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This 3-ingredient orange chicken turns boring frozen nuggets into something that tastes just like takeout in a matter of minutes. It's become my go-to trick when I'm wanting something tasty but can't be bothered with complicated cooking.
I came up with this quick fix during my college exam week when I needed something better than plain nuggets but couldn't spare time for actual cooking. These days I make it whenever my nieces and nephews come over because they think I'm some amazing cook.
Ingredients
- Precooked chicken nuggets: Hot and crispy out of the oven works best for our sauce base. Go for a decent brand for the tastiest outcome.
- BBQ sauce: Gives a nice smoky flavor and sweet kick. I find Sweet Baby Ray's really does the trick here.
- Orange marmalade: Creates that classic citrus taste without messing with fresh oranges. Try to get one with actual orange bits for better texture.
- Soy sauce: Adds that rich savory flavor that makes everything taste more authentic. You can use reduced salt if you want.
- Sesame oil: Not required but that nutty taste really takes everything up a notch. Just a tiny bit works wonders.
How To Make It
- Get your nuggets ready:
- Make your chicken nuggets following the box instructions until they're super crispy. The crunchier they start, the better they'll stay once you add sauce. Air fryers or ovens work way better than microwaves for the right crunch.
- Create your sauce:
- Put your BBQ sauce, orange marmalade, soy sauce, and sesame oil in a bowl that's safe for microwaving. Don't worry if the marmalade seems too thick at first, it'll thin out when heated. Cover it with a wet paper towel so it doesn't splatter everywhere.
- Warm it up:
- Microwave for about 45 seconds, then stir it all up. The heat helps everything blend together into a smooth, shiny sauce. You want it warm but not bubbling hot.
- Mix with chicken:
- While your nuggets are still hot, gently toss them in the warm sauce. I like using a big bowl and a rubber spatula to make sure every piece gets evenly covered without breaking the nuggets apart.
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The marmalade is really what makes this dish special. I figured this trick out when I ran out of orange juice and zest for a regular recipe and spotted a jar of marmalade in my fridge. That intense flavor with a bit of bitterness makes a much better sauce than just using orange juice by itself.
Serving Suggestions
This orange chicken tastes amazing with plain steamed rice that soaks up all the extra sauce. For a full takeout experience at home, add some steamed broccoli or a quick cucumber salad with a bit of rice vinegar. If you're feeling fancy, throw some toasted sesame seeds and green onion slices on top right before you serve it.
Make It Your Own
This recipe tastes great as is, but you can easily change it to fit what you like. Throw in some red pepper flakes or sriracha if you want it spicy, or add fresh garlic or ginger for more flavor depth. For a zippier version, splash in some rice vinegar or squeeze fresh lime juice to brighten it up. You can swap the chicken nuggets for chicken strips or even veggie nuggets if you prefer.
Storage Tips
You'll enjoy this orange chicken most when it's freshly made and the nuggets still have some crunch. But you can keep leftovers in a sealed container in your fridge for about 2 days. When reheating, put it in the oven at 350°F for around 10 minutes instead of using the microwave to get some crispness back. The sauce gets thicker when cold, so you might need to add a tiny bit of water when warming it up.
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Frequently Asked Questions
- → Can I skip the nuggets and use fresh chicken?
Absolutely! You can cook fresh chicken pieces beforehand and toss them in the sauce for the same result.
- → Are there other sauces I can swap in?
Sure! Try sauces like teriyaki, honey mustard, or a spicy Sriracha blend to mix things up.
- → Is this dish okay to prep early?
Making it fresh is the best option, but the sauce can be prepared earlier. Just warm it up and use it as needed.
- → Will it still taste good without sesame oil?
Of course! Sesame oil adds a little nuttiness, but leaving it out doesn’t compromise the dish.
- → What should I pair this with?
It works great with white rice, sautéed veggies, or even a side salad for balance.