This 3-Ingredient Orange Chicken is a lifesaver for busy nights, offering a perfect balance of tangy, sweet, and savory flavors. Made with juicy chicken cubes fried to golden perfection, tossed in a simple yet irresistible sauce of BBQ, orange marmalade, and soy sauce, this dish comes together effortlessly. Serve over fluffy white rice, and for a pop of color and nutrition, add sautéed green peppers or broccoli. It’s a restaurant-quality dish that’s ready in no time!
Why You’ll Love This Recipe
Minimal Ingredients: You only need three ingredients for the sauce, and they’re likely already in your pantry!
Quick and Easy: Perfect for weeknights—this dish comes together in less than 40 minutes.
Family Favorite: The sweet and tangy flavor of the sauce is a guaranteed hit with both kids and adults.
Customizable: Pair with rice, noodles, or vegetables to make it your own.
Key Ingredients
BBQ Sauce: The base of the sauce adds a smoky, tangy depth of flavor. Choose a sweet and thick variety like Sweet Baby Ray’s for the best results.
Sweet Orange Marmalade: The marmalade provides the perfect balance of sweetness and citrusy brightness, creating the signature “orange chicken” flavor.
Soy Sauce: This adds a savory, umami kick to the sauce, balancing the sweetness of the marmalade and BBQ sauce.
Chicken Breasts: Cut into bite-sized pieces, chicken breasts become tender and juicy with a crispy coating.
Flour or Cornstarch: These create the crispy crust when frying. Cornstarch adds a lighter crunch, while flour gives a slightly sturdier coating—use a mix for the best of both worlds.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Prepare the Sauce
Combine Ingredients: In a medium saucepan, mix together:
BBQ sauce
Marmalade
Soy sauce
Simmer: Place the saucepan over low heat and simmer for 20 minutes, stirring occasionally to blend the flavors.
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2. Set Up Coating Stations
Beat the Eggs: In a small bowl, beat the eggs until well blended.
Mix Flour: In a separate bowl, combine flour and/or cornstarch. This will create a light and crispy coating for the chicken.
3. Coat the Chicken
Dip in Egg: Take the chicken cubes and dip each piece into the beaten egg.
Coat with Flour: Roll the egg-dipped chicken in the flour or cornstarch mixture, ensuring each piece is evenly coated.
4. Fry the Chicken
Heat Oil: Add enough oil to a frying pan to cover the bottom. Heat over medium-high heat.
Fry: Place the coated chicken pieces in the hot oil, frying for 3-5 minutes per side or until golden brown and fully cooked through.
Drain: Transfer the fried chicken to a plate lined with paper towels to absorb excess oil.
5. Toss in Sauce
Once all the chicken pieces are fried, place them in a large mixing bowl.
Pour the prepared BBQ-marmalade-soy sauce over the chicken.
Toss until each piece is evenly coated in the sauce.
6. Serve
Serve the sweet and tangy chicken over a bed of white rice.
Optional Vegetables: Add steamed or stir-fried vegetables like green peppers or broccoli for a complete meal.
Serving Suggestions
Classic Pairing: Serve the chicken over a bed of fluffy white rice or fried rice.
Add Vegetables: Toss in steamed broccoli, green peppers, or snap peas for added crunch and nutrition.
With Noodles: Serve the orange chicken over lo mein or rice noodles for a delicious twist.
Make It a Bowl: Combine the chicken with rice, vegetables, and a drizzle of extra sauce for a hearty rice bowl.
Storage Tips
Refrigerating
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water to loosen the sauce if needed.
Freezing
Freeze the chicken and sauce separately for best results. Store cooked chicken pieces in a freezer-safe container, and freeze the sauce in a separate container. Thaw overnight in the fridge and reheat before combining.
Variations
Healthier Option: Skip frying and bake the chicken pieces at 400°F (200°C) for 20–25 minutes, flipping halfway through. Then toss in the sauce.
Spicy Orange Chicken: Add a teaspoon of chili flakes or Sriracha to the sauce for a spicy kick.
Vegetarian Twist: Replace chicken with tofu or cauliflower florets for a plant-based version.
Gluten-Free: Use gluten-free soy sauce and replace flour with gluten-free alternatives like rice flour or cornstarch.
Air Fryer Method: Coat the chicken and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway, for a crispy finish with less oil.
Conclusion
This 3-Ingredient Orange Chicken proves that delicious dinners don’t have to be complicated. With minimal prep and pantry-friendly ingredients, you can whip up a dish that rivals your favorite takeout spot in both flavor and convenience. Pair it with rice and veggies for a complete meal that’s as satisfying as it is simple.
3-Ingredient Orange Chicken: Quick and Flavorful Dinner
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, mix together BBQ sauce, orange marmalade, and soy sauce. Place over low heat and simmer for 20 minutes, stirring occasionally to blend the flavors.
- In a small bowl, beat the eggs until well blended. In a separate bowl, combine flour and/or cornstarch to create a light and crispy coating.
- Dip each piece of chicken into the beaten egg, then roll in the flour or cornstarch mixture to ensure even coating.
- Heat enough oil in a frying pan to cover the bottom. Fry the coated chicken pieces over medium-high heat for 3-5 minutes per side, or until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
- Place the fried chicken pieces in a large mixing bowl. Pour the prepared sauce over the chicken and toss to coat each piece evenly.
- Serve the orange chicken over a bed of white rice. Optionally, add steamed or stir-fried vegetables like green peppers or broccoli for a complete meal.