Name: Orange Sesame Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 0.5 cup soy sauce; 0.25 cup orange juice (freshly squeezed); 2 tablespoon sesame oil; 1 tablespoon honey; 2 clove garlic (minced); 1 teaspoon ginger (grated); 1.5 pounds chicken breast (cut into bite-sized pieces); 0.5 cup orange juice (freshly squeezed); 3 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 0.5 teaspoon red pepper flakes ((optional)); 2 tablespoon vegetable oil; 0.25 cup sesame seeds (toasted, for garnish)

Oh, where do I even begin with this orange sesame chicken? It’s one of those dishes that just *feels* like a hug in a bowl. You know those nights when you’re absolutely craving something that hits all the right notes – a little sweet, a little savory, with that satisfying crunch? This is it. Honestly, I’ve tried so many variations over the years, hoping to capture that takeout magic, and this one? This one is the one. It reminds me of the sticky, glossy chicken we used to get from our favorite spot downtown when I was a kid, but even better because I know exactly what goes into it, and I can whip it up without leaving the comfort of my own kitchen. It’s honestly a lifesaver on busy weeknights when the last thing I want to do is spend an hour chopping and prepping. Plus, my family devours it, which is always a win in my book. It’s the kind of meal that makes everyone happy, and that’s what cooking is all about, right?

What is orange sesame chicken?

So, what exactly is this glorious orange sesame chicken? Think of it as your ultimate comfort food, elevated. It’s essentially tender pieces of chicken that get coated in a light, crispy batter and then tossed in a vibrant, sticky sauce that’s bursting with citrusy orange flavor and nutty sesame. The sauce is usually a delightful mix of orange juice (fresh is always best, but good quality bottled works too!), soy sauce for that umami depth, a touch of sweetness from honey or brown sugar, some ginger and garlic for warmth, and of course, toasted sesame oil and sesame seeds for that irresistible nutty aroma and crunch. It’s not complicated, but the combination of flavors and textures is just sublime. It’s like a party in your mouth, and everyone’s invited. It’s approachable, familiar, and yet somehow always feels a little bit special.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this orange sesame Chicken Recipe, and I just know you will too. First off, the flavor is absolutely out of this world. That bright, tangy orange sauce with the savory chicken and the toasty sesame seeds? It’s a flavor explosion that’s incredibly satisfying. It’s the perfect balance of sweet and savory, and it just coats the chicken beautifully. And the texture! The chicken stays tender on the inside while having that delightful crispiness from the batter. It’s not a heavy batter, mind you, just enough to give it that lovely bite. What I love most about this is how surprisingly simple it is to make. I’ve had so many nights where I’ve thrown this together in under an hour, and it feels like I’ve ordered from a fancy restaurant. It’s also incredibly cost-effective. You’re using pretty standard pantry staples, and the chicken itself is usually quite affordable. You can really stretch this meal too. Serve it with rice and some steamed broccoli for a complete meal that’s super budget-friendly. And the versatility! While it’s amazing on its own, I also love serving this over fluffy white rice, or even as a filling for lettuce wraps. It’s just so adaptable. Compared to other takeout favorites, like a heavy sweet and sour or a spicy General Tso’s, this orange sesame chicken feels a little lighter and fresher, but still packs a massive flavor punch. It’s my go-to when I need a crowd-pleaser or just want to treat myself to something truly delicious without all the fuss.

How do I make orange sesame chicken?

Quick Overview

Making this incredible orange sesame chicken is surprisingly straightforward. You’ll basically be preparing the chicken, getting it coated and crispy, and then simmering it all together in that luscious orange sauce. The key is to have your sauce ingredients prepped and ready to go before you start cooking the chicken. This way, everything comes together in a flash. It’s truly a one-pan wonder for the sauce part, and the chicken gets a quick fry or bake to get that perfect texture. It’s designed to be efficient without sacrificing any of that authentic, craveable flavor you’d expect from your favorite Chinese restaurant. Trust me, the aroma filling your kitchen will be absolutely intoxicating!

Ingredients

For the Main Batter:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs stay more tender, but breasts are great too if you prefer!)
1/2 cup cornstarch (this is your secret to that perfect crispiness!)
1/4 cup all-purpose flour. 1 pound.
What is 1 teaspoon salt?
What is a teaspoon of black pepper?
2 large eggs, lightly beaten.
1/4 cup water (or even a splash of milk for extra tender chicken, I’ve tried it!)
What is the best vegetable oil for frying (or a little oil if you’re baking)?

