Homemade Orange Chicken Bites

Small bites of golden fried chicken coated in a thick orange glaze are an instant family favorite in my kitchen. This orange chicken recipe captures that perfect blend of sweet and tangy with pantry-friendly ingredients. Whether served over a hot bowl of rice or enjoyed straight from the pan, I find myself craving its comfort at least once a month.

I still remember the first time I served this to friends on a game night. Everyone scraped their plates clean and asked for the recipe before dessert even came out.

Ingredients

• Boneless skinless chicken breast: About two pounds or three large ones. Cut them into bite-sized pieces and pat dry to ensure they brown well and get that delicious crust
• Orange marmalade: This is the heart of the sauce. Go for a high-quality jar with visible orange peel for natural sweetness and zing
• Barbecue sauce: Sweet Baby Rays Original gives a tangy punch and a mild smokiness. Pick your favorite barbecue sauce but one with extra tang makes the sauce sing
• Olive oil: Use a fresh bottle for the best result. This is essential for browning the chicken and giving the dish richness without heaviness

• Quality chicken makes a big difference so if you can get local or organic it is worth it. For the sauce I like to check the ingredients on the marmalade and barbecue sauce for fewer additives and as much real fruit or smoke as possible.

Step-by-Step Instructions

Prep the Sauce:

In a small bowl combine the orange marmalade and barbecue sauce stirring until completely smooth and well blended. Set aside to let the flavors marry

Brown the Chicken First Batch:

Heat a twelve inch skillet over medium high and swirl in two tablespoons of olive oil. When the oil shimmers add half the chicken pieces in a single layer without crowding. Let them cook about seven to nine minutes stirring only enough to get all sides golden and cooked through. Remove these to a plate and reserve any juices

Brown the Chicken Second Batch:

Pour in the last tablespoon of oil and add the remaining chicken to the skillet. Monitor and stir as before getting all sides browned and cooked through. Let the pieces sit undisturbed to build that caramelized flavor then transfer all cooked chicken to the plate

Simmer with the Sauce:

Return all cooked chicken and any accumulated juices back to the skillet. Pour in the orange sauce mixture tossing to coat every piece. Reduce heat to medium and simmer for about fifteen minutes. Stir frequently as the sauce bubbles and reduces by nearly half becoming glossy thick and sticky

Finish and Serve:

Once the sauce is syrupy and clings to the chicken take the skillet off heat. Spoon hot over steamed rice or enjoy right away. The aroma and color are irresistible

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Every time I inhale the aroma as the sauce thickens I am reminded of Sunday dinners when my daughter would sneak spoonfuls of the sticky glaze straight from the skillet. Orange marmalade is my secret weapon for balancing sweet and citrus notes. It makes all the difference in getting restaurant-level flavor at home.

Storage Tips

Leftovers can be kept in an airtight container in the fridge for up to three days. The sauce may thicken further so add a splash of water when reheating in a skillet for the best texture. You can also freeze cooled portions for up to a month though freshly cooked is always most vibrant.

Ingredient Substitutions

Chicken thighs work well for a juicier bite if you prefer dark meat. For the sauce you can swap in apricot preserves for a different kind of fruit brightness. If you like spice add crushed red pepper or a dash of hot sauce while simmering.

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Serving Suggestions

This orange chicken shines atop steamed jasmine rice but is also wonderful with sautéed snap peas or broccoli on the side. If you want to go further serve with stir fried noodles or stuff into lettuce cups for a lighter approach.

Cultural Inspiration

Orange chicken gained fame as a Chinese American classic packed with familiar flavors kids and adults both crave. My approach keeps it simple and fast for busy home cooks while capturing the sweet tangy memory of takeout night minus the delivery wait.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breast sliced into bite-sized pieces cooks evenly and absorbs the orange sauce well.

→ Can I use a different barbecue sauce?

Yes, any tangy or smoky barbecue sauce works, though Sweet Baby Ray’s adds extra flavor complexity to the orange glaze.

→ How do I avoid soggy chicken pieces?

Brown small batches of chicken in a hot skillet without overcrowding, ensuring a crisp texture before adding the sauce.

→ What sides pair nicely with this dish?

Steamed rice, fried rice, or stir-fried vegetables are great complements that soak up the extra orange sauce.

→ How do I make the sauce thicker?

Simmer the sauce until it reduces by half, stirring often as it bubbles, so it coats the chicken evenly without burning.

→ Can I make this in advance?

Yes, prepare the dish and store in the refrigerator; reheat gently to preserve the sauce’s texture and flavor.