mandarin orange chicken recipe with a Chili-Orange Marmalade Glaze

Name: mandarin orange chicken recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1.3 lbs boneless, skinless chicken thighs, cut into 1.2 inch pieces, seasoned with salt and pepper; 1 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp baking powder; 0.5 tsp salt; 1 large egg; 0.75 cup cold water; 3 cups neutral frying oil; 0.5 cup orange marmalade; 0.25 cup mandarin orange juice; 2 tbsp rice vinegar; 2 tbsp soy sauce; 1 tbsp grated ginger; 2 cloves minced garlic; 1 tsp gochugaru (Korean chili flakes); 1 tsp fresh orange zest; Cooked white rice, sliced red chili, fresh orange zest, and toasted sesame seeds for serving

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I used to think homemade orange chicken was too complicated to get right, but this recipe changed everything. This mandarin orange chicken recipe takes classic takeout to a new level, blending sweet, savory, and just a touch of heat for a family-favorite meal that’s truly irresistible. The secret is using a special chili-marmalade glaze that delivers a vibrant, deep flavor profile you’ll crave again and again, especially when paired with perfectly crispy chicken pieces. It’s perfect for quick meals when you want something impressive on the table fast without complicated steps. Get ready for the best homemade mandarin orange chicken you’ve ever tasted, complete with tips for perfect texture and flavor balance.

mandarin orange chicken recipe — Mandarin Orange Chicken Recipe 9

Ingredients

Chicken: 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into 3 cm (1.2 inch) pieces.
We use thighs for their natural juiciness, which prevents them from drying out during frying. Season them with 1 teaspoon fine sea salt and 0.5 teaspoon black pepper before breading.
Batter dry ingredients: 120 g (1 cup) all-purpose flour, 60 g (0.5 cup) cornstarch, 1 teaspoon baking powder, 0.5 teaspoon fine sea salt.
The cornstarch helps create a lighter, crispier coating, and the baking powder reacts with heat to give the chicken an airy, puffy crust, similar to restaurant-style preparations.
Batter wet ingredients: 1 large egg, 180 ml (0.75 cup) cold water.
The cold water keeps the batter light and prevents gluten development, resulting in a tender coating. Whisk the egg first, then add the water, and finally incorporate into the dry mixture until just combined.
Frying oil: 700 ml (3 cups) neutral frying oil (e.g., canola, vegetable, sunflower).
Use a high smoke point oil and ensure at least 5 cm (2 inches) of depth in your pot.
Glaze base: 150 g (0.5 cup) orange marmalade (high quality, with visible rind pieces).
The marmalade provides both the sweet, tangy flavor and a thicker base for the sauce. Look for a quality marmalade with visible orange rind pieces for added texture and intensity. This is the secret ingredient for this mandarin orange chicken recipe that makes the sauce unique and flavorful.
Glaze liquid and seasoning: 60 ml (0.25 cup) fresh mandarin orange juice (or regular orange juice), 30 ml (2 tablespoons) rice vinegar, 30 ml (2 tablespoons) soy sauce, 15 ml (1 tablespoon) grated ginger, 2 cloves minced garlic, 5 g (1 teaspoon) gochugaru (Korean chili flakes), 5 ml (1 teaspoon) fresh orange zest.
Fresh mandarin juice adds a brighter, more aromatic flavor than standard orange juice. The combination of rice vinegar and soy sauce balances the sweetness and provides umami depth. Gochugaru provides a mild heat and vibrant red color without being overpowering; substitute with other mild red chili flakes if needed.
Serving and garnish: cooked white rice, fresh orange zest, 1 small red chili (sliced), 5 g (1 teaspoon) toasted sesame seeds.
Hot white rice is the perfect base to absorb the glossy, tangy glaze. Deseeding the red chili before slicing reduces the heat, making this family-friendly mandarin orange chicken recipe enjoyable for everyone.

Instructions

Prepare the chicken pieces for frying:
Pat the chicken pieces completely dry using paper towels to ensure a crispy coating. Season evenly with 1 teaspoon of fine sea salt and 0.5 teaspoon of black pepper. Set the seasoned chicken aside while you prepare the batter and heat the oil.
Make the batter and preheat the oil:
Whisk together the dry batter ingredients (flour, cornstarch, baking powder, and salt) in a medium bowl. In a separate bowl, whisk the large egg with cold water, then gradually pour the wet mixture into the dry ingredients. Whisk until a smooth, thick batter forms, being careful not to overmix; let it rest briefly for best results.
First fry the chicken in batches:
Pour neutral frying oil into a large Dutch oven or heavy-bottomed pot and heat to 170°C (340°F). Working in batches, dip each piece of chicken into the batter until fully coated and carefully lower it into the hot oil. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through; remove with a slotted spoon and place on a wire rack. If the oil temperature drops too quickly when adding the chicken, it can become soggy. Fry in small batches to maintain a consistent temperature for crispy results.
Prepare the chili-marmalade glaze:
While the chicken fries, combine the orange marmalade, mandarin orange juice, rice vinegar, soy sauce, grated ginger, minced garlic, gochugaru, and orange zest in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Continue to simmer for 5-7 minutes, or until the sauce thickens and becomes glossy, easily coating the back of a spoon.
Second fry (optional but recommended for maximum crispiness):
Increase the oil temperature to 185°C (365°F) while the first batch of chicken rests. Return the fully cooked chicken pieces to the hot oil in batches for 1-2 minutes until deeply golden and extra crispy. This double-fry technique ensures the exterior stays crunchy even after saucing; transfer back to the wire rack to drain. I find this double-fry technique makes a huge difference in crispness, especially when I make this mandarin orange chicken recipe for my kids, as they really value the crunch.
Toss and serve:
Once all the chicken pieces are fried to a perfect crisp, immediately transfer them to the saucepan containing the warm chili-marmalade glaze. Toss gently with tongs until every piece is evenly coated in the thick, glossy sauce. Serve immediately over hot white rice, garnishing generously with fresh orange zest, sliced red chili, and sesame seeds.

