Let me tell you—this recipe has saved dinner in my house more times than I can count. This 3-Ingredient Orange Chicken is one of those magical meals that feels like you really did something, but it takes almost no effort at all. It’s got that crave-worthy sweet and tangy flavor everyone loves, and it comes together with just a few simple ingredients I almost always have on hand: BBQ sauce, orange marmalade, and soy sauce. That’s it. No takeout menu needed!
The chicken gets perfectly golden in the pan—crisp on the outside, juicy on the inside—and that sticky, glossy sauce? Oh my word. It clings to every bite just right. I usually serve it over some fluffy white rice or brown rice if I’m feeling virtuous, and I like to throw in some sautéed green peppers or steamed broccoli to round it all out. It looks fancy, tastes like it came from a restaurant, and couldn’t be easier to make.
Why You’ll Love This Recipe
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Pantry-Friendly – The sauce is made with just three simple ingredients, and chances are, you’ve already got them tucked away in your fridge or pantry. No extra grocery trip needed!
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Weeknight Hero – It comes together in under 40 minutes from start to finish, making it a lifesaver on those busy evenings when everyone’s asking, “What’s for dinner?”
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Kid & Husband Approved – That sweet and tangy sauce is always a hit in my house. It’s one of those meals that gets two thumbs up from everyone at the table—even the picky ones!
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Easy to Make Your Own – Serve it over fluffy white rice, brown rice, or even cauliflower rice if you’re cutting carbs. Toss in some steamed broccoli, bell peppers, or snap peas to bulk it up and sneak in a little extra veg.
Key Ingredients
BBQ Sauce – This is where all that smoky, tangy goodness starts. I’m a fan of using a thick, sweet sauce like Sweet Baby Ray’s — it really adheres to the chicken and adds the right amount of bold and sweet.
Orange Marmalade – This spoonful of sunshine lends the perfect amount of citrusy brightness and sticky sweetness. It’s what gives orange chicken that distinctive flavor we all crave.
Soy Sauce — A splash of soy sauce will add savory depth and prevent the sauce from becoming too sweet. It’s that little umami punch that brings it all together.”
Chicken Breasts – When cut into bite-sized pieces, they are tender and juicy inside with the outside crisping up to perfection. It’s the type of bird that quickly disappears from a table!
Flour or Cornstarch – Either will make you a crispy coating, but I love using both The cornstarch gives it a light and crunchy feel, and the flour provides some sturdiness. Together? Magic.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Step 1: Start with the Sauce
Grab a small saucepan and pour in your BBQ sauce, a spoonful or two of orange marmalade, and a splash of soy sauce. Set it over low heat. Let it hang out there for about 20 minutes. Give it a stir every so often. You’re not rushing this—let it thicken up and get nice and glossy while you get the rest going.
Step 2: Get Set Up to Coat the Chicken
Crack a couple eggs in a bowl and beat them up with a fork. In another bowl, mix together some flour with a little cornstarch (either works on its own too). This is your breading station. Keep it close—you’ll need it in just a minute.
Step 3: Coat Each Piece
Take your chicken (cut into bite-sized chunks) and dip each piece into the egg first. Then roll it around in the flour mixture until it’s lightly coated. You don’t need a thick crust, just enough to get it golden in the pan.
Step 4: Fry the Chicken
Alright, time to cook these up. Pour just enough oil into a big skillet to lightly cover the bottom. Set it over medium-high heat and let it warm up for a minute or two.
Once it’s good and hot, gently lay the chicken pieces in the pan—don’t crowd them. Give them a few minutes on one side until they look nice and golden, then flip and do the same on the other side. You’re looking for that good, crispy outside and no pink in the middle.
As they finish cooking, move them over to a plate lined with a paper towel to soak up any extra oil. If you’ve got a lot of chicken, cook it in batches so it doesn’t steam.
Step 5: Sauce It Up
Now that your chicken is all fried and crispy, go ahead and put it all into a big bowl.
Take that warm sauce you made earlier and pour it right over the top. Use a spoon—or your hands if you’re bold—and give everything a good toss so the chicken gets nicely coated. No need to overthink it. Just make sure each piece gets a little bit of that sweet and tangy sauce.
Step 6: Time to Serve
Spoon the chicken over a bowl of steamed rice. If you’ve got some broccoli or bell peppers, steam or stir-fry them and serve those on the side. A sprinkle of green onions or sesame seeds is nice, but not necessary. This dish stands on its own.
Serving Suggestions
If you’re keeping it simple, you really can’t go wrong serving this orange chicken over a scoop of fluffy white rice or even some homemade fried rice. It soaks up the sauce beautifully and makes the whole dish feel like comfort in a bowl.
Want to add a little more color and crunch? Toss in some steamed broccoli, sliced green peppers, or snap peas. They cook quickly and make the meal feel a bit more balanced without much extra effort.
For something different, try serving it over lo mein or rice noodles. That sweet, sticky sauce clings to the noodles in the best way—so good!
And if you’re in the mood for a hearty rice bowl, pile everything together—chicken, rice, veggies—and finish it off with a drizzle of extra sauce. It’s filling, flavorful, and easy to put together.
Storage Tips
In the Fridge
Leftovers? Just pop them in an airtight container and tuck them into the fridge. They’ll keep well for about three days. When you’re ready to reheat, a skillet over low heat works best, but the microwave will do in a pinch. Add a splash of water to loosen the sauce if it’s thickened up a bit.
In the Freezer
Planning ahead? You can freeze it, but here’s a little tip: keep the chicken and sauce in separate containers. That way, the texture stays nice when you reheat it. Let them thaw in the fridge overnight, then warm everything up and toss it together when you’re ready to eat.
Variations
Healthier Option: Avoid the frying—bake wings at 400°F for 20–25 minutes, flipping midway. Toss in the sauce after.
Spicy Orange Chicken: Stir a teaspoon of chili flakes or a squirt of Sriracha into the sauce for heat.
Vegetarian Twist: Replace the chicken with tofu or cauliflower.
Gluten-Free: Substitute in gluten-free soy sauce and use rice flour or cornstarch.
In an air fryer, coat the chicken and air fry at 375°F for 12–15 minutes, flipping halfway for crispiness.
Conclusion
So there you have it—easy, tasty, and made with just three ingredients! This orange chicken is one of those weeknight recipes I keep coming back to. It comes together fast, uses what I usually already have in the kitchen, and totally satisfies that takeout craving.
Serve it over rice with a side of steamed broccoli or whatever veggies you’ve got on hand, and dinner’s done. Can’t get much easier than that!
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.