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Orange Chicken With Marmalade

Orange Chicken With Marmalade - recipe card
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This vibrant stir-fry features crispy chicken pieces coated in a glossy, sweet-tart sauce made with orange marmalade and fresh ginger. The sauce clings to each bite, balanced with a touch of soy sauce and rice vinegar for depth, while the chicken stays juicy inside and crispy outside.

Ingredients

Scale
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil (for frying), divided
  • 1/2 cup orange marmalade
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 green onions, sliced thin for garnish
  • 1 tablespoon toasted sesame seeds for garnish
  • 4 cups steamed jasmine rice, for serving

Instructions

  1. In a medium bowl, whisk together cornstarch, flour, fine sea salt, and ground white pepper. This dry mix creates a light, shatteringly crisp coating on the chicken when fried.
  2. Pour the beaten eggs into a separate shallow bowl. Working in batches, dip each chicken piece first into the egg, then into the cornstarch-flour mixture, pressing gently so the coating adheres evenly. Shake off any excess; a thin, even layer yields the crispiest texture.
  3. Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over medium-high heat until the oil shimmers and a pinch of flour sizzles instantly on contact. Do not overcrowd the pan—fry half the chicken pieces in a single layer.
  4. Cook the chicken for 3 to 4 minutes per side, turning once, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Use a metal spatula to flip gently to avoid breaking the crust. Transfer to a paper-towel-lined plate and repeat with remaining oil and chicken.
  5. While the chicken rests, prepare the sauce. In a small bowl, stir together orange marmalade, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
  6. Pour the sauce mixture into the same wok (no need to wipe it clean) over medium heat. Cook, stirring constantly, for 1 to 2 minutes until the marmalade melts and the sauce is bubbly and fragrant.
  7. Stir the cornstarch slurry again to recombine, then drizzle it into the bubbling sauce while whisking continuously. Continue stirring for 30 to 45 seconds until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
  8. Return all the fried chicken pieces to the wok. Toss gently with tongs or a spatula for 1 to 2 minutes until every piece is evenly coated in the shiny orange glaze. The sauce should cling without making the chicken soggy.
  9. Remove from heat immediately to prevent the sauce from reducing too much and becoming sticky. Transfer to a serving platter, garnish with sliced green onions and toasted sesame seeds, and serve hot over steamed jasmine rice.
  10. For the best texture, serve within 10 minutes of glazing. Leftover sauce can be drizzled over the rice or used as a dipping sauce on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a single layer on a baking sheet and warm in a 350°F / 177°C oven for 8 to 10 minutes to help restore crispness. Alternatively, microwave on medium power in 30-second bursts, though the coating will soften. Not recommended for freezing as the sauce can separate and the coating becomes soggy upon thawing.

Nutrition

Keywords: orange chicken, marmalade chicken, Asian stir-fry, crispy chicken, weeknight dinner, orange sauce chicken, chicken with orange glaze, sticky chicken, takeout style, easy chicken dinner

Find it online: https://copycatkitchenco.com/orange-chicken-with-marmalade/