For the Filling:
2 tablespoons soy sauce (or tamari for gluten-free): 1 teaspoon salt.
1 tablespoon rice vinegar. 1 teaspoon saffr
1 teaspoon sesame oil per 1 cup.
1 clove of garlic, minced. 1 t
1/2 teaspoon grated fresh ginger.

For the Glaze:
1 cup fresh orange juice (from about 2-3 navel oranges – this makes a HUGE difference!
1/2 cup chicken broth (low sodium is good)
1/4 cup honey or brown sugar (adjust to your sweetness preference!)
How much soy sauce should I use?
2 tablespoons of rice vinegar. 1 tablespoon a
1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry – this thickens everything up beautifully)
1 teaspoon grated fresh ginger.
2 cloves garlic, minced
1 teaspoon toasted sesame oil.
2 tablespoons toasted sesame seeds, for garnish.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, get your oil ready if you’re frying. You want about 1-2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch Oven. Heat it over medium-high heat until it reaches about 350-360°F (175-180°C). If you don’t have a thermometer, a tiny piece of batter should sizzle vigorously when dropped in. If you’re baking, preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. This dry mix is going to create that wonderful, light coating for the chicken. Make sure there are no clumps. It’s all about getting that even distribution for maximum crispiness.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, whisk together the lightly beaten eggs and the water (or milk, if you’re feeling adventurous!). This is what your chicken pieces will swim in before they hit the dry mixture.

Step 4: Combine

Now, add your chicken pieces to the egg mixture and toss to coat them thoroughly. Let them sit for just a minute, then use a slotted spoon or tongs to transfer the coated chicken directly into the bowl with the dry ingredients. Toss everything together until each piece of chicken is well-coated. You want a nice, even layer of that cornstarch mixture. Don’t overmix; just a few good tosses will do it.

Step 5: Prepare Filling

While the chicken is getting its coat, let’s quickly marinate it. In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Add your chicken pieces to this marinade and toss them gently. Let them sit for about 10-15 minutes. This adds an extra layer of savory goodness right into the chicken itself.

Step 6: Layer & Swirl

This step is where the magic happens for the sauce. In a medium saucepan, combine the fresh orange juice, chicken broth, honey (or brown sugar), soy sauce, rice vinegar, grated ginger, and minced garlic. Bring this mixture to a simmer over medium heat, stirring occasionally, until it just starts to bubble. Now, stir in the cornstarch slurry (the cornstarch mixed with water). Keep stirring constantly until the sauce thickens into a beautiful, glossy glaze. It should coat the back of a spoon. Once thickened, stir in the toasted sesame oil. The aroma at this stage is incredible!

Step 7: Bake

If you’re frying, what Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the chicken. Fry for about 3-5 minutes per batch, until golden brown and cooked through. Use a slotted spoon to remove them and drain on wire rack. Set over baking sheet. If you’re baking: What are Arrange the coated chicken pieces in a single layer on your prepared baking sheet. If you flip the oven halfway through, bake for 15-20 minutes, until golden brown and cooked through.

Step 8: Cool & Glaze

Once your chicken is cooked and beautifully golden, let it drain for just a moment. Then, add the hot, crispy chicken pieces directly into the saucepan with the warm orange glaze. Toss gently until every piece is beautifully coated and glossy. The residual heat from the chicken and sauce will do the rest. Don’t let it sit too long or the batter might get a little soggy. You want to serve this ASAP!

Step 9: Slice & Serve

Gently transfer the glazed orange sesame chicken to your serving dish. Sprinkle generously with toasted sesame seeds and maybe a few thinly sliced green onions for a pop of color and freshness. It’s best served piping hot, right out of the pan. The contrast between the warm, sticky chicken and the fresh crunch of the sesame seeds is just divine.

What to Serve It With

This orange sesame chicken is so versatile, it’s almost as fun to figure out what to serve it with as it is to make it! For a classic, comforting weeknight meal, you can’t go wrong with a big bowl of fluffy white or brown rice. It’s the perfect vehicle to soak up all that delicious glaze. I also love serving it alongside some steamed or stir-fried vegetables. Broccoli is a no-brainer, but snow peas, snap peas, bell peppers, or even some Bok Choy would be fantastic. For a lighter option, I sometimes make it as part of a larger Asian-inspired spread with some spring rolls or potstickers. If you’re feeling a bit more adventurous, try serving it in cool, crisp lettuce cups for a fun, deconstructed meal – it’s like healthy lettuce wraps but with all the flavor! I’ve even tossed leftover chicken into a salad the next day, and it was surprisingly good. My kids love it with some simple oven-baked fries when they want a “treat” meal, and honestly, who am I to argue?

