Introduction
There’s a smell that instantly transports me back to those Friday nights when Emily and I were first dating, sitting on a beat-up hand-me-down couch, flipping through cable channels, waiting for that glorious paper bag delivery. That unmistakable scent of sweet, spicy citrus glaze, toasted sesame seeds, and deep-fried savory goodness. The problem with nostalgic Chinese takeout, especially the favorites like Orange Sesame Chicken, is that it often leaves you feeling a little… well, sluggish. I love that flavor profile, but I knew I could create a version that was just as delicious, incredibly crispy, and ready in the time it takes the delivery driver to get to your door. This recipe is the answer, hitting all those comforting notes while still letting us feel good about what we’re feeding the kids. It’s truly the secret to getting that perfect crispy orange chicken with rice at home. Have you ever wondered why that takeout chicken is so addictive, and how to replicate that bold citrus flavor, without all the mystery ingredients? We’re going to solve that riddle right here today, focusing on creating the most dazzling, easy crispy orange sesame chicken at home, perfect for an easy weeknight dinner.
Jana (my nine-year-old) calls this her “Sunshine Chicken” because the sauce is so bright, and Adams (the twelve-year-old) insists we make a double batch of the coating so the chicken pieces are extra crunchy, which is exactly why we use a specialized dredge here that locks in the moisture and maximizes that incredible crunch. Forget settling for sad, soggy chicken. This isn’t just about cooking food, it’s about making people happy, and nothing makes my family happier than this restaurant-quality dish. Grab your apron, friends. Let’s make some Sunshine Chicken!
Table of Contents
- Why You’ll Love This Crispy Orange Sesame Chicken
- Ingredients for Crispy Orange Sesame Chicken
- How to Make Crispy Orange Sesame Chicken
- Pro Tips & Variations
- Crispy Orange Sesame Chicken Serving Suggestions
- Crispy Orange Sesame Chicken Storage & Reheating
- FAQ about Crispy Orange Sesame Chicken
- Final Thoughts
Why You’ll Love This Crispy Orange Sesame Chicken
I hear you, you’re scrolling through recipes trying to find one that lives up to the hype, especially when trying to replicate those classic Chinese takeout dishes. This recipe for crispy orange sesame chicken isn’t just good, it’s arguably better than takeout orange sesame chicken. Emily agrees, and trust me, if I can convince her to put down the phone and skip the delivery app, I know I’ve struck culinary gold.
Here’s why this recipe will immediately jump to the top of your easy weeknight dinner rotation:
- Unbeatable Texture: We achieve extreme crunchiness using a simple cornstarch coating. The chicken stays incredibly crispy even after it’s tossed in the sticky sesame orange glaze, maintaining that fantastic bite that’s often missing in homemade versions.
- Bold Citrus Flavor: The sauce is packed with fresh orange juice and zest, rice vinegar, and just the right amount of sugar and soy sauce, creating a perfect sweet and tangy orange sauce. This isn’t a bland, one-note sauce. It has true depth and complexity, rivaling the best Chinese takeout style chicken.
- It’s Quick and Easy: From start to finish, you are looking at less than 35 minutes. It’s categorized as an easy orange chicken recipe for a reason. Most of the time is hands-off while you chop the chicken and whisk the sauce.
- Family Approved: This recipe is a proven winner with picky eaters. My own kids devour this, asking specifically for the “tiny orange chunks” (the zest). It’s an approachable gateway to Asian inspired citrus chicken for the whole family. If your family loves bold chicken dishes, you should also check out our Honey Garlic Chicken Stir Fry for another winner.
- Customizable Heat: Want it spicy? Easy! Add extra red pepper flakes or a touch of sriracha for a spicy orange sesame chicken twist. This allows everyone at the dinner table, from Jana to Adams, to enjoy it exactly how they like it.
- High-Value Ingredients: By making it at home, you control the ingredients, opting for low-sodium soy sauce and fresh orange juice, making this a healthy orange sesame chicken option compared to restaurant versions that are often deep-fried in low-quality oil.
