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Orange Chicken

Orange Chicken

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Servings 4 servings


  • 4 chicken breasts boneless and skinless, cut into strips
  • 1/2 cup cornstarch
  • 1/2 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg beaten
  • 1 cup orange marmalade
  • 1 tsp white vinegar
  • 1 tsp Sriracha sauce
  • 1/2 tsp soy sauce
  • vegetable oil for frying


  • In a medium bowl, combine the marmalade, white vinegar, Sriracha and soy sauce. Mix thoroughly and set aside.
  • Heat oil in a large saucepan or wok. Also, combine the cornstarch and panko.
  • Coat the chicken strips with the egg, then toss in the panko mixture.
  • Fry the chicken in batches until cooked through (about 3-4 minutes) making sure to completely coat pieces in oil.
  • Drain the chicken strips on paper towels and clean out the saucepan.
  • Add the marmalade mixture to the saucepan and heat over medium heat until melted.
  • Add the chicken and toss until completely coated with sauce.
  • Serve over rice.
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