Easy Orange Chicken Recipe With Orange Marmalade and BBQ Sauce: Sweet and Sticky Glaze with Crispy Bites

This recipe transforms weeknight dinner with minimal effort and maximum flavor. The combination of orange marmalade and BBQ sauce creates a sweet and sticky glaze that clings perfectly to each piece.

I developed this method to deliver crispy chicken every time without deep frying. The secret is a two-step cooking process that ensures a golden exterior while keeping the meat juicy inside.

The sauce comes together in minutes, balancing tangy, sweet, and smoky notes. It coats the chicken beautifully, creating that signature restaurant-style finish at home.

Serve this over steamed rice with steamed broccoli for a complete meal that’s ready in under 30 minutes. The flavors only improve if you let it sit for a few minutes before serving.

Ingredients for Easy Orange Chicken Recipe with Orange Marmalade and Bbq Sauce

Pantry staples and fresh aromatics create this vibrant, crowd-pleasing dish with minimal effort.

The chicken is the foundation—boneless, skinless thighs stay juicier than breasts during the high-heat cooking. Costco has great pre-cut options if you’re short on time. For the marmalade, Smucker’s or Bonne Maman deliver consistent quality and texture. The BBQ sauce should have a noticeable smokiness; Sweet Baby Ray’s or Stubb’s are reliable choices that won’t overpower the orange flavor.

No marmalade? Orange jam plus a teaspoon of zest works in a pinch (though you’ll lose some texture). Swap thighs for breasts if preferred, but reduce cooking time by 2-3 minutes. Vegetable oil can be peanut or canola—just avoid olive oil’s low smoke point. For gluten-free, cornstarch alone replaces the flour, though the coating may be slightly less crispy.

Prepared chicken keeps in the fridge for 3-4 days and reheats well in a skillet or microwave. The sauce thickens as it cools—loosen with a splash of water if needed. Garnishes are best added fresh, so hold the green onions and sesame seeds until serving for maximum crunch and vibrancy.

Step-by-Step Instructions for Orange Chicken With Orange Marmalade and BBQ Sauce

This method delivers crispy, saucy chicken with minimal effort and maximum flavor.

Step 1: Prepare the Chicken for Frying

Cut the 1.5 lb Boneless Skinless Chicken Thighs into 1-inch pieces and pat them thoroughly dry with paper towels. This is critical—moisture prevents the coating from adhering properly and leads to splattering when frying.

In a shallow dish, combine the 0.25 cup Cornstarch and 0.25 cup All-Purpose Flour. Toss the chicken pieces in this mixture until evenly coated. I use both for the perfect balance: cornstarch creates an extra-crispy texture, while flour adds structure.

Step 2: Pan-Fry to Golden Perfection

Heat the 0.5 cup Vegetable Oil in a large, heavy skillet over medium-high heat until shimmering. Working in batches to avoid crowding, carefully add the coated chicken pieces. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil. The coating should be evenly browned and crisp to the touch. If the oil starts to smoke, reduce the heat slightly—you want a steady, consistent fry, not a burn.

Step 3: Create the Sweet and Tangy Sauce

In a clean saucepan, combine the 0.75 cup Orange Marmalade, 0.5 cup BBQ Sauce, 3 tbsp Soy Sauce, 1 tbsp Rice Vinegar, 2 tbsp Dark Brown Sugar, minced 3 cloves Garlic Cloves, and 1 tbsp Fresh Ginger. Stir to combine and bring to a gentle simmer over medium heat.

Let the sauce cook for 3-4 minutes until it thickens slightly and the flavors meld together. The marmalade’s citrus chunks should soften, and the sauce will take on a glossy, syrupy consistency. Stir frequently to prevent scorching.

Step 4: Coat and Finish the Dish

Add the fried chicken to the saucepan and toss gently to coat each piece evenly. Cook for an additional 1-2 minutes to allow the chicken to absorb some of the sauce while maintaining its crispiness.

Remove from heat and drizzle with the 1 tsp Sesame Oil. Garnish with thinly sliced 3 whole Green Onions, 1 tsp Sesame Seeds, and 0.25 tsp Red Pepper Flakes for a touch of heat. The sauce should cling to the chicken, creating a sticky, finger-licking glaze.

Regional Styles of This easy orange chicken recipe with orange marmalade and bbq sauce

Chinese-American Style

This version leans into the classic takeout flavor by adding 1 tsp five-spice powder to the coating mix. I also increase the soy sauce to 4 tbsp for a saltier kick. Serve with steamed jasmine rice to soak up the extra sauce. 🥢

Southern BBQ Twist

For a smoky, tangy variation, swap the rice vinegar for apple cider vinegar and add 1 tsp smoked paprika to the sauce. Use Stubb’s Original BBQ Sauce for a deeper hickory flavor. The result is a fusion dish that’s perfect for summer cookouts.

Korean-Inspired

Add 1 tbsp gochujang and 1 tsp sesame seeds to the sauce for a spicy, nutty twist. Garnish with extra sesame seeds and sliced scallions. This version pairs beautifully with kimchi and steamed white rice. 🌶️

Thai Fusion

Incorporate 1 tbsp fish sauce and 1 stalk lemongrass (bruised and chopped) into the sauce. The citrusy, umami notes complement the orange marmalade perfectly. Serve with jasmine rice and a side of cucumber salad.

Hawaiian Sweet Heat

Add 1 tbsp sriracha and 2 tbsp pineapple juice to the sauce for a tropical kick. The sweetness of the pineapple balances the heat from the sriracha, creating a unique flavor profile that’s a crowd-pleaser.

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