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Orange Sesame Chicken

ByJenn Giam Smith
Sesame Orange Chicken on top of green beans and White rice in a Mora Ceramics Serving Platter in Sesame Chai. you Can click on the photo to get this platter.

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You’re looking at beer-battered chicken (yup beer battered), coated with an irresistible orange-sesame sauce that brings it all together in one fabulously sticky awesomeness. This recipe features a few staple Asian ingredients, and a few secrets I’ve learned from my dad, but it’ll take you right back to a takeout menu favorite.

Although this sesame orange chicken recipe is not traditional Chinese by any stretch of the imagination, it’s fried, sticky, sweet, and salty. Everything that everyone loves about Chinese Take-out. this sesame orange chicken brings me back to meals past with my dad. Chinese American takeout is something we always enjoyed and this particular dish I actually craved a lot when I was pregnant with my son AJ.

SESAME ORANGE CHICKEN RECIPE

ABOUT THE INGREDIENTS

Let’s talk about what goes into making this bold, citrusy, and crispy Sesame Orange Chicken. The ingredient list is simple, but each item plays a key role in bringing that classic takeout-style flavor to life—right in your own kitchen.

THE CHICKEN

  • Chicken (3 lbs): I use boneless, skinless chicken thighs or breasts, cut into bite-sized (1-inch) pieces. Thighs tend to be juicier, but both work great—go with your favorite or what you have on hand.
  • Beer Batter Mix: This is what gives the chicken that crave-worthy crispy coating. I use my go-to homemade beer batter (see recipe notes for details), but a pre-made tempura mix will work in a pinch.
  • Light Beer (12–16 oz): A golden ale or similar light beer adds lift and subtle flavor to the batter. Don’t worry—most of the alcohol cooks off. (See note 3 for non-alcoholic options!)
  • Peanut or Vegetable Oil: Use a neutral, high-smoke point oil for deep-frying. Peanut oil adds a bit of extra depth, but vegetable oil is a great all-purpose choice.

FOR THE SAUCE

  • Shaoxing Cooking Wine (1 tbsp): This Chinese rice wine adds that signature savory depth. If you can’t find it, see my note below for easy substitutions.
  • Rice Wine Vinegar (1 tsp): Adds just a touch of acidity to balance the sweet marmalade.
  • Orange Marmalade (2 ¼ cups): This is the base of our sauce. Go for a good-quality marmalade with bits of peel for the best texture and flavor. (A standard 18 oz jar works perfectly!)
  • Light Soy Sauce (2 tbsp): Adds umami and saltiness without overpowering the citrus notes.
  • Sesame Oil (1 tbsp): Just a little brings in that classic toasty flavor. A little goes a long way!
  • Cornstarch (1½ tsp): Helps thicken the sauce into that syrupy, clingy goodness.
  • Chicken Broth (¾ cup): Adds body and richness to round out the sauce. Use low-sodium if you’re watching salt.

THE FINISHING TOUCH

Sesame Seeds (1 tbsp): A light sprinkle adds texture and a subtle nutty flavor—plus they make the finished dish look extra pretty and adds that classic takeout you look you know!

Ideas

SUBSTITUTIONS/SUGGESTIONS

Here are a couple of simple switches you can make.

  • If you can’t find Shaoxing Cooking Wine, you can use Sherry Cooking Wine or extra chicken broth/stock
  • Light Soy Sauce is NOT low-sodium soy sauce. It’s actually saltier than Soy Sauce and both Saltier and Thinner than Dark Soy Sauce.
  • For the chicken, you can use breasts or thighs. Just make sure they are boneless and skinless (either when you buy them or you will need to remove them)
  • My beer batter recipe is enough for all the chicken. If you choose store-bought, check the cooking instructions and see how much meat (usually fish) is recommended. I find most boxes are for 1 pound, so you would need 3 boxes. You can also use classic tempura batter which is what is used in takeout resturants.
  • If you don’t want to use beer for the batter you can use Mineral Water, Sparkling Water, Seltzer Water, NA Beer or even Plain Water. Since I use baking powder, it will still create the lift for a puffy crunchy crust. however, the beer does add a wonderful taste to it, which you won’t get with water.


MAKING THE RECIPE

While this sesame orange chicken recipe requires making a few things in a specific order, you will love how the recipe comes together.

Step 1: Prepare the Beer Batter & Chicken

  1. Mix the Batter: In a medium-large bowl, prepare your beer batter following your preferred recipe.
  2. Coat the Chicken: Add the chicken pieces to the batter, gently folding until each piece is well-coated.

Step 2: Fry the Chicken

  1. Heat the Oil: In a deep fryer or large pot, heat oil to 350°F (175°C).
  2. Fry in Batches: Carefully drop a few battered chicken pieces into the hot oil, ensuring they float in a single layer. Avoid overcrowding; about 8 pieces at a time works well.
  3. Cook Until Golden: Fry until the chicken turns golden brown and floats, indicating it’s cooked through.
  4. Drain: Remove the chicken and place on a cooling rack to drain excess oil.
Covering the Chicken in batter this post
Covering the Chicken in batter
Dropping the chicken into the hot oil with a fork
Dropping the chicken into the hot oil with a fork
Close of the chicken being dropped into the fryer oil.
Close of the chicken being dropped into the fryer oil.
Fried Chicken sitting on a cooling rack in a baking sheet to allow excess oil to drip off
Look at all that yummy beer batter fried chicken.

