What are those nights? The ones where the clock is ticking, the fridge looks a little sad, and the thought of making them look like they are making something. What is so complicated that it drains you? I have those a lot. And on those nights, this orange sesame chicken is an absolute lifesaver. What’s the secret to a crispy chicken? With toasty sesame seeds and a hint of bright orange. Is this the kind of takeout-inspired dish that tastes better when you make it yourself? My family devours it and believe me, my parents devour it. Why is it so much better than store-bought? What are some of the comforting flavors of orange chicken? What’s the secret of sesame that takes it over the top?

What is orange sesame chicken?

What is a magical dish? Think of it as your favorite sweet and tangy chicken, but with an extra layer of flavor from toasted almonds. What is essentially bite-sized pieces of chicken that are often lightly coated and fried or baked until crispy. Is it true that crispy potatoes are Then, they’re tossed in a vibrant, glossy sauce that’s paired with citrusy orange and savory. Soy sauce, a touch of sweetness, and, of course, that distinct nutty aroma from the sesame. Is it a comfort food that makes people happy? What is the difference between a simple weeknight meal and something you’d happily serve your guests? Is it a little special without being fussy?

Why you’ll love this recipe?

What are some of the reasons why this orange sesame chicken recipe has earned a permanent spot on my blog? I love the idea of recipe rotation, and I’m sure you’ll feel the same way! First off, the FLAVOR is absolutely out of this world. What is that sticky, sweet, tangy glaze clinging to perfectly cooked chicken? Is it that perfect balance that makes you want another bite the second you finish one? What I love the most is how easy it is to whip up. Even if you’re not usually a big cook, you can nail this. All the ingredients are readily available at your local grocery store, and the steps are easy. What is Plus, it’s incredibly cost-effective compared to ordering takeout. What is the best thing about buying a large batch of deliciousness for 14a fraction of the price? Can you serve this over rice, with noodles, in lettuce wraps, or just as is? Is it a winner every single time? Is it like my Honey Garlic Chicken but with that distinctive orange zest and nutty sesame? What is the best flavor profile?

How do I make orange sesame chicken?

Quick Overview

What is the perfect balance of crispy chicken and a luscious, flavorful chicken? How do I make a glaze for chicken? What are some good ways to make a dish that’s ready in no time? What is the beauty of home cooking? How do I have this on the table without breaking a sweat? Is it a one-bowl wonder for the sauce, and the chicken comes together quickly?

Ingredients

For the Main Batter: How do you get the
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
1/2 cup all-purpose flour
1/4 cup cornstarch (this is key for crispiness)
1/2 teaspoon salt. 1 teaspoon pepper.
1/4 teaspoon black pepper. 1 teaspoon salt.
1 large egg, lightly beaten.
2 tablespoons milk (any kind works, even almond milk makes it creamy!)
Vegetable oil, for frying (about 1/2 inch in the pan)

For the Filling:
In this particular dish, there isn’t a separate “filling” in the traditional sense like you might imagine. What are the best dumplings? The filling is more about the chicken itself and how it interacts with sauce. So, we’ll focus on getting the chicken perfectly cooked.

For the Glaze:
1/2 cup fresh orange juice (from about 2-3 oranges, don’t use the carton stuff if you can help it!)
1/4 cup soy sauce (low-sodium is great, but regular works too) 1/4 teaspoon.
2 tablespoons honey or brown sugar (honey gives a lovely floral note)
1 tablespoon of rice vinegar (for that tangy kick)
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger if that’s all you have)?
1 clove garlic, minced (or 1/2 teaspoon garlic powder) – 1 tbsp. 1 garlic clove.
1 teaspoon cornstarch, mixed with 1 tablespoon cold water (this is our thickener)

What are the steps to

Step 1: Preheat & Prep Pan

First things first, let’s get our pan ready. If you are pan-frying, you’ll want a large skillet or wok. We’re going to heat this over medium-high heat. Pour in about half an inch of vegetable oil. If you drop a tiny bit of batter in, you want it hot enough to sizzle, but not so hot that it burns. If you drop a small piece of chicken in, if it floats and fries nicely, you’re golden. While the oil heats up, let’s prep the chicken.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and pepper. Set aside. Make sure it’s well combined. What is cornstarch? I always give it a good whisk to make sure there are no lumps, especially in the cornstarch.

