Orange Chicken From Loren

Not your takeout orange chicken. This version starts with breaded chicken breast sauteed golden in olive oil, then braised in a homemade citrus sauce built from orange juice, marmalade, and a hit of Dijon mustard.

The marmalade does double duty here: it thickens the sauce and adds those bittersweet orange peel notes you can’t get from juice alone. Fresh lemon zest and Worcestershire sauce cut through the sweetness and keep things balanced.

Lightly pounding the chicken before breading isn’t just for even thickness. It breaks down the fibers so the breast stays tender during the two-stage cooking process. Don’t skip it, or you’ll end up with curled, chewy edges.

Once the breasts are golden, you build the sauce in the same skillet. Everything melds together in about 10 minutes under a lid, and the breadcrumb coating absorbs just enough glaze to stay interesting without going soggy.

Pro Tips

• Pat chicken dry before dipping in egg white. Moisture under the breading causes it to flake off in the pan.
• Use real orange marmalade with visible peel, not jelly. The peel bits add texture and bitterness that balance the sugar.
• Crush the garlic rather than mincing it. Larger pieces infuse the sauce without burning during the simmer.

Variations

• Add red pepper flakes to the sauce for a spicy orange chicken twist.
• Try this with bone-in thighs instead. Increase the covered cooking time to about 20 minutes.
• Serve over jasmine rice with steamed broccoli to soak up that glossy sauce.