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+ servings

Sesame Chicken

Incredibly delicious sesame chicken made from scratch. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 4 servings
Calories 400kcal


  • 1/3 cup fresh orange juice
  • 3 Tbsp. soy sauce
  • 3 Tbsp. brown sugar
  • 1 tsp. rice wine vinegar
  • 2 boneless skinless chicken breasts cut into chunks
  • 1 tsp. kosher salt
  • ½ tsp. Chinese 5 spice
  • 1/3 cup cornstarch
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. sesame oil
  • 2 Tbsp. sesame seeds
  • TK garnish


  • In a small bowl, stir together orange juice, soy sauce, sugar, and vinegar. Set aside.
  • In a medium bowl, add chicken; sprinkle with salt and 5 spice. Add cornstarch; toss to coat.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add half of chicken to pan; cook until browned on 1 side, about 6 minutes.
  • Turn chicken, and cook until browned, about 4 minutes more.
  • Transfer cooked chicken to a plate lined with paper towels. Repeat with remaining chicken.
  • Discard excess oil, if desired. Return all chicken to pan over medium-high heat; add sauce.
  • Cook and stir until sauce is thickened and chicken is coated, about 1 minute.
  • Sprinkle with sesame seeds and garnish with TK if desired.


  • Unlike a lot of sauces in my Chinese dishes, there’s so cornstarch here. The sugary sauce goes into a hot skillet, which helps it thicken quickly.
  • You can use black or white (or both!) sesame seeds in this dish; I like mixing it up and using both.
  • Use a spatter guard to cover your skillet while cooking to make clean-up easier.
  • If you’d like to mix it up, try using boneless skinless chicken thighs instead of chicken breasts.


Calories: 400kcal | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1233mg | Potassium: 541mg | Fiber: 1g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg