Easy Orange Chicken with Chicken Nuggets

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.

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.

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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.