Orange Sesame Chicken

Two of the most popular menu items in Chinese takeout eloped and had a lovechild (a tasty, tasty lovechild!). Orange Sesame Chicken. I know–its not a very creative name. Its tantamount to naming Eli, “David Sue Jaffa” or “David Sue Jaffa 3.0” (ask him about being a middle child). Can you imagine the Presidential Family going out for a walk with Barack Michelle 1 and Barack Michelle 2? Awful, I know. So moral of the story is: be grateful your parents were creative with your names, and make orange sesame chicken. And eat it, okay?


Orange Sesame Chicken

Adapted from Appetite for China

Serves 2, Preparation Time: 5 minutes + marinating time, Cooking Time: 20 minutes

1/2 lb chicken breast, cut into bite-sized pieces
1 egg white
1 cup cornstarch
3 cups oil for frying
Toasted sesame seeds (white sesame seeds if you can find it)


1 cup orange juice
2 tsp soy sauce
A few drops of sesame oil
1/2 tsp salt


1 cup orange juice
1/2 cup chicken stock
2 tbsp sugar
2 tsp soy sauce
A few drops of sesame oil
2 tsp vegetable oil
1 clove garlic, minced
1 tbsp apple cider vinegar (or rice wine vinegar)
2 tsp cornstarch dissolved in 1 tbsp of cold water

Combine the orange juice, soy sauce, sesame oil and salt for the marinade in a bowl large enough for the pieces of chicken. Place chicken in the marinade and stir to coat. Cover with plastic wrap and let it marinate in the fridge for 15-20 minutes. While this is marinating, in a separate bowl, combine the orange juice, chicken stock, soy sauce, sugar and sesame oil. In a medium or large skillet over medium high heat, saute minced garlic in the vegetable oil until fragrant. Add the previously combined ingredients for the sauce and stir well. Turn the heat down to a simmer and add the apple cider vinegar. Let the sauce reduce for about 15 minutes before adding the cornstarch mixture. Once you add the cornstarch, stir the sauce well to make sure it incorporates without any clumps. Let thicken before taking it off the heat.

By now the chicken should be well marinated. Discard the marinade. Heat the frying oil in a thick-bottomed pot or if you’re lucky enough to own one, a wok. Place the chicken pieces in the bowl with the egg whites and working in batches, move pieces onto a plate with the cornstarch and coat. Using chopsticks helps keep your fingers clean. As soon as one batch is dredged in the cornstarch, place the pieces in the oil. While its frying, dredge the next batch. Let the chicken cook through before setting aside on paper towels, about 4 minutes.

Once all batches have been cooked, reheat the sauce and add the chicken pieces. Mix the chicken so that each piece is well coated. Sprinkle liberally with toasted sesame seeds and serve in a communal bowl or plate. White rice is the traditional accompaniment but brown rice is probably better for you. (Just sayin’)


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