Orange Glazed Chicken

Juicy chicken pieces are cooked to perfection and then tossed in a sweet and savory orange juice sauce.

Course Main Course, Main Dishes

Cuisine asian, Chicken, Chinese

Keyword honey orange chicken, orange chicken sauce, orange glazed chicken, orange juice chicken, spicy crispy orange chicken

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 547kcal

In a medium saucepan, warm the marmalade, orange juice, soy sauce, ginger, and garlic over medium heat. Cook for 5 minutes, stirring often, so that the marmalade doesn’t stick to the bottom. Stir in red pepper flakes. Remove from heat and set it aside while you make the chicken.
1 1/2 cups orange marmalade, 1/4 cup orange juice, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger, 1 tablespoon minced fresh garlic, 1/2 teaspoon red pepper flakes

In one of the small bowls, beat the 2 eggs together. In the second bowl, whisk together the flour, cornstarch, salt and pepper.
1 cup all purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 eggs
Dip the chicken pieces into the eggs. Coat all sides and allow excess to drip off before dredging the chicken pieces in the flour cornstarch mixture.
2 pounds boneless skinless chicken breast or thigh,
Heat the oil in your skillet or frying pan over medium heat for 1-2 minutes until hot. You want the oil to be 350 degrees Fahrenheit.
2 tablespoons vegetable or avocado oil
Add the coated chicken to the pan and fry until the chicken is browned and cooked all the way through. If you need to, cook in batches. You want all sides to be browned so give each piece of chicken some room around it when cooking. Transfer the chicken to a large plate or bowl.
Pour the orange sauce over the hot chicken and stir to coat all sides.
Sprinkle the sliced onions and sesame seeds over the top and serve immediately with chow mien noodles or fresh rice.
2 green onions, 1 tablespoon sesame seeds

Store leftovers, covered in the fridge for up to 4 days. Reheat in the microwave at 50% power until heated through.
You can freeze this recipe in an airtight container for up to 3 months. Thaw in the fridge when you are ready to eat. Reheat in the microwave at 50% power until heated through.
Oil temperature does matter. If the temperature is too low, the chicken will absorb the oil and will be soggy. If the temperature is too high, the outside will burn before the chicken cooks through.
This recipe is more sweet than spicy. If you would like more of a kick, double the amount of chili flakes or add a teaspoon of sriracha to the sauce.
This same recipe works well with shrimp as well as chicken if you prefer a seafood version. For a vegetarian version, swap out the chicken with firm tofu or cauliflower.