Sesame Orange Chicken

This Sesame Orange Chicken is a bright, sticky, and savory-sweet weeknight winner that feels a little special without requiring a lot of fuss. Tender bite-sized chicken pieces are lightly coated with cornstarch, pan-fried until crisp, then tossed in a glossy orange-garlic sauce studded with scallions and a touch of chili heat. Serve it over steaming rice for a comforting dinner that’s ready in about 30 minutes. The flavors are familiar — citrus, honey, and garlic — but the texture contrast between crisped chicken and silky sauce makes each bite addictive.

Why you’ll love this Sesame Orange Chicken

• Quick: Prep and cook in about half an hour.
• Easy swap-friendly: Uses pantry staples like cornstarch, soy sauce, and honey.
• Textural contrast: Crispy exterior on the chicken with a glossy, saucy finish.
• Family-friendly: Bright and lightly spicy, easy to customize heat level.

Ingredients

Chicken

• 1/2 cup cornstarch
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts, cut in bite size pieces
• 1 Tablespoon sesame oil
• 1/3 cup vegetable or canola oil

Sauce

• 1 Tablespoon vegetable or canola oil
• 3-4 garlic cloves, minced
• 5 scallions, sliced (save top for garnish)
• 1 cup tomato sauce
• 1/2 cup water
• 1/4 cup honey
• 2 Tablespoon Chili Garlic Sauce
• 1 Tablespoon soy sauce
• 1 large orange, juiced

To serve: Hot cooked rice.

Notes on ingredients

This recipe uses simple, accessible ingredients. If you prefer a milder chili presence, reduce the Chili Garlic Sauce to 1 tablespoon or omit it entirely and add a pinch of red pepper flakes at the end. Use fresh-squeezed orange juice from a large orange for the most vibrant citrus brightness. Keep the cornstarch dry coating measured precisely — it creates the light, crisp layer that holds the sauce beautifully.

Equipment

• Large mixing bowl
• Large skillet or frying pan
• Spatula or tongs
• Measuring cups and spoons
• Citrus juicer (optional)

Step-by-step Instructions

Follow these clear, ordered steps to make the Sesame Orange Chicken. The directions have been rewritten for clarity while preserving the ingredient amounts and the intended sequence of steps.

1. Prep the chicken: Place 1/2 cup cornstarch and 1/2 teaspoon black pepper in a large bowl. Add the 4 boneless skinless chicken breasts, cut into bite-sized pieces, and toss until each piece is lightly and evenly coated in the cornstarch mixture. Shake off any excess cornstarch so the coating is thin.
2. Heat the oils: In a large skillet, warm 1 Tablespoon sesame oil and 1/3 cup vegetable or canola oil over medium-high heat until the oil shimmers. The more oil you use, the crisper the chicken will get; make sure oil is hot but not smoking.
3. Pan-fry the chicken: Working in a single layer (you may need to cook in batches to avoid crowding), add the coated chicken pieces to the hot oil. Fry, turning occasionally, until the exterior is golden and crisp and the chicken is cooked through, about 4–6 minutes per batch depending on size. Transfer the cooked chicken to a paper-towel-lined plate to drain while you make the sauce. If you have leftover oil in the pan that looks burnt or has bits, wipe the pan lightly with a paper towel and return to the stove.
4. Start the sauce: Wipe the skillet clean if needed, then add 1 Tablespoon vegetable or canola oil to the pan and warm over medium heat. Add 3–4 minced garlic cloves and the white and light-green parts of 5 sliced scallions (reserve the dark green tops for garnish). Sauté for about 30–45 seconds until fragrant but not browned.
5. Add the saucy components: Stir in 1 cup tomato sauce, 1/2 cup water, 1/4 cup honey, 2 Tablespoon Chili Garlic Sauce, 1 Tablespoon soy sauce, and the juice of 1 large orange. Whisk or stir to combine. Bring the mixture to a gentle simmer over medium heat so the flavors meld and the honey dissolves fully into the liquid.
6. Thicken and glaze: Allow the sauce to simmer for 2–3 minutes so it slightly reduces. Taste and adjust — if you want it tangier, add a touch more orange juice; for more heat, add extra Chili Garlic Sauce. The sauce should be glossy and coat the back of a spoon.
7. Toss chicken in sauce: Return the crisped chicken pieces to the skillet and toss to coat thoroughly in the orange sauce. Keep the heat at medium so the sauce clings to the chicken without burning. Cook together for 1–2 minutes to let the chicken reheat and the sauce thicken further.
8. Finish and garnish: Stir in the reserved scallion tops and toss once more. Remove the pan from the heat. Serve the Sesame Orange Chicken immediately over hot cooked rice so each mouthful has the contrast of rice and glossy, citrusy sauce.

