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3-Ingredient Orange Chicken

Who needs Chinese takeout when you can make this show-stopping 3-ingredient orange chicken sauce?

Orange chicken gives me so much joy. The chicken itself is amazing with its crispy exterior and juicy interior. But what makes it a true standout is the sauce.

Orange Chicken with Green Onions
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Oh, how I love that sticky sauce. It’s sweet, tangy, savory, smoky – every delicious flavor you can think of! 

Are you ready for a hearty Asian feast? This 3-ingredient orange chicken sauce recipe will give Panda Express a run for its money.

3-Ingredient Orange Chicken Sauce

Orange chicken is a sweet and savory dish popularized by Panda Express.

While not an authentic Chinese recipe, it’s an American adaptation of Chinese sweet and sour chicken.  

Chicken pieces are battered and deep-fried and then coated in a sweet and sticky orange glaze. Be still, my heart!

Sure, you can always count on Panda Express to get your orange chicken fix, but you can also make it yourself at a fraction of the cost. Don’t worry, it’s easier than you think. 

What Is Orange Chicken Sauce Made Of?

What makes this recipe so dear to me is that the sauce is such a cinch to make. You’ll literally just combine these three ingredients, and voila!

Plus, these ingredients aren’t even hard to find. In fact, I’m pretty sure you already have them on hand.

  • Orange marmalade – The key ingredient that gives the sauce its signature orange flavor. There are no specific brand requirements here, just pick your favorite.
  • Soy sauce – It adds a nice umami flavor that balances out the sweetness and tanginess of the orange marmalade. You can opt for low sodium for a more wholesome sauce.
  • Barbecue sauce – I know it sounds strange, but trust me on this. Barbecue sauce blends really well with the other two ingredients and gives the sauce a touch of smokiness. Just as with the marmalade, feel free to pick your favorite.

Tips for the Best Chicken 

  • Cut the chicken into bite-sized pieces for faster cooking and easier eating.
  • The recipe card below shows you how to batter and fry the chicken, but you can cook it any way you want. For instance, for a healthier, oil-free option, roast the chicken in the oven.
  • Use a heavy bottom cast-iron skillet for frying. It yields a crispier crust on the chicken than a regular frying pan.
  • Do not overcrowd the pan to avoid steaming the chicken. Cook in batches if your pan is too small.
  • For tastier chicken, marinate it in a blend of soy sauce, sake, and ginger. The marinade lends an umami flavor and a bit of spice that compliments really well with the orange sauce. Eight hours is best, but if you’re in a hurry, marinate it for 15 minutes at the least. 
  • If you don’t have time to make a batter, just coat the chicken in potato starch or cornstarch. This gives the chicken a nice, crispy crust once fried.
  • For an extra orange-y flavor, add orange juice and orange zest to the sauce. You can also serve the chicken with orange slices for presentation.
  • If you want a spicy sauce, throw a pinch of red pepper flakes into the mix. 
  • Be sure the chicken is cooked through by testing it with a meat thermometer. It should read at least 165 degrees Fahrenheit.
  • The orange sauce isn’t only great with chicken, but with other meats, too, such as pork, beef, fish fillets, and shrimp.
  • Stir the sauce frequently to prevent it from burning at the bottom.
  • If the sauce is way too thick, stir in orange juice or chicken stock until desired thickness is achieved.
  • Garnish the dish with sesame seeds and chopped scallions for extra oomph.
  • If you’re serving the chicken with rice, prepare it right before you start this recipe. That way, both dishes will be done cooking around the same time.
  • Place leftovers in a sealable container and refrigerate for up to 3 to 4 days. The chicken won’t be crispy anymore, but just as tasty.
  • For a longer shelf-life, freeze the chicken in a freezer-safe container. Reheat in the microwave or on the stove.
Orange Chicken

What to Serve With Orange Chicken?

To me, the only way to eat orange chicken is with a bowl of steaming white rice.

I love how the rice absorbs the sauce and starts to taste just as amazing as the chicken. This combo is comfort food at its best! 

If you’re on a low-carb diet, cauliflower rice is the perfect alternative. It’s much lighter and healthier, and its texture is on point.

You can also serve vegetable stir-fry on the side for a more substantial meal.

A medley of broccoli, sugar snap peas, bok choy, and bell peppers flavored with soy sauce and honey pairs well with orange chicken. 

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Can You Make This Dish in a Slow Cooker?

Definitely. I’ve done it with chicken breast, and it turned out amazing! Here’s how:

1. Cook 4 chicken breasts and 1 cup of chicken stock for 3 hours on high or 5 to 6 hours on low.

2. Drain the juices and add the sauce ingredients to the pot. Cook for 20 minutes.

3. Shred the chicken with a fork. Serve with rice. 

More Simple Chicken Dinners to Try

Yakisoba Chicken
Melt-in-Your-Mouth Chicken

Ritz Cracker Chicken
Sweet and Sour Chicken Balls

3-Ingredient Orange Chicken Sauce

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Orange Sauce
  • 1 cup orange marmalade

  • 1 cup BBQ sauce

  • 2 tablespoons soy sauce

  • For the Chicken
  • 1 package chicken breast tenders

  • 2 eggs, beaten

  • 1 cup milk

  • 1 1/2 cups flour

  • 1 tablespoon Season All Seasoning

  • 1 cup vegetable oil for frying

Instructions

  • In a large skillet, combine the orange marmalade, BBQ sauce, and soy sauce. Turn the heat to medium and cook, stirring frequently, until thick and smooth, about 15-20 minutes.
  • Serve with chicken and rice or save in an airtight container for later.
  • To make the chicken, slice the meat into bite-sized chunks. Beat the eggs and milk in a medium bowl. Stir the flour and seasoning mix in a separate bowl.
  • Transfer the chicken to the egg bowl and mix until well-coated. Then, remove the pieces one by one (letting the excess drip off) and coat well in the flour.
  • Pan fry in a large skillet with oil over medium heat until golden brown, about 3-4 minutes per side.
  • Add the sauce, and cook until hot.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “3-Ingredient Orange Chicken”

    • Hi Valerie,

      It’s Season All Seasoning, which is a type of seasoned salt.

      For a no-salt swap, I recommend looking for Dash ‘Salt-Free’ spices. You’ll find them in most grocery stores with the other spices.
      I like the “Table Blend” but you can try whichever sounds good to you!

      Reply

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