Easy Orange Marmalade Chicken

Servings: 4

Ingredients:

For the Chicken:

• 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces

• 1/2 cup cornstarch (or all-purpose flour for a lighter coating)

• 2 eggs, beaten

• Salt and pepper to taste

• Oil for frying (vegetable or canola)

For the Orange Marmalade Sauce:

• 1/2 cup Sassy & Bold Orange Marmalade

• 2 tbsp soy sauce

• 1 tbsp rice vinegar (or white vinegar)

• 1 tbsp hoisin sauce (optional, for depth)

• 1 tsp garlic, minced

• 1 tsp fresh ginger, minced (or 1/4 tsp ground ginger)

• 1/4 tsp crushed red pepper flakes (optional, for heat)

• 1–2 tbsp water (to thin sauce, if needed)

Garnish (optional):

• Sesame seeds

• Sliced green onions

• Orange zest

Instructions:

1. Prepare and Fry the Chicken:

• Season chicken with salt and pepper.

• Coat each piece in cornstarch, then dip into the beaten eggs.

• Heat about 1 inch of oil in a large skillet over medium-high heat.

• Fry chicken in batches until golden brown and cooked through (about 3–4 minutes per side).

• Drain on paper towels.

2. Make the Sauce:

• In a saucepan over medium heat, combine orange marmalade, soy sauce, vinegar, hoisin (if using), garlic, ginger, and red pepper flakes.

• Stir until smooth and bubbling gently. Add a tablespoon or two of water if it’s too thick.

• Taste and adjust — more soy for salt, more marmalade for sweetness, more vinegar for tang.

3. Toss & Serve:

• Place fried chicken in a large bowl or skillet.

• Pour sauce over and toss until evenly coated.

• Garnish with sesame seeds, green onions, or a little orange zest if desired.

Serving Suggestions:

• Serve over steamed white rice or fried rice.

• Add steamed broccoli, snap peas, or bell peppers for extra veggies.