- The Perfect Sauce Consistency: The secret to a beautiful, sticky orange chicken is utilizing a cornstarch slurry to achieve the ideal viscosity. The sauce clings beautifully to every piece of the crispy battered chicken bites.
- Versatility: Serve this over white rice, brown rice, or even cauliflower rice for a low-carb option. The possibilities extend far beyond just takeout night.
Getting that crispy texture truly feels like the most challenging part, but trust me, we’ve nailed the process. This recipe is designed to take the intimidation out of homemade frying, making it accessible to even the most beginner home cooks. The result? Tender chicken pieces encased in a golden, crunchy shell, all drenched in a vibrant, sweet and tangy orange sauce, finished with a generous sprinkle of toasted sesame seed garnish. It is truly the best possible way to enjoy orange sesame chicken in your own kitchen.
Ingredients for Crispy Orange Sesame Chicken
Getting the right balance of ingredients is key to achieving that perfect dynamic flavor profile. We split the components into the Chicken, the Batter, and the Sauce. Use high-quality ingredients, especially fresh ginger and garlic, to lift that Asian inspired flavor.
For the Chicken and Coating:
- 2 large boneless skinless chicken breasts or 3 boneless skinless chicken thighs (thighs yield a juicier result).
- 1 large egg, lightly beaten.
- 1/2 cup cornstarch or corn flour for coating (this is key for crispiness!).
- 2 tablespoons all-purpose flour.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2 cups neutral frying oil (vegetable, canola, or peanut oil) for shallow frying.
For the Sticky Orange Sesame Sauce:
- 1 cup fresh orange juice (freshly squeezed makes a massive difference!).
- 1 tablespoon orange zest (about one large orange).
- 1/4 cup low-sodium soy sauce (or coconut aminos for gluten sensitivity).
- 1/4 cup brown sugar (you can substitute with honey or maple syrup).
- 2 tablespoons rice vinegar.
- 1 teaspoon finely minced fresh ginger.
- 2 cloves fresh garlic, minced.
- 1 teaspoon sesame oil.
- 1/2 teaspoon red pepper flakes or chili flakes (optional, for spice).
- 1 tablespoon cornstarch slurry for thickening (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
For Garnish:
- 1/4 cup green onions (scallions), thinly sliced.
- 1 tablespoon toasted sesame seeds.
Ingredient Notes and Substitutions: If you are aiming for a lighter take, you can try baking or using an air fryer instead of frying, though you might lose some of the signature crispness. For gluten-free needs, ensure you replace the starch with potato starch or arrowroot and use tamari or coconut aminos instead of traditional soy sauce.
How to Make Crispy Orange Sesame Chicken
Step-by-Step Instructions
Making this incredible homemade orange chicken is a lot simpler than you think. The key is setting up your stations and working efficiently. We’re going to achieve that restaurant-quality crunch through a quick double-dip method. This is the ultimate guide to creating better than takeout crispy orange sesame chicken!
Phase 1: Preparing the Chicken
- Cube the Chicken: Cut the chicken (breasts or thighs) into roughly 1-inch uniform pieces. Consistency is important for even cooking.
- Marinate (Optional but Recommended): In a bowl, toss the chicken pieces with a splash of soy sauce, a dash of rice vinegar, and a tiny bit of sesame oil. Let this sit for 10 minutes while you prep the batter and sauce.
- Prepare the Batter: In a shallow bowl, whisk the egg. In a separate, wider shallow dish, mix the cornstarch, all-purpose flour, salt, and pepper. This dredge is the secret to getting a great crust.
- Coat the Chicken: Dredge the marinated chicken pieces first in the egg wash, let the excess drip off, and then thoroughly coat them in the cornstarch mixture. Press lightly to ensure the coating adheres well. Set the coated pieces aside on a wire rack or parchment paper-lined plate—this keeps the bottoms from getting soggy while you work.
