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Crispy Sesame Orange Chicken Recipe Easy Homemade with Fluffy Jasmine Rice

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This recipe delivers a crave-worthy crispy sesame orange chicken paired with fluffy jasmine rice, balancing sweet, savory, and tangy flavors with a perfect crackly crust and sticky orange glaze.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh orange juice (about 2 medium oranges)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 2 green onions, sliced thinly (optional)
  • 1 cup jasmine rice
  • 1 1/4 cups water
  • Pinch of salt
  • 2 tablespoons vegetable oil (for frying chicken)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice, 1 1/4 cups water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer and cover. Cook for 15 minutes without lifting the lid. Turn off heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
  2. Cut chicken breasts into roughly 1.5-inch pieces. In a bowl, mix 1/2 cup cornstarch, salt, and pepper. Toss chicken pieces in the cornstarch mixture until fully coated. Set aside on a plate.
  3. In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, grated ginger, and sesame oil. Set aside. Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a separate small bowl; this slurry will thicken the sauce later.
  4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add chicken pieces in a single layer (in batches if needed). Fry for 4-5 minutes per side until golden brown and crispy. Remove chicken to a paper towel-lined plate to drain excess oil.
  5. Drain excess oil from the skillet, leaving about 1 tablespoon. Pour the prepared orange sauce into the hot skillet and bring to a simmer over medium heat. Stir in the cornstarch slurry slowly while whisking. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
  6. Add the crispy chicken back into the skillet and toss gently to coat every piece with the sticky, flavorful glaze. Cook for an additional minute to meld flavors.
  7. Sprinkle toasted sesame seeds and sliced green onions over the chicken. Serve immediately with the fluffy jasmine rice on the side.

Notes

Do not overcrowd the pan when frying chicken to maintain crispiness. Use cornstarch instead of flour for a lighter, crispier crust. Whisk the cornstarch slurry slowly into the simmering sauce to avoid lumps. Fresh ginger is preferred for best flavor. Reheat leftovers in a hot skillet to restore crispiness. Sauce can be made ahead and stored in the fridge for up to 2 days.

Nutrition

Keywords: crispy sesame orange chicken, homemade orange chicken, sesame chicken recipe, jasmine rice, easy dinner, weeknight meal, gluten-free option, low-carb option

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