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.

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, you may 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 marmalade’s sweetness and tanginess. 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.

Keep in mind, this sauce isn’t just great on chicken. You can also use it on pork, beef, fish fillets, and shrimp.

Tips for the Best Chicken 

I have several tips to make this recipe go even more smoothly:

• Be precise when cutting. Cut the chicken into uniformly bite-sized pieces for faster cooking. It also makes for a more pleasurable eating experience.

• Use a heavy-bottomed cast-iron skillet. It’s the best skillet for frying chicken because it yields a crispier crust.

• Don’t overcrowd the pan. If you put too much chicken in at once, you’ll steam it, not brown it. If your pan isn’t large enough to hold it all and leave some space, cook in batches.

• No batter? No problem. Just coat the chicken in potato starch or cornstarch. It’ll still turn out nice and crispy once you fry it.

• Use a meat thermometer. Undercooked chicken can make you very sick. The best way to ensure that doesn’t happen is by checking the temperature with a meat thermometer. It should be 165 degrees Fahrenheit for safe consumption.

• Stir the sauce frequently. If you don’t, it could burn on the bottom.

• Adjust the sauce to suit your tastes. For example, you can give it a stronger orange flavor by adding orange juice and orange zest. Add heat with a few red pepper flakes. Make it thinner by stirring in a bit of orange juice or chicken stock.

• Variations on the chicken. For more flavor, you can marinate the chicken in a blend of soy sauce, sake, and ginger. Let it rest in the marinade from 15 minutes to 8 hours. You can also cook it in other ways besides frying. Roast it in the oven for a healthier, oil-free option.

• Add garnishes. Once the dish is ready, garnish it with sesame seeds and chopped scallions for extra oomph. It also tastes great served over rice. (Start the rice beforehand so both dishes will finish at about the same time.)

• Storing leftovers. Place leftovers in a sealable container and refrigerate for 3 to 4 days. It won’t be as crispy, but it will still taste great. You can also freeze it in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave.

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. 

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