Phase 2: Frying the Chicken
- Heat the Oil: In a large skillet or Dutch oven, pour the neutral frying oil to a depth of about 1 inch. Heat the oil over medium-high heat until it shimmers and reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny pinch of the cornstarch batter in—it should sizzle immediately.
- Fry in Batches: Carefully place the coated chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Frying in small batches is crucial to keep the oil temperature up, resulting in crispy orange chicken, not greasy chicken.
- Cook until Golden: Fry each batch for about 3-4 minutes, flipping them halfway through, until the exterior is a beautiful golden brown and utterly crispy.
- Drain: Remove the chicken with a slotted spoon and place them immediately onto a paper towel-lined plate or, ideally, a wire rack set over a tray to drain any excess oil. Repeat until all chicken pieces are cooked.
Phase 3: Building the Sauce
- Combine Sauce Ingredients: While the chicken is frying, prepare the sweet and tangy orange sauce. In a medium saucepan, combine the fresh orange juice, orange zest, soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and red pepper flakes (if using).
- Simmer: Bring the sauce mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
- Thicken the Sauce: Once the sauce is simmering, whisk in the cornstarch slurry (the cornstarch dissolved in cold water). Continue whisking for about 1-2 minutes. The sauce will thicken quickly into a gorgeous, sticky sesame orange glaze. Reduce the heat to low and remove from the heat source.
Phase 4: Tossing and Serving
- Toss the Chicken: Return the crispy chicken pieces to the empty skillet (or use a large bowl). Pour the warm, thickened sticky orange sauce over the chicken. Gently toss everything until every single piece of chicken is evenly coated in the glaze. Work quickly so the chicken retains its crunch.
- Garnish and Serve: Transfer the finished crispy orange sesame chicken to a serving platter. Sprinkle generously with freshly sliced green onions and toasted sesame seeds. Serve immediately over your choice of rice or noodles for the perfect weeknight chicken stir fry experience. This step, watching the glaze coat the chicken, is my favorite part, signaling dinner is served!
Pro Tips & Variations
To truly master this dish, a few small details make a huge difference, transforming a good homemade orange chicken into a spectacular kitchen success. These are the tricks I’ve learned over years of trying to perfect that elusive restaurant crunch and flavor balance. Remember, cooking is about experimenting and making the food yours!
The Chef’s Secrets for Max Crispiness
- The Cornstarch Advantage: Do not skip the cornstarch mixture. It’s what gives you that perfect, light, golden crust suitable for a wet sauce. If you want truly explosive crispiness, you can lightly dust the coated pieces with a little extra cornstarch just before dropping them into the oil.
- Oil Temperature is King: Frying at the correct temperature (350–375°F) is essential. Oil that is too cool will result in greasy, heavy chicken. Oil that is too hot will burn the crust before the chicken is cooked through. Use a thermometer if you have one!
- The Toss Timing: Toss the chicken in the sauce right before serving. Even the crispiest chicken will soften if it sits coated in the sauce for too long. If you’re prepping ahead, keep the sauce separate until the last minute.
- The Double Cook (Optional): For insane crunch, try double-frying the chicken. Fry the chicken pieces for 2 minutes, remove, let them rest for 5 minutes, then drop them back into the hot oil for 1-2 minutes until deeply golden. This is how many Chinese takeout places maintain the extreme crunch.
Variations to Suit Your Lifestyle
We believe great food should be accessible to everyone, no matter their dietary needs. This recipe is highly adaptable:
1. Air Fryer Crispy Orange Sesame Chicken (Healthier Option)
For a significantly lighter version, pat down the coated chicken pieces with cooking spray and arrange them in a single layer in your air fryer basket. Cook at 400°F (200°C) for 10-14 minutes, flipping halfway, until golden and crisp. This yields a delightful crunch with much less oil, making it an excellent choice for healthy baked orange sesame chicken. You might also like our Crispy Baked Chicken Tenders when looking for lighter choices.