Serving suggestions

Plate this Sesame Orange Chicken over steamed rice, jasmine rice, or brown rice for a heartier option. Add a side of quick-blanched broccoli, snap peas, or a simple cucumber salad for crunch and freshness. For extra texture, sprinkle toasted sesame seeds or chopped roasted peanuts over the finished dish.

Make-ahead and storage

You can cook the chicken through and store it separately from the sauce for up to 3 days in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of water or additional orange juice to loosen the sauce and restore gloss. The sauce alone keeps well for up to 4 days and can be gently reheated on the stovetop; if it thickens too much in the fridge, add a tablespoon of water while warming.

Variations and swaps

• Milder version: Use 1 tablespoon Chili Garlic Sauce or reduce it further, then balance with a pinch of red pepper flakes if needed.
• Vegetable-forward: Add bell pepper strips, broccoli florets, or snap peas to the sauce in step 5 and simmer until tender-crisp before returning the chicken to the pan.
• Gluten-free: Use a gluten-free soy sauce or tamari in place of soy sauce.
• Air-fryer option: After coating the chicken with the cornstarch and pepper, air-fry in a single layer at 400°F for about 8–10 minutes, shaking halfway through, until crisp. Then toss with the sauce made on the stovetop.

Troubleshooting

• If the chicken isn’t crisp: Make sure the oil is hot before adding the chicken and avoid overcrowding the pan; cook in batches.
• If the sauce is too thin: Simmer a little longer to reduce it or make a slurry of 1 teaspoon cornstarch and 1 teaspoon water, then whisk into the simmering sauce until it thickens.
• If the sauce is too sweet: Add a splash more soy sauce or a teaspoon of rice vinegar to balance the sweetness.

Why this method works

Coating the chicken in cornstarch produces a light, crinkly crust that crisps quickly in hot oil. That crisp surface holds the sauce rather than letting the chicken go soggy, so every bite stays pleasantly textured. The sauce balances sweet honey with bright orange and savory soy, while garlic and chili garlic sauce provide depth and a gentle kick. Cooking the sauce separately and then tossing the chicken in at the end keeps the chicken crisp and the sauce glossy.

Final thoughts

This Sesame Orange Chicken is both approachable and crowd-pleasing. It’s flexible for weeknight dinners, easy to scale for guests, and lends itself to lots of simple swaps. The combination of orange and honey with a savory base is bright, comforting, and seriously craveable. Serve it over rice, add a green side, and enjoy a vibrant, saucy dinner that comes together in under an hour.

Ready for dinner? Set out the hot rice, plate up the glossy Sesame Orange Chicken, garnish with the reserved scallion tops, and dig in.

Sesame Orange Chicken

Tender bite-sized chicken tossed in a sweet-tangy orange sauce with sesame and garlic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup cornstarch
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts cut into bite-size pieces
• 1 tablespoon sesame oil
• 1/3 cup vegetable or canola oil for frying
• 1 tablespoon vegetable or canola oil for sauce
• 3-4 garlic cloves minced
• 5 scallions sliced, reserve tops for garnish
• 1 cup tomato sauce
• 1/2 cup water
• 1/4 cup honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon soy sauce
• 1 large orange juiced
• hot cooked rice for serving

Equipment

• large resealable plastic bag
• Medium Saucepan
• wok or large sauté pan
• Measuring cups and spoons
• Knife and cutting board
• Paper Towels
• Citrus juicer or reamer

Method

 

1. Place the cornstarch and black pepper in a large resealable plastic bag, add the chicken pieces a few at a time, and shake to thoroughly coat.
2. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the minced garlic and the white parts of the scallions and sauté until fragrant, about 30–60 seconds, taking care not to burn.
3. Add the tomato sauce, water, honey, chili garlic sauce, soy sauce, and orange juice to the pan. Bring to a boil, then reduce heat and simmer for 5–6 minutes until slightly reduced.
4. In a wok or large sauté pan, heat the sesame oil and 1/3 cup vegetable or canola oil over medium-high heat. Working in batches to avoid crowding, brown the coated chicken pieces on all sides, about 4–5 minutes per batch. Transfer cooked chicken to a paper-towel-lined plate.
5. Wipe out the wok or sauté pan, return the browned chicken to the pan, and pour the prepared sauce over the chicken. Cook and stir until the sauce thickens slightly and coats the chicken, about 2–3 minutes.
6. Serve the sesame orange chicken over hot cooked rice and garnish with sliced scallion tops and toasted sesame seeds if desired.

Notes

• Garnish with green onions and sesame seeds.