Better-than-Panda Sticky Orange Sesame Chicken in 15 Minutes Tips, FAQ & printable recipe

Tips for success

To maximize the crunch, serve this dish immediately after tossing the chicken in the glaze. The longer the chicken sits in the sauce, the more the crust will absorb the moisture and soften.

If you are preparing this for a larger group, keep the fried chicken warm in a low-temperature oven while you finish the sauce, but do not combine them until the very last moment.

Experiment with the flavor profile by adding a pinch of red pepper flakes to the sauce if you prefer a spicy kick. The heat from the pepper flakes contrasts beautifully with the sweetness of the orange and the savory depth of the soy sauce.

Always add the spices when whisking the sauce ingredients to ensure the heat is evenly distributed throughout the final glaze.

Variations

• Spicy Orange Chicken: Add one tablespoon of chili paste or a teaspoon of red pepper flakes to the sauce mixture for a significant heat boost that complements the citrus.
• Garlic Orange Chicken: Sauté two cloves of minced garlic in the wok for thirty seconds before adding the sauce ingredients to infuse the glaze with a savory, aromatic depth.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 2 days. Cool completely within 2 hours before refrigerating.

Freezer

Freezing is not recommended as the crispy texture of the chicken will be lost upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until heated through to restore some of the original crispness.

Store any leftovers in an airtight container in the refrigerator. To keep the chicken as crisp as possible, store the fried chicken and the sauce separately if you anticipate having leftovers, although this is best enjoyed fresh.

If stored together, the chicken will lose its crunch over time as it absorbs the sauce, but it will remain flavorful for up to two days.

You can cube the chicken and prepare the sauce up to one day in advance. Keep the chicken in the refrigerator and the sauce in a covered container.

When you are ready to eat, simply coat the chicken with the cornstarch and egg mixture and proceed with the frying. This preparation makes the final cooking time even faster, perfect for busy weeknights when you need a quick meal.

Serving ideas

Serve this orange chicken over a bed of fluffy steamed white rice or stir-fried noodles to soak up any excess sauce. A side of blanched broccoli or snap peas provides a refreshing, crunchy contrast to the sweet and savory chicken, creating a balanced and satisfying meal that feels complete.

Present the dish in a large bowl, garnished generously with additional fresh scallions and a sprinkle of toasted sesame seeds for visual appeal. The glossy finish of the sauce against the bright green of the scallions makes for a beautiful presentation that is sure to impress, whether you are serving it for a casual family dinner or a quick weekend feast.

Frequently asked questions

Recipe card

Better-than-Panda Sticky Orange Sesame Chicken in 15 Minutes

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 1.5 lb chicken breast, cubed
• 3/4 cup cornstarch
• 1 egg
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 3 tbsp soy sauce
• 1/4 cup brown sugar
• toasted sesame seeds for serving
• scallions for serving

Instructions

1. Place the cubed chicken breast in a large bowl. Add the egg and cornstarch, tossing thoroughly until every piece is evenly coated. In a separate bowl, whisk together the fresh orange juice, orange zest, soy sauce, and brown sugar until the sugar has completely dissolved into the liquid.
2. Heat oil in a wok to 375°F (191°C). Carefully drop the chicken pieces into the hot oil in batches to avoid overcrowding. Fry for approximately 5 minutes until the exterior is golden brown and crispy. Use a spider strainer to remove the chicken and drain on a wire rack or paper towels to ensure the crust remains crunchy.
3. Pour the prepared orange sauce into a clean wok heated to 350°F (177°C). Simmer the liquid until it reduces into a glossy, thick, syrupy glaze. Add the crispy chicken back into the wok and toss quickly to coat every piece. Garnish immediately with toasted sesame seeds and sliced scallions before serving hot.

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Sugar

18 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.