Step 3: Mix Wet Ingredients

In a separate small bowl, whisk together the egg and milk. Set aside. How do I make a simple binder for chicken? If you’re out of milk, a splash of water works in spit. But the milk adds tad more flavor.

Step 4: Combine

Now, add the bite-sized chicken pieces to the wet ingredients. Toss them around until they’re nicely coated. Then, pour the wet chicken into the bowl with the dry ingredients. Gently toss everything together until the chicken is evenly coated with the flour mixture. Do you want to overmix? Just ensure every piece has a nice, light coating. What should I do if I’m a little shaggy and not like greasy paste?

Step 5: Prepare Filling

As I mentioned, there isn’t a traditional “filling” for this dish. How do I cook chicken? So, this step is really about cooking the coated chicken.

Step 6: Layer & Swirl

This step is actually for the sauce! In a small saucepan, combine the orange juice, soy sauce, honey (or brown sugar), rice vinegar, salt, pepper, and lemon juice. Set aside. What is the difference between grated ginger and minced garlic? Stir it all together. In a small bowl, whisk together the cornstarch and cold water to make slurry. Once the sauce mixture is simmering, slowly whisk in the cornstarch slurry. Keep stirring until sauce thickens to a glossy, coating consistency. Is it too thick or too thin like pancake syrup? If it gets too thick, add a splash of water or orange juice. If it’s too thin, make another small cornstarch slurry and whisk it in.

Step 7: Bake

What is chicken? Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Is it possible to do this in batches? Fry them for about 4-5 minutes per side, or until golden brown and cooked through. Should I bake them crispy on the outside? Once they’re done, remove them from the pan and place them on a plate lined with parchment paper. With paper towels to drain any excess oil. If you prefer baking, you can bake them on a parchment-lined baking sheet at 400°F (200°C) for about 30 minutes. 20-25 minutes, flipping halfway, until golden and cooked through, though pan-frying gives that. Classic crispiness.

Step 8: Cool & Glaze

How do you toss fried chicken pieces in the sauce? This brief cooling period helps maintain their crispiness. Now, pour the thickened orange sesame glaze into the pan (if you fried in a skillet, or into an 8-inch round pan) and stir to combine. Add the cooked chicken pieces to the pan with the glaze. Gently toss the chicken until each piece is beautifully coated in the glossy sauce. How do you cook chicken breast before serving?

Step 9: Slice & Serve

Once the chicken is coated, it’s ready to go! You can serve it immediately. Is it good piled high on a platter, garnished with toasted sesame seeds and maybe some fresh mint? Is green onion a good color? Why does the aroma make your mouth water? The texture contrast between the crispy chicken and the sticky glaze is just divine.

What should I serve it with?

This orange sesame chicken is so versatile, it’s practically begging to be paired with all sorts of deliciousness! For a quick and easy Breakfast, I sometimes just grab a piece or two cold from the fridge – don’t judge! It’s surprisingly good. For a proper Brunch, I love serving it alongside some fluffy steamed rice and a side of crisp, sautéed greens like Bok Choy or snap peas. A refreshing ginger-miso soup is also a fantastic addition. If you’re looking for an elegant way to serve it as a main dish for guests, consider a platter with fluffy jasmine rice, a simple cucumber salad dressed with rice vinegar, and maybe some spring rolls. For a cozy dessert experience (yes, I sometimes have this as dessert because it’s just that comforting!), it pairs wonderfully with a light, subtly sweet palate cleanser like a mango sorbet or a delicate green tea panna cotta, though honestly, it’s sweet enough on its own!

How do I make orange sesame chicken?

