Go Back
Orange Marmalade Chicken served over steamed white rice with sesame seeds and roasted broccoli.

Orange Marmalade Chicken

Crispy fried chicken tossed in a glossy orange marmalade sauce made with soy sauce, garlic, and fresh ginger. This easy homemade dinner comes together in about 30 minutes and delivers sweet, tangy, and savory flavors that rival your favorite takeout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken thighs or chicken breasts, cut into 1-inch pieces
  • 2 large eggs beaten
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 –3 cups neutral frying oil
For the Sauce
  • ¾ cup orange marmalade
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger grated
  • 1 teaspoon fresh orange zest
  • ¼ teaspoon white pepper
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water
For Serving
  • Steamed jasmine rice
  • Sliced green onions
  • Sesame seeds
  • Extra orange zest

Method
 

Coat the Chicken
  1. Pat the chicken dry and cut it into evenly sized pieces. Dip each piece into the egg mixture, then coat with the flour and cornstarch mixture.
Fry
  1. Heat the oil to 350°F (175°C) and fry the chicken in small batches for 4–6 minutes, until lightly golden. Transfer to a wire rack.
Make the Sauce
  1. Cook the garlic and ginger for about 30 seconds, then stir in the marmalade, soy sauce, rice vinegar, orange zest, and seasonings. Add the cornstarch slurry and simmer until glossy.
Toss & Serve
  1. Add the hot chicken to the sauce and toss gently until evenly coated. Garnish with sesame seeds, sliced green onions, and fresh orange zest. Serve immediately over steamed rice

Notes

  • Chicken thighs stay juicier, while chicken breasts are a leaner option.
  • Fry in small batches to keep the coating crispy.
  • A wire rack keeps the crust crisp better than paper towels.
  • Toss the chicken with the sauce just before serving.
  • The sauce can be made up to 3 days in advance.