2. Spicy Orange Sesame Chicken (The Heat Seeker’s Version)
To transform this into spicy crispy orange sesame chicken with rice, double the amount of red pepper flakes in the sauce to one full teaspoon. Alternatively, stir in 1 teaspoon of Sriracha or 1/2 teaspoon of Gochujang paste when you add the cornstarch slurry. This adds a fantastic depth of heat that perfectly balances the sweet and tangy orange sauce. If you like heat, check out our Spicy Sriracha Chicken Bowls.
3. Gluten-Free Adaptation
This is easily made gluten free orange sesame chicken recipe by simply ensuring you use Tamari or coconut aminos instead of traditional soy sauce. Furthermore, replace the all-purpose flour in the coating with additional cornstarch, which will keep that beautiful crispiness intact. This is a crucial step for achieving a proper coating while maintaining a clear and clean flavor as noted by our partners at Women of Today.
Crispy Orange Sesame Chicken Serving Suggestions
What should you serve with this dynamic, flavor-packed orange chicken with sesame? This dish is the star of the show. Therefore, the best accompaniments are those that provide balance, soak up the excess sauce, or add some fresh green texture. This makes for a fantastic Sticky Orange Chicken Bowl.
- Classic Starches: Steamed white rice is traditional, providing the perfect neutral base to absorb the rich, glossy orange glaze. Jasmine rice or sticky rice works wonderfully. For a healthier take, use brown rice or quinoa.
- Veggies for Balance: Quick-steamed or lightly stir-fried broccoli florets are a non-negotiable for me. The slight bitterness and bright green color offer a beautiful contrast to the sweet crispy orange sesame chicken. You can also lightly sauté bell peppers and snap peas for color and crunch, transforming this into a complete one pan orange chicken dinner.
- Noodles: Tossed lo mein or simple sesame noodles are a delicious alternative to rice. The sauce pairs perfectly with a thin noodle, letting the garlicky orange soy sauce penetrate the entire dish.
- Low Carb Options: For those doing KETO or lowering carbs, serve this over cauliflower rice or zucchini noodles. This allows you to indulge in the intense flavor of the chicken and sauce without the heavy carb load.
- Soup Starter: A light, simple egg drop soup or hot and sour soup makes a perfect starter to this Chinese takeout style chicken feast.
When Emily makes this, she usually prepares the chicken while I steam the rice and sauté some simple asparagus spears. It’s a true team effort that makes the whole process smoother and ensures we have a complete meal ready for the kids within 30 minutes, achieving that quick weeknight orange sesame chicken win!
Crispy Orange Sesame Chicken Storage & Reheating
While this recipe is best when served immediately and the chicken is at its maximum crispiness, leftovers happen, and storing them properly is key. This is also a perfect dish for meal prepping the components separately.
Storage Instructions:
- Separating Components: If you anticipate leftovers, store the leftover sauce and the leftover crispy chicken in separate, airtight containers. This is the ultimate secret to preserving texture.
- Refrigeration: The sauce will store beautifully in the refrigerator for up to 5 days. The chicken will last 3-4 days, but the crispiness will diminish significantly after the first day, even if stored separately.
- Freezing: I strongly advise against freezing the cooked chicken as the texture becomes rubbery and the crisp coating will be completely lost. However, the sticky sesame orange glaze freezes excellently for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop, whisking in a little water or broth if it’s too thick.
Reheating Leftovers:
The biggest challenge with any battered and sauced chicken is reheating without microwave sogginess. Avoid the microwave at all costs!
- Best Method (Air Fryer): The air fryer is your best friend for reheating crispy orange sesame chicken. Reheat the chicken pieces in the air fryer at 350°F (175°C) for 4-6 minutes, or until the chicken is hot and the coating re-crisps. Then, toss the reheated chicken briefly in a separate saucepan with the warm leftover sauce.
