3 Ingredient Orange Chicken with Orange Marmalade BBQ
When I think of delicious meals, my mind instantly races to those warm, sun-soaked summer evenings
Equipment
- A large skillet
Ingredients
For the Chicken:
- 2 pounds of boneless skinless chicken breasts, diced into 1-inch chunks.
- 1 cup of all-purpose flour for coating.
- 2 large eggs lightly whisked.
- 2 tablespoons of neutral vegetable oil and a bit more for an even golden-brown.
For the Sauce:
- 1 cup orange marmalade the star ingredient!.
- 1 cup of your favorite BBQ sauce I recommend Sweet Baby Ray’s Original—trust me, it’s a crowd-pleaser.
- 1 teaspoon rice vinegar for a little brightness.
- 1 teaspoon freshly grated ginger adds warmth and a zesty kick.
- 2 tablespoons reduced-sodium soy sauce for that savory umami touch.
Instructions
Step 1: Prepare the Chicken
- Start by creating a coating for your chicken. This is essential for that crispy exterior. In a bowl, mix the flour with a pinch of salt and pepper. In another bowl, lightly whisk the eggs until they’re combined.
Step 2: Coat the Chicken
- Dip each piece of chicken in the egg wash first and then into the flour mixture. Make sure each piece is fully coated, so you get a delightful crunch. Set them aside on a plate while you prep the pan.
Step 3: Heat the Oil
- In a large skillet, heat your vegetable oil over medium-high heat. Be generous with the oil to ensure an even browning.
Step 4: Cook the Chicken
- Once the oil is hot (a test is to drop a small piece of flour in it—if it sizzles, you’re good!), carefully add the coated chicken pieces in batches. Make sure not to crowd the pan. Cook until golden brown on each side—about 5-7 minutes.
Step 5: Prepare the Sauce
- While the chicken is cooking, it’s time to whip up the sauce. In a bowl, combine the orange marmalade, BBQ sauce, rice vinegar, ginger, and soy sauce. Stir until fully mixed. This sauce will bring all the flavors together.
Step 6: Combine
- Once the chicken is cooked to perfection, reduce the heat to low. Pour the sauce over the chicken in the skillet, stirring to coat each piece evenly. Allow it to simmer for about 5 minutes, letting the flavors meld together.
Step 7: Serve
- Plate the chicken hot, drizzled with any remaining sauce from the pan. You can garnish with chopped green onions or sesame seeds for a touch of flair.
Notes
- For Extra Crispiness: Try double-dipping the chicken. After the egg wash, coat again with flour before frying.
- Cook in Batches: To avoid steaming the chicken, cook in smaller batches. This guarantees a crisp finish.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free mix or use cornstarch for coating.
- Zesty Twist: Want to amp things up? Add a splash of orange juice or lime to the sauce for a zesty punch!
- Meal Prep: This dish stores well—double the recipe, and you’ll have leftovers that taste just as amazing.
- Cook in Batches: To avoid steaming the chicken, cook in smaller batches. This guarantees a crisp finish.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free mix or use cornstarch for coating.
- Zesty Twist: Want to amp things up? Add a splash of orange juice or lime to the sauce for a zesty punch!
- Meal Prep: This dish stores well—double the recipe, and you’ll have leftovers that taste just as amazing.
Nutrition
Serving: 274gCalories: 445kcalCarbohydrates: 57gProtein: 18gFat: 15.9gSaturated Fat: 6.9gCholesterol: 96mgSodium: 793mgFiber: 4gSugar: 14g
Tried this recipe?Let us know how it was!