Easy Orange Chicken

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If you have a craving for Chinese food, but don’t have a lot of time to cook and don’t want to spend money on takeout, this easy orange chicken is for you! This recipe uses just five simple ingredients (not counting salt and pepper) and takes only 15 to 20 minutes to make.

My husband loves orange chicken and when we do get Chinese takeout, he always orders a double serving of orange chicken. When I first made this recipe, I wondered if it would get his stamp of approval. It certainly did! He loved it and went back for seconds, and sometimes even thirds. I love this recipe because it’s not only delicious, it’s also the perfect quick and easy weeknight dinner. You can never have too many of those!

Detailed Ingredient Notes

• Boneless, skinless chicken breasts. Boneless, skinless chicken breasts are used for this recipe because they are lean and cook quickly. Make sure they are properly thawed if frozen, and cut them into bite-sized pieces to make sure they cook evenly.
• Cornstarch. Cornstarch creates a crispy, golden exterior when fried. It’s a common thickening agent in Chinese cooking and helps the sauce adhere to the chicken.
• Vegetable oil (for frying). This recipe calls for vegetable oil for frying the chicken. If you want to substitute, you will want to use an oil with a high smoke point, such as canola or peanut oil, for deep frying. The oil should be heated to around 350-375 F (175-190 C) for the best results.
• Orange marmalade. Orange marmalade provides the primary orange flavor and sweetness for the sauce. It’s an effective shortcut for making this easy orange chicken!
• Soy sauce. Soy sauce adds a salty and savory element to the sauce. It’s a common ingredient in many Asian recipes like this one and gives this dish its distinctive umami flavor.
• Rice vinegar. Rice vinegar adds a tangy and slightly sweet flavor to the sauce. It helps balance the sweetness of the marmalade and the saltiness of the soy sauce.

Step-By-Step Instructions With Photos

Substitution Suggestions

• Chicken. Instead of chicken breasts, you can use boneless, skinless chicken thighs.
• Soy sauce. You can use low-sodium soy sauce if you want to reduce the overall saltiness of the dish. You can also substitute it with tamari for a gluten-free version.
• Rice vinegar. If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. It will add a slightly different flavor, but it will work.

Storage

To refrigerate. Place the leftovers in an airtight container and store it in the refrigerator. Eat within 3 to 4 days. Reheat in the microwave on high for about 1-2 minutes, depending on the amount you are reheating.

To freeze. Allow it to cool completely. Then place portions of orange chicken in airtight, freezer-safe containers. You can also use heavy-duty resealable freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Place them in the freezer. When you’re ready to enjoy, move the portion you plan to eat to the refrigerator to thaw overnight. Then, reheat it using the above microwave method, making sure it reaches an internal temperature of 165 F (74 C).

FAQs

Can I bake the chicken instead of frying it?

While frying gives the chicken a crispier texture, you can bake the coated chicken pieces in a preheated oven at 375 F (190 C) for about 15-20 minutes, turning them halfway through for even cooking.

Can I make the orange sauce in advance?

Yes, you can prepare the orange sauce in advance and store it in the refrigerator. Reheat it before serving, and if it thickens too much, you can thin it out with a bit of water or orange juice.

How do I make the sauce thicker if it’s too thin?

If the sauce is too thin, you can mix a small amount of cornstarch with water and add it to the sauce while stirring until it reaches the desired thickness. You can also add a bit more marmalade if you don’t mind it a little sweeter.

Easy Orange Chicken Recipe

Craving a quick and fuss-free meal that's seriously scrumptious? Say hello to our easy orange chicken. It uses only five ingredients and is done in 15 minutes or less!

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Prep Time:10 minutes mins

Cook Time:5 minutes mins

Total Time:15 minutes mins

Equipment

Chef's knife

Measuring spoons

Liquid measuring cups

Dry measuring cups

Shallow bowls

Large skillet

Tongs

Instant read thermometer

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces. Note 1.
• salt and black pepper To taste.
• ½ cup cornstarch Note 2.
• vegetable oil For frying

For the Orange Sauce:

• ¾ cup orange marmalade Store-bought
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar Note 3.

US Customary – Metric

Instructions

• Season the chicken pieces with salt and black pepper to taste.
  1 pound boneless, skinless chicken breasts, salt and black pepper
• Add the cornstarch to a shallow bowl. Dredge each chicken piece in the cornstarch, shaking off any excess.
  ½ cup cornstarch
• Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add enough oil to fully coat the bottom of the pan. It should be about ¼ inch deep from the bottom of the pan. Once the oil is hot, carefully add the coated chicken pieces about 1 inch apart. Do not add too many chicken pieces at once. Fry them until they are golden brown and fully cooked, typically taking about 1 to 1.5 minutes per side. Be careful not to overcook the chicken. Remove them from the skillet and drain on paper towels. Repeat with any remaining chicken pieces. Note 4.
  vegetable oil
• In a small bowl, add the orange marmalade, soy sauce, and rice vinegar. Whisk until it's well combined. Heat it in the microwave on high for 40 seconds to 1 minute until it is heated through. If the sauce is too thin, mix some cornstarch with water and stir it in until thickened or you can add a bit more marmalade. Note 5.
  ¾ cup orange marmalade, 2 tablespoons soy sauce, 1 tablespoon rice vinegar
• Pour it over the chicken and toss to coat. Serve it over cooked rice or noodles.

Notes

1. Traditionally, orange chicken recipes use boneless, skinless chicken breasts. If you prefer chicken thighs, you can substitute an equal amount of those instead. Cut the chicken into relatively evenly sized, bite-sized pieces. This helps the chicken cook faster and more evenly.
2. Cornstarch is the key to a crispier crust. I don’t recommend substituting all-purpose flour.
3. Rice vinegar has a light, subtle flavor. If you don’t have this on hand, you can substitute white wine or apple cider vinegar.
4. Add enough oil so it is about ¼ inch deep from the bottom of the pan and then allow the oil to heat to about 350-375 F (175-190°C) before adding the chicken. This will ensure that the chicken gets crispy without absorbing too much oil. Also be sure to space the chicken pieces about 1 inch apart. Depending on the size of your skillet, you may need to cook it in a couple of batches. It usually takes less than two minutes per side to cook the chicken (mine took only 1 minute per side on a gas stove). It is done when it turns a light golden brown. Be careful not to overcook!
5. I love the convenience of the microwave here. By heating the sauce in the microwave, rather than returning the chicken to the skillet and tossing it with the sauce over heat, you avoid the risk of overcooking the chicken. If you find that the sauce is too thin, you can combine some cornstarch and water and stir that mixture into the sauce to thicken it up. You can also add a bit more marmalade if you don’t mind a sweeter sauce.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 111mg | Potassium: 295mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

Servings: 6 servings

Calories: 226kcal

Author: Sandra

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