- Skillet Method: You can also reheat the chicken in a dry skillet over medium heat for about 5-7 minutes, turning frequently, until the exterior is crunchy again. Then toss with the warmed sauce.
- Oven Method: Spread the chicken on a foil-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes. This provides a good re-crisp, but generally takes longer than the air fryer.
FAQ about Crispy Orange Sesame Chicken
I get a lot of great questions about how to get this dish just right. Here are the answers to some of the most common queries, especially regarding achieving the perfect texture and flavor.
Q: Why isn’t my chicken crispy after I tossed it in the sauce?
A: There are generally two culprits here. First, the oil may not have been hot enough during the initial fry, leading to a softer crust that absorbs more oil. Second, you might have let the sauced chicken sit for too long before serving. The sauce’s moisture will break down the cornstarch coating over time. Always ensure the chicken is piping hot and crispy before tossing, and serve immediately afterward.
Q: Can I use bottled orange juice instead of fresh?
A: While you can, it will significantly impact the dish, which thrives on bold citrus flavor. Bottled orange juice lacks the sharpness and brightness of fresh juice, and the zest, which is crucial for authentic flavor, will be missing. If you must use bottled, definitely add the fresh orange zest to compensate.
Q: How can I make this better than takeout orange sesame chicken without frying?
A: For a no-fry version, the air fryer (as described above) is your best bet! Another option is to use a large baking sheet. Spray the coated chicken heavily with oil spray before baking at 425°F (220°C) for about 15-20 minutes. It won’t have the same deep-fried crunch, but it will still be delightful. Check out Half Baked Harvest for more great ideas on achieving that sticky texture.
Q: Is it necessary to use cornstarch to thicken the sauce?
A: Yes, cornstarch is essential for achieving that characteristic sticky sesame orange glaze. It gives the sauce the necessary viscosity to cling beautifully to the chicken pieces. If you omit it, the sauce will be thin and watery, pooling at the bottom of the plate rather than coating the chicken. Make sure it’s mixed with cold water before adding it to the warm sauce to prevent lumps.
Final Thoughts
Cooking is a commitment, not just to the ingredients, but to the people you share the meal with. This Crispy Orange Sesame Chicken is more than just a recipe. It’s an easy, reliable way to bring the family together around the table, skipping the expense and fatigue of ordering out, and replacing it with the pride of a perfectly executed, homemade orange chicken dinner. It’s watching Jana scoop up the last bits of that sweet and tangy sauce with her rice, and seeing Adams finally set down his phone long enough to ask for seconds. These are the moments we cook for.
If you loved this take on a classic, please save it to your Pinterest board and share it with a friend! We have so many other quick and delicious family-style meals like our Chicken and Broccoli Stir Fry or our Sweet and Sour Chicken that I know your family will equally adore. Happy cooking, everyone and remember to savor every messy, crispy, citrus-scented bite.
Crispy Orange Sesame Chicken
Ingredients
Equipment
Method
- Cut the chicken breasts or thighs into roughly 1-inch uniform pieces.
- Optional marinade: Toss chicken with a splash of soy sauce, dash of rice vinegar, and tiny bit of sesame oil. Let sit 10 minutes.
- Prepare the batter: Whisk egg in a shallow bowl. In another bowl, mix cornstarch, flour, salt, and pepper.
- Coat the chicken: Dredge pieces in egg, then cornstarch mixture. Press to adhere. Set on wire rack.
- Heat oil in skillet to 350°F (175°C), about 1-inch depth.
- Fry chicken in batches, 3-4 minutes per side until golden and crispy.
- Drain on paper towels or wire rack.
- In saucepan, combine orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, sesame oil, and red pepper flakes.
- Bring to boil over medium heat, stir until sugar dissolves.
- Whisk in cornstarch slurry, simmer 1-2 minutes until thickened.
- Toss crispy chicken in thickened sauce until coated.
- Garnish with green onions and sesame seeds. Serve over rice or noodles.
