Orange Sesame Chicken
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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.
While this sesame orange chicken recipe requires making a few things in a specific order, you will love how the recipe comes together.
Fry everything first. If you’re worried about it staying hot, you can keep it warm in the oven. It’s not necessary, the sauce doesn’t take long to make. While you’re frying up the chicken, you can have your rice cooking (a rice cooker comes in handy for this).
You make the sauce last, it takes just a few minutes. Once it’s all done, it’s assembly and then dinner time.
Some notes on this sesame orange chicken
Ingredients and possible replacements
- 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.
- 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.
Other sesame orange chicken cooking notes
- 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.
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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KitchenAid Universal Bamboo Short Turner, One size, Wood
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Bielmeier 12.5″ Carbon Steel Wok Pan with Lid, Gloves, & Cookware Accessories
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OXO Good Grips 3-Piece Angled Measuring Cup Set
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
Buy Now →DID YOU MAKE THIS CLASSIC TAKE-OUT RECIPE?
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MORE RECIPES YOU CAN’T MISS
Sesame Orange Chicken
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 1x
Ingredients
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
- 1 Tablespoon Shaoxing Cooking Wine [AKA Shaoshing / Chinese cooking wine] (See notes 4 for substitutes)
- 1 teaspoon rice wine vinegar
- 2 1/4 cups orange marmalade (or an 18 oz jar)
- 2 Tablespoons light soy sauce (see notes 5 for details on this)
- 1 Tablespoon sesame oil
- 1 1/2 teaspoons corn starch
- 3/4 cup chicken broth/stock
Topping
- 1 Tablespoon sesame seeds
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
Bielmeier 12.5″ Carbon Steel Wok Pan with Lid, Gloves, & Cookware Accessories
Buy Now →KitchenAid Universal Bamboo Short Turner, One size, Wood
Buy Now →Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
Buy Now →Notes
- You can use breasts or thighs, just make sure they are boneless and skinless (otherwise, you will need to remove the bones and skin)
- 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.
- 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).
- If you can’t find Chinese Cooking Wine, you can use sherry or extra chicken broth/stock
- 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.
- 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.
- This step is pivotal. If you don’t do it you’ll end up with white clumps and the sauce won’t thicken correctly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, lunch
- Method: one pot
- Cuisine: Chinese American
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