Orange Chicken Three Ways

Budget Bites: Orange Chicken Three Ways—All Kitchen-Friendly and Easy on the Wallet

/Updated /6 Comments/in /by Mary Hunt
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For years, I’d been searching for the perfect recipe for one of my family’s favorite dishes, Orange Chicken. And then wouldn’t you know it, within a very short period of time, I found not one but three recipes that are quite different from one another, but all of them kitchen-friendly almost too yummy for words! Even better—easy on the wallet.

Orange Chicken Three Ways

 

The first of these recipes is for an elegant country French entrée, prepared in the oven. If you need to impress, this one’s for you! Don’t blow your cover by telling your guests just how easy it is. The second and third recipes have an Asian bent—prepared on the stovetop or grill. 

Chicken À L’Orange

Published in 1961, Julia Child’s cookbook, Mastering the Art of French Cooking, inspired a love of French food in the U.S. and Duck à l’Orange became a dinner party staple. This update uses chicken and marmalade for a faster and less pricey result.

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3.75 from 4 votes

Chicken À L'Orange

This alternative for Duck à l'Orange uses chicken and marmalade for a faster and less pricey result. Prepare to be amazed!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: French
Servings: 4
Calories: 607kcal

Ingredients

  • 8 shallots
  • 2 tbsps olive oil
  • kosher salt
  • pepper
  • 1 whole chicken
  • ½ cup orange marmalade
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh rosemary

Instructions

  • Heat oven to 425 degrees F.
  • In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
  • Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts — each halved).
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the chicken; toss to coat.
  • Place the chicken mixture in the roasting pan, nestling the pieces among the shallots.
  • Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes. 
  • Serving suggestion: Serve with fresh steamed green beans and bread.

Nutrition

Calories: 607kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 162mg | Potassium: 542mg | Fiber: 2g | Sugar: 28g | Vitamin A: 306IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg

Crispy Orange Chicken

For many, Applebee’s® Crispy Orange Skillet has become a favorite. But it’s pricey! More than that, it disappears from the menu and for long periods.

Here’s some good news. You can make this version—a dead ringer for the Applebee’s version—at home for only a fraction of the cost. And quite possibly in less time than it takes to open an app, place an order, pay online, get in the car, drive to the restaurant, find a parking place, call the number to alert staff you have arrived, wait, accept the order, drive home while food is getting soggy and cold, go in the house, open the bag, notice they forgot to include the rice, oh well, enjoy.

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5 from 5 votes

Better-Than-Takeout Crispy Orange Chicken

A copycat of Applebee’s® popular Crispy Orange Skillet, this homemade version brings all the crispy, sweet, and spicy goodness—without the high price tag! Perfect for weeknight dinners when you crave something both indulgent and homemade.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Asian
Servings: 6
Calories: 447kcal

Ingredients

For the Chicken:

  • 2 lbs boneless skinless chicken (breast, thighs, or a mix)
  • 1 large egg
  • 1 tbsp oil
  • 1 ½ tsp salt
  • ¼ tsp pepper or to taste
  • ½ cup + 1 tbsp cornstarch
  • ¼ cup all-purpose flour
  • Oil for frying

For the Sweet 'n Spicy Orange Glaze:

  • 2 tbsp oil from the skillet
  • 1 tsp minced garlic
  • 1 ½ tsp grated orange zest only the orange part, avoid the bitter white pith
  • 1 cup fresh orange juice
  • ½ cup hoisin sauce see note
  • 1 pinch cayenne pepper optional, for added spice
  • ¼ cup white granulated sugar
  • Salt and pepper to taste

Instructions

Prepare the Chicken:

  • Cut the chicken into 1 ½ to 2-inch bite-sized pieces and place them in a large bowl.
  • In a separate bowl, lightly beat the egg, oil, salt, and pepper together. Pour the egg mixture over the chicken and toss to coat. Set aside.
  • In another bowl, combine the cornstarch and flour. Stir well, then toss the chicken pieces in the flour mixture until evenly coated.

Fry the Chicken:

  • Pour enough oil into a wok or heavy skillet to create a ½-inch deep layer. Heat the oil over high heat until it reaches 375°F (hot!).
  • Carefully add the chicken in small batches and fry for 3–4 minutes per batch, turning to ensure the chicken is golden and crispy. Avoid overcrowding the pan to ensure a crispy texture.
  • Use a slotted spoon to remove the chicken from the oil and drain on paper towels. Repeat until all the chicken is fried and crispy. Set aside.

