This baked Sesame Orange Chicken is crazy delicious. It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce. It’s an easy to make and healthy dinner recipe that everyone will LOVE!
| gluten-free + paleo + Whole30 adaptable |
- 8 boneless, skinless chicken thighs
- 1/2 cup tapioca or cornstarch (use tapioca for Whole30 or paleo)
- 1/4 cup black sesame seeds
- 2 tablespoons oil
- Cilantro, to serve
- 1/4 cup honey (Omit for Whole30)
- Juice and zest from 1 orange (omit zest for Whole30 – it’s too bitter without the honey)
- 2 tablespoons soy sauce (coco aminos for Whole30 or paleo)
- 2 teaspoons sesame oil
- 1 – 1-inch piece of ginger, grated with a Microplane or very finely minced
- 1 garlic clove, grated with a Microplane or very finely minced
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
- Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.
- Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.
- While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil (at 425 degrees) and put the chicken back in the oven for 5 minutes. Note: if you cannot adjust the temperature of broil in your oven, keep a close eye to make sure these don’t burn.
- Remove from the oven, sprinkle with a little cilantro, and dig in!