I’ve made this dish more times than I can count, and along the way, I’ve picked up a few tricks that really make it shine. For the chicken, make sure you pat it completely dry before coating. Moisture is the enemy of crispiness! Also, when you’re frying, don’t overcrowd the pan. Give those chicken pieces some breathing room so they fry, not steam. For the glaze, using freshly squeezed orange juice really makes a difference in the brightness of the flavor. I learned this after a few tries where the store-bought stuff just didn’t have that same punch. If your glaze is too thin, the cornstarch slurry is your best friend; just remember to cook it for a minute after adding to activate the thickening power. My kids love it when I add a pinch of red pepper flakes to the glaze for a tiny hint of heat – it’s a great variation! When mixing the batter, don’t overwork it. A few lumps are okay; overmixing can lead to tough chicken. Another thing I’ve found is that using chicken thighs often yields a more tender result than breasts, but both work great. If you’re baking the chicken, toss it with a little oil before putting it in the oven, and make sure to flip it for even browning. And for the sesame seeds, toasting them lightly in a dry pan before adding them really brings out their nutty flavor – it’s a small step that adds a big impact!

What are some Storing and Reheating Tips?

This orange sesame chicken is best enjoyed fresh, right off the pan, when the chicken is at its crispiest. However, leftovers are still pretty darn good! If you have any (which is rare in my house!), I usually store them in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, I avoid the microwave if possible, as it can make the chicken a bit soggy. Instead, I like to reheat it in a skillet over medium heat until warmed through and slightly crispy again, or in a toaster oven or Air Fryer. If you’re reheating a larger batch, toss the chicken with a little bit of the reserved glaze or a touch of fresh orange juice to help revive the sauce. Don’t add the glaze until just before serving if you plan to store it, as the glaze can make the chicken soggy over time. If storing for longer, you could freeze the plain cooked chicken pieces and reheat them before tossing with a freshly made glaze. It holds up surprisingly well this way!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, swap out the all-purpose flour for a gluten-free all-purpose flour blend. For the coating, a mix of gluten-free flour and cornstarch (or arrowroot starch) works beautifully. You’ll want to ensure your soy sauce is also gluten-free (tamari is a great option). The texture should be very similar, and the flavor will be just as fantastic!

Do I need to peel the zucchini?

There’s no zucchini in this recipe! Perhaps you’re thinking of another dish? This orange sesame chicken focuses on perfectly cooked chicken coated in a delicious glaze.

Can I make this as muffins instead?

This recipe is specifically for chicken, not muffins! It’s a savory main course. If you were looking for a muffin recipe, I have some wonderful sweet or savory muffin options on my blog you might enjoy!

How can I adjust the sweetness level?

That’s easy! If you prefer it less sweet, simply reduce the amount of honey or brown sugar in the glaze. Start with 2 tablespoons and taste the glaze before thickening; you can always add a touch more if needed. Alternatively, you can increase the rice vinegar slightly for more tang, which balances the sweetness.

What can I use instead of the glaze?

While the orange sesame glaze is the star, you could definitely experiment! A simple teriyaki sauce, a sweet chili sauce, or even just a sprinkle of sesame seeds and a drizzle of soy sauce would work. However, I truly think the unique flavor combination of this orange sesame glaze is what makes this dish so special.

Final Thoughts

So there you have it – my absolute favorite orange sesame Chicken Recipe. It’s the kind of meal that brings smiles to everyone’s faces, from the busiest weeknights to casual weekend dinners. It’s proof that you don’t need to be a gourmet chef to create something truly delicious and impressive right in your own kitchen. The combination of textures and flavors is just heavenly, and I’m always so proud when it comes out perfectly. If you love this, you might also enjoy my crispy General Tso’s chicken or my sweet and sour meatballs, as they hit similar flavor notes. Give this orange sesame chicken a try, and I promise, you won’t be disappointed! I can’t wait to hear how yours turns out, so please share your thoughts and any fun variations you try in the comments below!