Top Tips for Perfecting Your Orange Sesame Chicken

Alright, let’s talk about making this orange sesame chicken absolutely perfect, every single time. First, for the chicken itself, I really swear by chicken thighs. They have a bit more fat and connective tissue, which means they stay incredibly moist and tender even after frying or baking. If you use Chicken Breasts, just be super careful not to overcook them, or they can get a bit dry. My trick for getting that extra crispiness on the batter is to make sure the oil is at the right temperature *before* you add the chicken. Too cool, and it’ll be greasy; too hot, and it’ll burn before it cooks through. For the glaze, using fresh orange juice is genuinely a game-changer. The zest and natural oils from fresh oranges give it such a vibrant, authentic flavor that you just can’t replicate with concentrate. If your glaze seems a little too thin, don’t panic! The cornstarch slurry is your best friend. Make sure to whisk it in gradually and let it simmer for a minute or two to fully activate and thicken. If it’s too thick, a tiny splash of chicken broth or water can loosen it up. When it comes to the sesame seeds, toasting them beforehand really brings out their nutty flavor. You can do this in a dry skillet over medium-low heat until they’re fragrant and lightly golden – watch them closely, they burn fast! For an extra flavor boost, I sometimes add a pinch of red pepper flakes to the glaze if we’re feeling a little spicy. And finally, a little kitchen secret I learned: if you’re pressed for time, you can totally use pre-minced garlic and ginger from a jar, but fresh really does offer a superior taste. Just a little tip from my kitchen to yours!

Storing and Reheating Tips

So, what happens if, by some miracle, you have leftovers of this incredible orange sesame chicken? First off, good job! But seriously, it stores beautifully. Once it’s cooled down slightly, transfer any leftovers into an airtight container. It’ll stay fresh in the refrigerator for about 3-4 days. The glaze will help keep the chicken moist, but you’ll notice the crispy coating will soften a bit, which is totally normal. When it comes to reheating, my preferred method is to toss the chicken back into a skillet over medium heat with a tiny splash of water or chicken broth. This helps to loosen up the glaze and gently reheat the chicken without making it tough. You can also reheat it in the microwave, but it won’t retain that lovely crispness. Some people have had success with a quick blast in a hot oven or toaster oven, which can help crisp it up a bit more. If you plan on freezing it, I’d recommend storing the chicken and the glaze separately if possible, as the batter can sometimes get a little gummy after freezing and thawing. If you do freeze it, make sure it’s well-wrapped in plastic wrap and then placed in a freezer-safe bag or container. It should keep well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free version, simply swap the all-purpose flour for gluten-free all-purpose flour in the batter. For the glaze, ensure your soy sauce is gluten-free (use tamari instead). The cornstarch is naturally gluten-free, so you’re good there! The texture should be very similar.

Do I need to peel the zucchini?

Wait, zucchini? Oh my goodness, I think my brain went on autopilot and started thinking about my zucchini bread! My apologies! For this orange sesame chicken, there’s no zucchini involved! You’re welcome. 😊

Can I make this as muffins instead?

That’s a creative thought! While this recipe is designed for chicken, if you were thinking of something similar in flavor profile for a muffin, you could perhaps adapt the orange glaze flavors into a sweet muffin batter. However, for this specific orange sesame chicken recipe, muffins aren’t really the intended format.

How can I adjust the sweetness level?

This is easy! The recipe calls for 1/4 cup of honey or brown sugar, but you can totally adjust that. If you prefer it less sweet, start with 2-3 tablespoons and taste the glaze as it thickens. You can always add a bit more if needed. Conversely, if you like it sweeter, you can go up to 1/3 cup.

What can I use instead of the glaze?

The glaze is really the star here, but if you’re looking for alternatives, you could drizzle it with a bit of your favorite teriyaki sauce, or even a sweet chili sauce for a different flavor profile. For a lighter touch, just sprinkle with extra toasted sesame seeds and a squeeze of fresh orange or lime juice right before serving.

Final Thoughts

So there you have it! My absolute go-to recipe for orange sesame chicken. It’s just one of those dishes that brings so much joy, both in the making and the eating. It’s proof that you don’t need to spend a fortune or hours in the kitchen to create something truly delicious and satisfying. The combination of that tangy-sweet orange glaze with the perfectly crisp chicken is something special, and I really hope you give it a try. It’s become a staple in our house for a reason, and I think it will quickly become one in yours too! If you love this flavor profile, you might also enjoy my sticky honey garlic chicken or my lemon garlic shrimp – they’re all about that amazing balance of sweet, savory, and a little bit of zing. I can’t wait to hear what you think of this orange sesame chicken! Let me know in the comments below how yours turned out, or if you have any special twists you like to add. Happy cooking!