introduction

This is a fast, sweet, and warm meal. You cook meat pieces until they get a light brown shell and then toss them in a bright sauce. For a close guide, see this 3-Ingredient Orange Chicken recipe that shows the same simple idea.

why make this recipe

You make this dish when you want food that feels like a takeout meal but costs less and takes less time. The sauce uses only three main jarred items, so you save time and work. Many people like a quick, sweet meal like an easy orange chicken for weeknights.

how to make 3-Ingredient Orange Chicken

Cut the chicken into small cubes so pieces cook fast. Mix the sauce and let it warm so the flavors join. Fry the chicken until it gets a crisp shell. Toss the cooked chicken in the warm sauce so each piece gets a light glaze. For a different cook method, some cooks use oven roast steps that match a roasted orange chicken recipe style.

Ingredients :

1 cup BBQ sauce (e.g., Sweet Baby Ray’s)
1 cup sweet orange marmalade (e.g., Smucker’s)
2 tablespoons soy sauce
3–4 chicken breasts, cut into cubes
1 cup flour or cornstarch (or a mix of both)
2 eggs, beaten
Vegetable oil for frying

Directions :

Prepare the Sauce: In a medium pot, mix the BBQ sauce, orange marmalade, and soy sauce. Heat on low for 20 minutes. Stir now and then so the mix gets thick and smooth.
Prep the Chicken Coating: Put the eggs in one bowl. Put the flour or cornstarch in another bowl. This mix will give a crisp shell.
Coat the Chicken: Dip each chicken cube in the beaten egg. Then press it into the flour mix so each piece gets full cover.
Fry the Chicken: Heat about 1/2 inch of vegetable oil in a pan on medium-high heat. Fry the pieces 3–5 minutes per side until they turn light brown and the meat is done. Move them to a paper towel to drain extra oil.
Combine Chicken and Sauce: Let the chicken cool a little. Toss the chicken in the warm sauce until each piece has a shiny coat.
Serve: Put the chicken over white rice. Add green peppers or broccoli if you want a veg side.

how to serve 3-Ingredient Orange Chicken

Serve hot on plain white rice or steamed rice. You can add a bed of greens or sliced green onion on top for color. For a hot plate idea, pair this with a side that works like a plain roasted orange chicken side dish.

how to store 3-Ingredient Orange Chicken

Put cool chicken in a clean airtight box. Keep it in the fridge for up to 3 days. Reheat in a pan on low heat so the sauce does not burn. You can freeze the chicken in a freezer bag for up to 2 months; thaw in the fridge before you warm it.

tips to make 3-Ingredient Orange Chicken

Dry the chicken pieces with a towel so the coat sticks well.
Use half flour and half cornstarch for a crisp shell.
Do not crowd the pan when you fry; work in small batches.
Keep the sauce on low so it thickens but does not burn.
If you want a new flavor, try a crust trick from a baked ranch chicken idea for a firmer topping.

variation (if any)

Make it with thighs for more juice.
Bake the coated chicken on a tray at 425°F (220°C) for 20–25 minutes for a less oily dish.
Add a pinch of chili flakes to the sauce for heat.
Use honey instead of marmalade for a milder sweet note.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw the chicken fully and pat dry before you coat and fry.

Q: Can I skip frying and bake the chicken?
A: Yes. Lay the coated pieces on a tray and bake until crisp and fully done.

Q: How do I make the sauce less sweet?
A: Use less marmalade or add a small splash more soy sauce to lower the sweet taste.

Q: Can I make the sauce ahead?
A: Yes. Cool the sauce and keep it in the fridge for up to 3 days. Reheat before you toss with chicken.