feeling virtuous. My daughter always asks for seconds (and she’s not shy about wrinkling her nose when she doesn’t like a sauce, trust me).
I’d love to hear if you give this a try—or what clever tweaks and swaps you come up with. Drop a comment below if you have questions about substitutions, or just want to share how it went. I promise to cheer you on from my own messy kitchen (probably with my own bowl of orange chicken, because… well, it’s just that kind of craveable dinner). Now go raid the fridge and make some magic—you’ve earned yourself a comfort food night!
3-Ingredient Orange Chicken
Ingredients
- 1 cup BBQ sauce e.g., Sweet Baby Ray’s
- 1 cup sweet orange marmalade e.g., Smucker’s
- 2 tablespoons soy sauce
- 3-4 chicken breasts cut into cubes
- 1 cup flour or cornstarch or a mix of both
- 2 eggs beaten
- vegetable oil for frying
Instructions
- In a medium saucepan, combine BBQ sauce, orange marmalade, and soy sauce. Simmer on low heat for 20 minutes, stirring occasionally to blend flavors and thicken the sauce.
- In one bowl, beat 2 eggs until smooth. In another bowl, mix flour and/or cornstarch to create a crispy coating.
- Dip the chicken cubes in the beaten egg, then roll in the flour mixture to ensure full coverage.
- Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat. Fry the coated chicken pieces for 3-5 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Once the chicken has cooled slightly, toss it in the prepared BBQ-orange sauce until evenly coated.
- Serve the saucy chicken over white rice for a complete meal. Pair with sautéed vegetables like green peppers or broccoli for added flavor and nutrition.