Secrets to Super Crispy Chicken

Getting that restaurant-style crunch on your chicken requires a few key techniques. Don’t skip the cornstarch and baking powder combination in the batter; the cornstarch provides a light, fine crisp, while the baking powder helps create a puffy, airy crust that holds up better against the glaze. The most important technique for this mandarin orange chicken recipe, however, is the double fry.

The first fry cooks the chicken through at a lower temperature (170°C/340°F). The second fry at a higher temperature (185°C/365°F) develops the deep golden color and ensures the ultimate crunchy exterior. Avoid overcrowding the pot; frying in small batches prevents the oil temperature from dropping too low, which would otherwise result in soggy, oil-soaked chicken. Lastly, toss the chicken in the glaze immediately after the final fry. The heat from the chicken helps the glaze set quickly, preserving the crisp texture as much as possible for this family-friendly meal.

Glaze Perfection: Tips for Balancing Heat and Sweet

The secret ingredient here is high-quality orange marmalade, which gives the sauce depth and body that standard orange chicken recipes often lack. Look for a marmalade with visible orange rind pieces to enhance both the flavor and texture of the sauce. The gochugaru (Korean chili flakes) provides a mild, fruity heat. For less heat, reduce the amount to half a teaspoon or omit entirely for a kid-friendly version. For extra heat, add a pinch more chili flakes or a small dash of sriracha. Fresh mandarin juice adds a brighter, more aromatic flavor than standard orange juice. If using canned mandarin oranges, use the juice from the can to add a convenient, sweet flavor, or use regular orange juice as a standard substitution.

Serving Suggestions and Meal Prep Ideas

This mandarin orange chicken recipe pairs perfectly with hot, fluffy white rice or quick-cooking brown rice. For a balanced meal, consider serving it alongside simple steamed broccoli, green beans, or a side salad. This is a great easy dinner idea for busy weeknights.

Make-Ahead Glaze: The chili-marmalade glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove before tossing with freshly fried chicken.
Prep Ahead Chicken: Cut and season the chicken pieces ahead of time. Prepare the dry batter mixture and store it in an airtight container. When ready to cook, add the cold water to the dry mix and proceed with frying.

FAQs

Can I use boneless, skinless chicken breast instead of thighs?

Yes, you can use chicken breast, but reduce the first fry time slightly (to around 4-6 minutes) to prevent it from drying out. Chicken thighs typically stay much juicier and more tender for this specific mandarin orange chicken recipe.

Can I make this mandarin orange chicken in an air fryer?

Yes, you can. Toss the battered chicken pieces in 1 tablespoon of oil and air fry at 200°C (400°F) for 10-12 minutes, shaking halfway through. Note that the texture will be less crispy than deep frying, but it’s still a delicious, healthier version.

What can I use instead of gochugaru (Korean chili flakes)?

Gochugaru offers a unique flavor and mild heat, but you can substitute it with regular mild red pepper flakes (like Aleppo or standard chili flakes). Alternatively, use a few dashes of sriracha for a similar heat level in your homemade mandarin orange chicken.

My sauce isn’t thickening; what went wrong?

Ensure you bring the sauce to a full simmer and let it cook for the full 5-7 minutes. If it still won’t thicken, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and slowly whisk into the simmering sauce until it reaches your desired consistency. I make sure to test the thickness by checking if it coats the back of a spoon before pulling it off the heat.

Why do I need baking powder in the batter?

Baking powder creates tiny air bubbles when heated, which gives the chicken a lighter, crunchier texture, similar to what you find in high-quality takeout restaurants. It’s essential for achieving that airy crispness in this mandarin orange chicken recipe.

Can I use canned mandarin oranges instead of fresh?

Yes, while fresh mandarin juice is best for its bright flavor, you can use the liquid from a can of mandarin oranges for convenience in this recipe. Be mindful that canned juice may be sweeter, so you might want to adjust the rice vinegar slightly for balance.

Conclusion

This homemade mandarin orange chicken recipe brings the best of a sweet and savory glaze to your table in less than 30 minutes. The combination of crispy chicken and the unique chili-marmalade glaze makes it a meal everyone will love, perfect for quick family dinners. Pin this recipe and try it out this week for a simple yet satisfying weeknight dinner.

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Mandarin Orange Chicken Recipe