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–+ servings
image of top down mise en place shot fresh ingredients arranged on white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight boneless skinless chicken breast cornstarch egg orange juice orange zest soy sauce sesame oil garlic ginger brown sugar rice vinegar green onions sesame seeds neutral oil chicken broth red pepper flakes
Benjamin

Crispy Orange Sesame Chicken

Enjoy this better-than-takeout crispy orange sesame chicken made at home with a sweet and tangy fresh orange sauce, perfect for an easy weeknight dinner that rivals restaurant-quality takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Coating
  • 2 large Boneless skinless chicken breasts or 3 boneless skinless chicken thighs
  • 1 large Egg lightly beaten
  • 1/2 cup Cornstarch for coating
  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 cups Neutral frying oil such as vegetable, canola, or peanut oil
For the Sticky Orange Sesame Sauce
  • 1 cup Fresh orange juice freshly squeezed
  • 1 tbsp Orange zest from one large orange
  • 1/4 cup Low-sodium soy sauce or coconut aminos for gluten-sensitive
  • 1/4 cup Brown sugar
  • 2 tbsp Rice vinegar
  • 1 tsp Fresh ginger finely minced
  • 2 cloves Fresh garlic minced
  • 1 tsp Sesame oil
  • 1/2 tsp Red pepper flakes optional, for spice
  • 1 tbsp Cornstarch slurry cornstarch mixed with 2 tbsp cold water
For Garnish
  • 1/4 cup Green onions thinly sliced
  • 1 tbsp Toasted sesame seeds

Equipment

  • Large skillet or Dutch oven
  • Saucepan
  • Wire rack
  • Slotted spoon,
  • paper towels.

Method
 

Prepare the Chicken
  1. Cut the chicken breasts or thighs into roughly 1-inch uniform pieces.
  2. Optional marinade: Toss chicken with a splash of soy sauce, dash of rice vinegar, and tiny bit of sesame oil. Let sit 10 minutes.
  3. Prepare the batter: Whisk egg in a shallow bowl. In another bowl, mix cornstarch, flour, salt, and pepper.
  4. Coat the chicken: Dredge pieces in egg, then cornstarch mixture. Press to adhere. Set on wire rack.
Fry the Chicken
  1. Heat oil in skillet to 350°F (175°C), about 1-inch depth.
  2. Fry chicken in batches, 3-4 minutes per side until golden and crispy.
  3. Drain on paper towels or wire rack.
Build the Sauce
  1. In saucepan, combine orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, sesame oil, and red pepper flakes.
  2. Bring to boil over medium heat, stir until sugar dissolves.
  3. Whisk in cornstarch slurry, simmer 1-2 minutes until thickened.
Toss and Serve
  1. Toss crispy chicken in thickened sauce until coated.
  2. Garnish with green onions and sesame seeds. Serve over rice or noodles.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

For maximum crispiness, fry at 350-375°F and toss in sauce just before serving. Store sauce separately for leftovers. Reheat chicken in air fryer at 350°F for 4-6 minutes. Use air fryer for lighter version.
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