Make the Orange Glaze:

  • Once the chicken is cooked, reduce the heat under the skillet. Leave about 2 tablespoons of oil in the pan and discard the rest.
  • Add the minced garlic and sauté for 1 minute, ensuring the garlic doesn’t burn.
  • Add the orange zest, orange juice, hoisin sauce, cayenne pepper (if using), and sugar to the skillet. Stir to combine, then bring to a boil.
  • Let the sauce boil for 3 minutes, stirring constantly. Once it thickens to your desired consistency, reduce the heat and simmer for a few more minutes. Taste and adjust seasoning with salt and pepper as needed.

Combine the Chicken and Glaze:

  • Pour the glaze over the crispy chicken and toss to coat each piece well.
  • Serve the chicken on a bed of freshly cooked white rice. For extra flair, garnish with slivered almonds, crispy noodles, sesame seeds, and stir-fried veggies like broccoli, snow peas, and red peppers. Enjoy!

Notes

Hoisin Sauce: Hoisin sauce is a thick, sweet and spicy sauce often used in Chinese cuisine. It’s made from fermented soybeans, garlic, chili peppers, and spices. You can find it in the Asian foods aisle of most supermarkets, usually near the soy sauce. Once opened, store hoisin sauce in the fridge where it will keep indefinitely.

Nutrition

Calories: 447kcal | Carbohydrates: 37g | Protein: 37g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1046mg | Potassium: 702mg | Fiber: 1g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 2mg

.

Honey Orange Teriyaki Chicken

The sweet and savory orange honey teriyaki sauce on this chicken is absolutely to die for yummy and makes for the BEST and tastiest chicken.
A close up of food on a grill, with Chicken
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5 from 4 votes

Honey Orange Teriyaki Chicken

Teriyaki sauce, honey and orange juice create the yummy saucefor this Asian-style marinade. So easy and tasty, so make it already!
Prep Time10 minutes
Cook Time12 minutes
marinating time2 hours
Total Time2 hours 22 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 498kcal

Ingredients

  • 1 cup teriyaki sauce
  • 1 cup fresh orange juice not concentrate
  • zest of one orange
  • 6 tbsp honey
  • 1½ pounds chicken pieces
  • 2 tbsp olive oil

Instructions

  • In a large bowl, mix the teriyaki sauce, orange juice, zest and honey. Reserve one cup and set it aside.
  • Add the chicken pieces to the bowl with the remainder of the teriyaki mixture. Allow to marinate for at least two hours, or overnight.
  • Remove chicken. Grill chicken on a grill brushed with olive oil, or in a large sauté pan in which you have heated the oil. 
  • Brush chicken occasionally with marinade while cooking. Watch carefully and turn often to make sure chicken doesn't burn. Once internal temperture reaches 160F., remove and serve.
  • Heat the reserved sauce to boiling, then serve along side the chicken. Excellent served with white or fried rice.

Nutrition

Serving: 4oz | Calories: 498kcal | Carbohydrates: 44g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 2843mg | Potassium: 521mg | Fiber: 1g | Sugar: 41g | Vitamin A: 286IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 3mg

Preparing this post has propelled me into a major state of hunger. My only problem is I can’t decide which one I’ll be making for dinner tonight. I’ll bet you’re hungry, too. No matter which recipe you choose, you can be sure that you’ll be eating very well, and for a fraction of the price of take-out, delivery, or eating out.

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6 replies
  3. Joan says:

    5 stars
    Dear Mary,
    I made the Crispy Orange Chicken for dinner this week and it was scrumptious! My husband took pictures of dinner and sent to a few people. He also told me that this was a company worthy dish. We typically don’t like sweet entrees so I just put a small bit of the sugar. The orange flavor was delightful.
    Mary, you really possess a wealth of knowledge on so many subjects. Thank you for sharing!

    Reply
  4. Sheri B. says:

    5 stars
    Hi Mary,

    Thank you so much for these recipes!
    I only have 1 question.
    In your Crispy Orange chicken recipe and the other recipes
    Do you mean tbsp as Tbls or tsp?
    Sorry but Old School. lol

    Reply

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