This Sesame Chicken Recipe is so easy to make at home! You control the ingredients in your favorite Chinese dish!
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5 from 10 votes

Sesame Orange Chicken

Spicy and sweet take on a classic Chinese - American take out dish!
Course Main Course
Cuisine American, Chinese
Keyword Chinese takeout,, sesame chicken recipe,, sesame chicken,
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 325kcal
Author Beth Neels


  • 2 tsp minced garlic
  • 1 tsp grated ginger
  • 1/3 c rice vinegar
  • 1 c brown sugar
  • 2 tsp soy sauce
  • 1 1/2 c water
  • 1 whole orange , plus slices for garnish, if desired
  • 3 chicken breast , boneless, skinless
  • 2 Tbsp sesame seeds
  • 1 Tbsp oil (I use peanut oil for a deeper brown color
  • 2 scallions , plus one for garnish
  • 3 Tbsp cornstarch plus about 1/2 c. for dredging
  • 1/4 c water


  • Using a vegetable peeler, peel the rind off of the orange being careful not to get too much of white pith.
  • Cut the orange peels into about 2 inch strips.
  • Juice the orange and set juice aside.
  • Mix half of the garlic, half of the ginger, rice vinegar, brown sugar, soy sauce and 1/2 of the orange peel together in a bowl.
  • Cut chicken into about 2" pieces. Add chicken to the soy sauce mixture. Let stand. Can be refrigerated up to 2 days.
  • In a wok or heavy bottom skillet over medium high heat toast sesame seed in a dry pan. When sesame seeds are a nice light golden brown and fragrant, remove them and set aside.
  • Add oil to the same pan and saute the scallions, the rest of the ginger, garlic and orange peel for a few minutes until soft.
  • Drain chicken, reserving the marinade.
  • Add marinade, orange juice, and water to the scallions. Heat to boiling.
  • Combine the cornstarch and water stirring until smooth.
  • Add the cornstarch to the sauce mixture. It will look white at first but as it thickens and cooks through it will turn a lovely dark brown.
  • Once the sauce is thickened, Remove from wok and set aside.
  • Wipe the wok clean and add about 2 Tbsp more oil.
  • Dredge the chicken pieces in the remaining cornstarch and shake off excess.
  • Heat the oil in the wok to very hot. It should start to lightly smoke. Brown chicken pieces a few at a time on both sides until golden. Check the internal temperature of a few of the larger pieces. They should be in excess of 165°F, If they are not, place on cooking tray in a 350°F oven until done.
  • When all of the chicken has browned, discard any additional oil and wipe out the wok again.
  • Add sauce back to the wok to heat through. Add Sesame seeds and combine with sauce.
  • Once the sauce has reheated, add chicken pieces to coat.
  • Serve with jasmine rice. Garnish with sliced scallions and orange slices.



Calories: 325kcal | Carbohydrates: 37g | Protein: 24g | Fat: 4g | Cholesterol: 72mg | Sodium: 258mg | Potassium: 491mg | Sugar: 35g | Vitamin A: 75IU | Vitamin C: 2.4mg | Calcium: 72mg | Iron: 1.2mg