Chicken Breast with Orange Glaze Recipe

We simply cannot have enough of our Chicken Breast with Orange Glaze. Paired with a steaming cup of white rice, you’d thank yourself for not settling for a cold take-out. The tale of Orange Chicken is a popular dish that supposedly traces its origins back to Hunan, China. However, another story claims that they are almost unknown in China and in fact, originated in North American Chinese restaurants.

General Tso’s Chicken and Panda Express are two popular restaurants that create their own variation of orange-glazed chicken recipe. Even Panda Express admits that orange chicken recipes are the Americanized version of Chinese sweet and sour recipes.

Regardless, we just can’t get enough of this sweet and tangy chicken with orange glaze. It is the perfect combination of sweet and savory. Additionally, it is one of the best dishes to serve with a steaming plate of rice. We highly recommend trying our Copycat Red Robin’s Grilled Chicken Recipe, if you fancy a simple but scrumptious chicken dish.

Chicken Breast with Orange Glaze Recipe

How to Make Chicken Breast with Orange Glaze

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


Batter Ingredients

  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 1 pc egg
  • 2 tbsp oil
  • oil for deep frying

Glaze Ingredients

  • 2 tbsp oil
  • 1/2 tsp chili flake
  • 2 tbsp garlic, minced
  • 1/2 cup orange juice
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch, dissolved in 2 tbsp water
  • 2 tbsp orange marmalade


  1. Starting with the dry ingredients, combine salt, pepper, flour, and cornstarch. Add 1 egg and 2 tablespoons of oil.

  2. Season chicken breast with salt and pepper, then soak them in the batter. Ensure your chicken has reached room temperature for best results when frying.

  3. Heat oil in a heavy bottom pan over medium-high heat or at 180-degree celsius. Once the oil heats up, fry the chicken putting them one by one, ensuring they don't crowd the pan.

  4. Fry until the chicken pieces are lightly brown. Set aside.

  5. To make the orange glaze, set a large saucepan over medium-high heat. Add the oil and once it begins to simmer, add the chili flakes and garlic.

  6. Stir constantly. Add the fresh orange juice and orange marmalade and continue to cook until the ingredients blend well together and it achieves a thick consistency.

  7. Adjust the heat to low letting it simmer until the sauce achieves a thick consistency similar to honey or maple syrup.

  8. Add the chicken into the pan and mix well until they are all well-coated.

  9. They are best eaten with white or brown rice. Some steamed broccoli florets taste well with this recipe. Sprinkle with some sesame seeds for some texture.

Recipe Notes

There are two ways you can prepare your boneless chicken breast. You can either serve the whole chicken fillet for two people or cut them into bite-size pieces. With bite-sized pieces, you are able to coat your chicken very well with the orange sauce.


  • Sugar: 18g
  • :
  • Calcium: 52mg
  • Calories: 859kcal
  • Carbohydrates: 139g
  • Cholesterol: 2mg
  • Fat: 29g
  • Fiber: 4g
  • Iron: 4mg
  • Potassium: 301mg
  • Protein: 10g
  • Saturated Fat: 2g
  • Sodium: 4524mg
  • Vitamin A: 272IU
  • Vitamin C: 34mg
Nutrition Disclaimer

Frequently Asked Questions

Can I use other parts of the chicken with the orange glaze?

Feel free to use any part of the chicken! Alternatively, you can opt to roast a whole chicken with the same glaze. Skip the flour and cornstarch, since you won’t need a batter. Coat chicken with glaze and other ingredients before popping in the over. Just remember to make an extra portion of the glaze for dipping!

Can I use store-bought orange juice?

Absolutely! Freshly squeezed orange juice is recommended for this recipe, but orange juice which comes in packets are fine, too, if it suits you. You’d have to consider that most pre-packaged juice has a lot more sugar in it, so adjust the measurements accordingly.

deep fry recipes


It's important to maintain the right temperature and timing when it comes to making the glaze. Remember to keep your eye on it, as the sugars in the juice and marmalade can burn easily. It's easier to cook it nice and slow and eyeing for the right consistency at the right time. So, give this recipe a try, and you'll be amazed how easy it is to cook a take-out favourite to satisfy even the biggest of appetites!
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