Step 3: Make the Orange-Sesame Sauce

Ideas

TIPS FOR SUCCESS

These tips will help to ensure your sauce is perfect.

  • You can cook the sauce first and set it aside on warm until you’re done with the chicken. But honestly, the sauce doesn’t take long at all.
  • Mixing the cornstarch with a small amount of liquid before adding it back into the sauce is pivotal. If you don’t do it you’ll end up with white clumps and the sauce won’t thicken correctly.
  1. Combine Ingredients: In a saucepan or wok over medium-high heat, combine cooking wine, chicken broth, rice vinegar, and light soy sauce. Bring to a boil.
  2. Add Marmalade: Stir in the orange marmalade and continue cooking for 2–3 minutes until it starts to thicken.
  3. Thicken the Sauce: In a small bowl, ladle a portion of the hot liquid and whisk in cornstarch until smooth. Return this mixture to the pan, stirring continuously for about 30 seconds until the sauce becomes thick and syrupy.
  4. Remove from Heat: Once thickened, remove the sauce from the stove to prevent overcooking.
Adding Soy Sauce
Adding Cooking Wine
Adding Sesame Oil
Adding Marmalade
Sauce bubbling and thickening.
Image the fried chicken being stirred and covered with the orange sesame sauce.
Coating the chicken

Step 4: Assemble & Serve

Serve: Pair with steamed rice and your choice of vegetables for a complete meal.

Combine Chicken and Sauce: Transfer the fried chicken to a serving platter or bowl. Pour the warm orange-sesame sauce over the chicken, tossing gently to coat evenly.

close up of the sesame orange chicken once it's done. it is sitting on a bed of white rice and green beans

Cooking Equipment

Below are some of the items you see featured in this post that I use to make this recipe. All linked items are part of the Amazon Affiliate (Affiliate Disclosure), but I do use them and truly love them

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DID YOU MAKE THIS CLASSIC TAKE-OUT RECIPE?

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Orange Sesame Chicken on top of green beans and white rice in an oval platter.

Sesame Orange Chicken

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This version of the Chinese-American takeout favorite, Sesame Orange Chicken, uses my beer batter for the chicken and a secret ingredient to create the perfect sauce. It’s sweet, slightly salty, and full of umami goodness!

  • Total Time: 45 minutes
  • Yield: 12 (4oz) servings

Ingredients

Scale

Fried Chicken Pieces

  • 3 lbs Chicken (cut into 1-inch size pieces. See notes 1 for options)
  • 1 batch of Beer Batter Mix (See Notes 2 for details)
  • 12–16 oz Light Colored Beer (like a golden Ale (See notes 3 for substitutes))
  • Peanut Oil (Or vegetable oil for Frying)

Sauce

Topping

Instructions

1. Batter the Chicken
In a medium-large bowl, prepare your beer batter. Add chicken pieces and fold until fully coated.

2. Fry the Chicken
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry chicken in small batches (no more than 8 pieces at a time) until golden brown and floating.
Remove and place on a cooling rack to drain.

3. Make the Sauce
In a saucepan or wok over medium-high heat, combine wine, broth, vinegar, and soy sauce. Bring to a boil.
Stir in marmalade and simmer for 2–3 minutes.
In a small bowl, whisk cornstarch into a ladleful of the hot sauce. Return the cornstarch mix to the pan and stir until thickened, about 30 seconds. Remove from heat.

4. Combine & Serve
Transfer chicken to a serving platter or bowl. Pour sauce over top and gently toss to coat.
Serve immediately with rice and vegetables.

Equipment

Notes

  1. You can use breasts or thighs, just make sure they are boneless and skinless (otherwise, you will need to remove the bones and skin)
  2. My Beer Batter Mix is enough for all the chicken. If you choose store-bought, you’ll have to look at the cooking instructions and see how much meat (usually fish) is recommended. I find most boxes are for 1 pound, so you would need 3 boxes.
  3. If you don’t want to use beer you can use Mineral Water, Seltzer Water, N/A Beer, or even Plain Water (since I use baking powder, it will still create the lift for a puffy crunchy crust. However, the beer does add a wonderful taste to it, that you won’t get with water).
  4. If you can’t find Chinese Cooking Wine, you can use sherry or extra chicken broth/stock
  5. Light Soy Sauce is NOT low sodium or “lite”. It’s actually saltier than Soy Sauce and it is both saltier and thinner than Dark Soy Sauce.
  6. You can cook the sauce first and set it aside on warm until you’re done with the chicken. But honestly, the sauce doesn’t take long at all.
  7. This step is pivotal. If you don’t do it you’ll end up with white clumps and the sauce won’t thicken correctly.
  • Author: Jenn Giam Smith
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, lunch
  • Method: one pot
  • Cuisine: Chinese American
Sesame Orange Chicken on top of green beans and White rice in a Mora Ceramics Serving Platter in Sesame Chai. you Can click on the photo to get this platter.

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© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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