A good orange chicken is usually a bit of a project. Batter, frying, a sink full of dishes and more effort than a Tuesday night really calls for.
This version skips all of that. I use shop-bought chicken nuggets instead, which means you still get that crispy bite without any of the faff.

The sauce is glossy, sticky and full of that sweet-savoury orange flavour you'd expect but it comes together in one pan while the nuggets cook in the oven or air fryer.
It's not trying to be traditional. It's just a shortcut that actually works, quick to make (30 minutes max), easy to pull off and exactly what you want when the craving hits.
Key ingredient notes

Chicken nuggets (frozen, shop-bought)
This is what makes the recipe work. The easiest way to get that orange chicken fix.
They're already seasoned and coated, so there's no need for batter or frying. Oven or air fryer both work well, just follow the packet instructions.
The key is getting them properly crispy first. That initial crunch helps them hold their texture and prevents them from going soft too quickly once coated.
Orange juice
Both fresh and good-quality 100% shop-bought orange juice work here. Fresh is slightly brighter, but not essential.
As the sauce simmers, the flavour naturally concentrates, so both end up rich and balanced.
Avoid juice from concentrate with added sugar if possible, as it can make the sauce overly sweet.
Sweet chilli sauce
Use the Thai-style sweet chilli sauce you'd normally serve as a dip (the sticky, slightly spicy kind from the supermarket).
It adds sweetness and a gentle heat in one go, helping balance the orange juice so the sauce doesn't taste sharp or flat.
It also replaces the need for extra sugar and chilli, making the whole thing quicker and simpler.
Cornflour slurry
This is important for getting the sauce right. Always mix the cornflour with cold water first to avoid lumps.
Let the sauce simmer and thicken slowly. It will come together as it reduces. You're looking for a glossy consistency that coats the back of a spoon, not anything overly thick or gloopy.
Top Tips
- The sauce is meant to be sweet and sticky. For a less sweet version, simply reduce the honey slightly.
- If you prefer more control, add the sauce to the nuggets gradually and stop when they're coated to your liking.
- Add the nuggets at the end and toss quickly so they stay as crisp as possible.
How to make this cheat's Orange Chicken

1. Cook the chicken nuggets according to the packet instructions until hot and crispy.
2. In a small bowl, mix the cornflour and water until completely smooth to make a slurry.

3. Pour the orange juice into a medium saucepan. Add the sweet chilli sauce, soy sauce, ginger, garlic, rice vinegar and honey. Stir to combine.
4. Add the cornflour slurry and place over medium-low heat. Bring to a gentle simmer, stirring regularly.

5. Cook for 10-15 minutes until the sauce thickens and turns glossy. It should coat the back of a spoon.

6. Add the cooked nuggets to the sauce and toss until evenly coated.

7. Serve immediately with rice or noodles and garnish with sesame seeds if desired.
How to serve
- Rice (classic, soaks up the sauce).
- Egg fried rice if you want it more filling.
- Noodles for a quicker option.
- Add stir-fried greens if you want balance (or even just peas/edamame for ease).
Storage and reheating
- Best eaten fresh.
- Store leftovers in the fridge for 2-3 days.
- Reheat gently on the hob or microwave.
- Expect nuggets to soften slightly once coated.
If you want to prep ahead, keep the sauce and nuggets separate until serving.
You may also like...
If you liked this easy orange chicken, you might also enjoy my easy crispy chilli oil, beef teriyaki bowls, quick Mongolian ground beef noodles, or Chinese chicken on a stick. All quick, flavour-packed fakeaway-style recipes for busy nights.
Recipe

Easy Orange Chicken with Chicken Nuggets
Ingredients
- 600 grams (22oz) shop-bought chicken nuggets
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water - (to make a slurry)
- 1⅓ cups pure orange juice - or roughly 4 squeezed oranges
- 3 tablespoons Thai sweet chilli sauce
- 3 tablespoons soy sauce
- 2 teaspoons ginger paste - or grated ginger
- 2 teaspoons garlic paste - or crushed garlic
- 2 teaspoons rice vinegar
- 2 teaspoons honey
Instructions
- Cook the chicken nuggets according to the packet instructions until hot and crispy.600 grams (22oz) shop-bought chicken nuggets
- In a small bowl, mix the cornflour and water until completely smooth to make a slurry.2 teaspoons cornstarch, dissolved in 2 tablespoons water
- Pour the orange juice into a medium saucepan. Add the sweet chilli sauce, soy sauce, ginger, garlic, rice vinegar and honey. Stir to combine.1⅓ cups pure orange juice, 3 tablespoons Thai sweet chilli sauce, 3 tablespoons soy sauce, 2 teaspoons ginger paste, 2 teaspoons garlic paste, 2 teaspoons rice vinegar, 2 teaspoons honey
- Pour the orange juice into a medium saucepan. Add the sweet chilli sauce, soy sauce, ginger, garlic, rice vinegar and honey. Stir to combine.
- Cook for 10-15 minutes until the sauce thickens and turns glossy. It should coat the back of a spoon.
- Add the cooked nuggets to the sauce and toss until evenly coated.
- Serve immediately with rice or noodles and garnish with sesame seeds if desired.
Notes
Top tips:
- The sauce is meant to be sweet and sticky, so expect that classic orange chicken-style flavour.
- If you prefer more control, add the sauce to the nuggets gradually and stop when they're coated to your liking.
- For a less sweet version, simply reduce the honey slightly.
- Add the nuggets at the end and toss quickly so they stay as crisp as possible.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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