Orange Chicken Recipe With Orange Marmalade and BBQ Sauce: Sticky-Sweet Takeout Favorite at Home

I’ve got a game-changer for your weeknight dinner rotation. This orange chicken brings that sticky-sweet takeout flavor right to your kitchen table, no delivery required. The secret combo of orange marmalade and BBQ sauce creates a glaze so good, you’ll want to lick the plate clean.

What makes this recipe special is how simple ingredients come together for maximum flavor. The chicken gets crispy on the outside while staying juicy inside, then gets tossed in that addictive sauce. Serve it over steamed rice and you’ve got a meal that tastes like it came from your favorite Chinese restaurant—only better because you made it yourself.

Ingredients for Orange Chicken Recipe with Orange Marmalade and Bbq Sauce

Pantry staples plus a few fresh touches create that takeout magic you crave at home.

The chicken thighs are key here—boneless, skinless gives you that juicy bite without drying out. I grab mine from Costco for bulk savings, but any supermarket will do. Look for pieces that are similar in size so they cook evenly. The orange marmalade makes or breaks the sauce—Smucker’s is my go-to for consistent quality (the good stuff, not the sugar-free version).

No orange marmalade? Apricot jam plus a splash of orange juice works in a pinch. BBQ sauce can be any brand you like—Sweet Baby Ray’s or Stubb’s both play well with the orange flavor. If you’re out of rice vinegar, apple cider vinegar at half the amount gets you close. The cornstarch coating is non-negotiable though—it’s what gives that crispy takeout texture (don’t skip this part).

This reheats surprisingly well—microwave with a damp paper towel to keep the chicken from drying out. Sauce thickens as it sits, so thin with a splash of water if needed. Leftovers keep 3-4 days in the fridge, though I doubt they’ll last that long. The rice soaks up the sauce beautifully the next day.

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

This foolproof method delivers crispy, sticky-sweet chicken that beats takeout every time.

Step 1: Coat the Chicken for Maximum Crispiness

Start by cutting the 1.5 lb boneless chicken thighs into 1-inch pieces. I find this size cooks evenly and gives you plenty of crispy edges. Pat the pieces completely dry with paper towels—this is crucial for getting that perfect crunch later.

Place the 0.5 cup cornstarch in a large bowl and add the chicken pieces. Toss until every piece is thoroughly coated with a thin, even layer. The cornstarch creates that signature crispy exterior that stays crunchy even after tossing with the sauce. Shake off any excess cornstarch before frying.

Step 2: Fry the Chicken to Golden Perfection

Heat the 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F. You can test this by dropping a small piece of cornstarch-coated chicken into the oil—it should sizzle immediately and float to the surface. If it sinks, the oil isn’t hot enough yet.

Working in batches to avoid crowding, carefully add the chicken pieces to the hot oil. Fry for 3-4 minutes until deep golden brown and crispy, turning occasionally for even cooking. The chicken should reach an internal temperature of 165°F. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain.

Step 3: Create the Sticky-Sweet Orange Sauce

In a clean skillet over medium heat, combine the 0.75 cup orange marmalade, 0.5 cup BBQ sauce, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 3 cloves minced garlic cloves, and 1 tbsp fresh ginger. Stir constantly as the mixture comes to a gentle simmer.

Cook for 5-6 minutes until the sauce thickens slightly and becomes glossy. You’ll notice it darkens in color and develops a sticky consistency that perfectly coats the back of a spoon. Add the 0.5 tsp red pepper flakes for a subtle kick of heat. Taste and adjust the sweetness or tanginess if needed—this is your chance to balance the flavors.

Step 4: Toss and Serve Over Rice

Add the crispy fried chicken to the warm sauce and gently toss to coat every piece evenly. I like to use a spatula to fold the chicken through the sauce, making sure each piece gets that beautiful sticky glaze. Work quickly so the chicken stays crispy.

Serve immediately over 3 cups cooked white rice, garnished with 1 tsp sesame seeds and 3 sliced green onions. The contrast of the crispy chicken, sticky sauce, and fluffy rice makes every bite perfect. For best results, serve right away while the chicken is still hot and crispy—the sauce will thicken slightly as it cools.

Perfect Pairings for This orange chicken recipe with orange marmalade and bbq sauce

Rice Pairings

This dish absolutely sings over steamed jasmine rice—its delicate floral aroma complements the bold orange-BBQ flavors. I use a 1:1.5 rice-to-water ratio in my rice cooker for perfect fluffy grains every time. For extra texture, try brown rice which adds a nutty contrast to the sweet sauce. 🍚

Vegetable Sides

Steamed broccoli is my go-to for balancing the richness—just 3 minutes in a steamer basket keeps it bright green and crisp-tender. For something more substantial, stir-fried bok choy with garlic and a splash of soy sauce adds an Asian-inspired touch that pairs beautifully with the chicken’s flavors.

Wine Pairings

A slightly sweet Riesling from Washington State cuts through the sauce’s richness while complementing the orange notes. I love Chateau Ste. Michelle‘s version—it’s affordable and widely available. For red wine lovers, a Pinot Noir with bright acidity (like La Crema) works surprisingly well with the BBQ elements. 🍷

Beer Options

An American wheat beer like Blue Moon with its citrusy coriander notes enhances the orange flavor. The effervescence cleanses your palate between bites. For something darker, a brown ale (I recommend Newcastle) brings caramel notes that echo the BBQ sauce’s sweetness.

Finishing Touches

Double down on the orange theme with mandarin orange slices as a fresh garnish—their bright acidity cuts through the richness. A sprinkle of crushed peanuts adds crunch and nutty depth. For heat lovers, serve with Sriracha on the side for dipping—just a few drops transform each bite. 🔥

Kid-Friendly Adaptations

Serve the chicken and sauce separately for picky eaters—they can dip to their preferred level of sauciness. Pair with steamed carrot coins and apple slices for a balanced plate. The sweet sauce is usually a hit with kids, but you can reduce the red pepper flakes to ¼ tsp if they’re sensitive to spice.

Frequently Asked Questions