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Hot Jalapeno Orange Chicken

Hot Jalapeno Orange Chicken

Hot Jalapeno Orange Chicken

This recipe is a twist on a hugely popular American-Chinese dish of Orange Chicken. Originally a take on Sweet and Sour Chicken, this sauce utilises the Limited Edition Hot Jalapeño Marmalade, and really brings out the ripe heat of red jalapeño with the zest of Seville oranges. I can see why it’s so popular in the U.S., as it’s already a family favourite in our house, making it two nights in a row! Plus, if you love your jalapeño heat, tweak the recipe and add a spoonful of Hot Relish or Red Rings to the sauce. 

Let us know your version by tagging us on Twitter or Instagram, and please share your creations with us!



Serves 2-3


For the chicken:

400g diced chicken (bite-size pieces) 

40g cornflour 

40g rice flour 

40g plain flour 

1 egg, whisked 

vegetable oil

For the orange sauce: 

2 tbsp soy sauce or tamari 

90ml fresh orange juice (one large orange) 

3 tbsp Hot Jalapeño Marmalade 

3 cloves garlic, minced 

1/2 tsp ginger (fresh or paste) 

15g caster sugar 

1 tbsp apple cider vinegar 

1/2 tsp sesame oil

To thicken the sauce: 

1 tbsp cornflour  

2 tbsp water


Toasted sesame seeds

Spring onion



1. To prepare the sauce, place the soy sauce, orange juice, marmalade, garlic, ginger, sugar, vinegar and sesame oil in a medium saucepan and cook on a medium-high heat for for 3-5 minutes. 

2. In a small bowl mix the cornstarch and water, and add to the sauce mixture and cook on a low heat until the sauce thickens. Remove from heat. 

3. Heat vegetable oil in a heavy-bottomed pan, until it is 350°F (180°C). 

4. In a large bowl, place cornflour, rice flour, and plain flour, a pinch of salt and whisk until combined.

5. In a small bowl, whisk one egg.

 6. Cut chicken into bite size pieces, as uniform as possible.

7. Dip the chicken into the egg and then dredge in the flour until completely covered. 

8. Cook chicken in batches, until cooked and golden brown in colour.  

9. Toss the chicken in the orange sauce until completely coated.

10. Garnish with toasted sesame seeds and spring onion.

 11. Serve with jasmine rice.

Hot Jalapeno Marmalade Bread and Butter Pudding

Hot Jalapeno Marmalade Bread and Butter Pudding

Nutella & Marmalade Brioche

Bread and Butter Pudding

The humble bread and butter pudding has been around since the 18th century, so it has obviously had many iterations over the years. Lately I have wanted to utilise the already buttery brioche, and this marmalade was perfect to bring the bitterness needed to balance the dish. This recipe is for those who want a quick and easy pudding fix which just takes minutes to make and who love the decadent combination of bitter orange and chocolate. All supermarkets sell brioche rolls, so you most probably already have the ingredients in your kitchen. 

Don’t forget to tag us in your pudding posts on the socials and enjoy the Limited Edition Hot Jalapeño Marmalade whilst stocks last!




Serves 4-6


  • 8 plain brioche rolls (or with chocolate chips)
  • 2 tbsp Hot Jalapeno Marmalade
  • 1 tbsp Nutella (or any chocolate spread)
  • 250ml whole milk
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 25g caster sugar
  • 1 tbsp unsalted butter
  • 1 tbsp golden caster sugar (topping)


1. Heat your oven to 350°F (180°C)

2. Grease an ovenproof dish with the butter.

3. Cut the brioche rolls in half lengthways, and lightly spread the bottom halves with the Nutella and the top halves with the marmalade.

4. To make the custard, heat the milk in a pan on a low setting until it’s almost simmering. Add the vanilla and keep stirring.

5. Meanwhile whisk the egg and caster sugar in a large bowl and add a 1/3 of the hot milk to the egg mixture and whisk.

6. Pour the egg mixture back into the pan of remaining hot milk and cook over low heat stirring continuously until the custard coats the back of a spoon. 

7. Remove from the heat and continue to stir for another minute. 

8. Arrange the brioche in the dish, pour over the custard, and sprinkle the caster sugar over the top.

9. Place in the oven for 30 minutes, until golden brown.

10. Remove from the oven and let it sit for ten minutes.

11. Serve on it’s own or with cream.