If you love bold flavors and creamy, comforting noodles, this Sesame Orange Chicken Udon is about to become your new favorite dish. This fusion recipe balances the rich umami of miso and soy sauce with the bright, zesty punch of fresh orange. Tossed with crispy, golden chicken and coated in a silky miso cream sauce, these udon noodles are pure comfort food with a twist. Perfect for a quick weeknight meal or an indulgent dinner, this Sesame Orange Chicken Udon is a must-try for anyone who loves Asian-inspired flavors with a touch of decadence.
Sesame orange chicken udon brings the best of sweet, savory, and creamy elements together in one comforting dish. The citrusy zest of orange brightens up the rich, umami-packed sauce, while tender chicken and silky udon noodles create the ultimate balance of texture. Inspired by Asian fusion flavors, this dish is quick, easy, and packed with bold ingredients, making it perfect for weeknights or special occasions.
This recipe is the perfect comforting dish. If you are looking for other comforting noodle dishes, try my Chilli Peanut Salmon Noodle Bowls or my Spicy Gochujang Steak Noodles. If you are looking for a ramen dish to try then have a go at my Teriyaki Chicken Ramen.
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Ingredients
The Chicken
Chicken breast or thigh – I love using boneless, skinless chicken thighs because they stay juicy and tender, but chicken breast works just as well for a leaner option.
Cornflour (cornstarch) – This is the secret to ultra-crispy chicken! It creates a light, golden crust when fried, helping the sauce cling beautifully to every bite.
Light soy sauce & dark soy sauce – Light soy adds saltiness and depth, while dark soy brings a richer color and slightly sweet undertone to the dish.
Sesame oil – Just a drizzle enhances the nutty, toasty flavor that makes this dish irresistible.
Honey – A touch of natural sweetness balances the tangy citrus and the savory soy components.
Fresh orange zest & juice – The star ingredient! The zest intensifies the citrus aroma, while the juice adds a tangy sweetness that complements the richness of the sauce.
Salt & black pepper – Enhances all the flavors and gives the chicken the perfect balance of seasoning.
Vegetable oil – A neutral oil for frying, ensuring the chicken gets crispy without overpowering the dish.
The Creamy Udon Sauce
Udon noodles – Thick and chewy, these noodles soak up the creamy, umami-rich sauce beautifully. I love how they hold onto every bit of flavor.
Double cream / Heavy Cream – The key to making the sauce silky and luxurious without being too heavy.
Garlic – Adds depth and aromatic richness to the sauce, creating an irresistible base.
Butter – For an extra layer of richness and a velvety texture in the sauce.
White miso paste – This umami bomb brings a salty, slightly sweet complexity to the dish, enhancing every bite of the Sesame Orange Chicken Udon.
Black pepper – Adds just a hint of spice to balance the richness of the sauce.
Sesame seeds – Toasted sesame seeds give a slight crunch and a nutty depth of flavor.
Spring onions – A fresh, vibrant garnish that adds a pop of color and a mild oniony bite.
See recipe card for quantities.
Instructions
Cooking the Chicken
- Step 1: In a bowl or container with lid, mix the chicken with 1 tablespoon light soy sauce, salt, pepper, and cornflour. Shake or stir until fully coated. This step helps the chicken get that golden, crispy coating when cooked.
- Step 2: In a small bowl, whisk together 1 tablespoon light soy sauce, dark soy sauce, sesame oil, honey, and fresh orange juice. Separately, mix cornflour with water to create a slurry, then add it to the sauce mixture.
- Step 3: Heat vegetable oil in a non-stick frying pan over medium-high heat. Add the coated chicken and cook for about 4-5 minutes until golden brown and crispy.
- Step 4: Pour in the prepared sauce and stir until it thickens and fully coats the chicken. Finish with fresh orange zest, then remove the chicken from the pan and set aside or keep warm in the oven.
Cooking the udon and assembling the dish
- Step 1: In the same pan, using the leftover sauce, melt butter and sauté garlic for about one minute until fragrant. Pour in the double cream and reduce to a low simmer, stirring to combine all the flavors. I like to add a squeeze more of orange at this point too but it is optional.
- Step 2: Cook udon noodles according to package instructions. Stir white miso paste into the sauce until fully incorporated, adding a splash of noodle water if needed to loosen the sauce. Toss the cooked udon noodles in the creamy miso sauce.
3. Step 3: Top the creamy udon with the sesame orange chicken, then sprinkle with sesame seeds and chopped spring onions.
Hint: The secret to a glossy, thick sauce is using a cornflour slurry. Always mix the cornflour with cold water before adding it to the sauce to avoid lumps. Let it simmer for a minute until the sauce clings to the chicken, creating a sticky, flavorful coating.
Substitutions
Chicken – Swap for tofu for a vegetarian version, prawns for a seafood twist, or jackfruit for a shredded, plant-based alternative.
Cornflour – Use potato starch for an even crispier coating or plain flour if that’s what you have on hand.
Light Soy Sauce – Replace with tamari for a gluten-free option or coconut aminos for a slightly sweeter, milder taste.
Dark Soy Sauce – Use hoisin sauce for a touch of sweetness or extra light soy sauce if you prefer a less intense flavor.
Sesame Oil – Swap for toasted sesame oil for a stronger, nuttier taste, or use olive oil if you need a more neutral alternative.
Honey – Use maple syrup for a vegan option or brown sugar for a similar sweetness with deeper caramel notes.
Orange (Zest & Juice) – Swap for lemon for a tangier, sharper citrus flavor, or mandarin for a slightly sweeter, floral note.
Vegetable Oil – Use avocado oil for a healthier option or sunflower oil for a neutral, high-heat alternative.
Udon Substitutions
Udon Noodles – Replace with ramen for a thinner noodle option, rice noodles for a gluten-free alternative, or spaghetti if that’s what you have.
Double Cream – Swap for coconut cream for a dairy-free version or half-and-half for a lighter option.
Garlic – Use garlic powder (¼ teaspoon per clove) or finely minced shallots for a milder, aromatic flavor.
Butter – Replace with ghee for a nuttier, richer taste, or use olive oil for a dairy-free alternative.
White Miso Paste – Use red miso for a deeper, more intense umami flavor or soy sauce for a quick, salty substitute.
Sesame Seeds – Use crushed peanuts for added crunch or black sesame seeds for a slightly bolder flavor.
Spring Onions – Swap for chives for a mild, oniony taste or finely sliced shallots for a slightly sweeter touch.
Variations
Spicy Sesame Orange Chicken Udon - Add sriracha, gochujang, or red chili flakes to the sauce for a fiery kick. You can also toss in crushed Sichuan peppercorns for a numbing heat that enhances the citrus flavors.
Crispy Sesame Orange Chicken Udon - Instead of pan-frying, coat the chicken in panko breadcrumbs and bake or air-fry until crispy. This adds extra crunch, making every bite even more satisfying.
Vegan Sesame Orange Udon - Swap chicken for crispy tofu or shiitake mushrooms, use maple syrup instead of honey, and replace cream with coconut milk for a rich, plant-based alternative that’s just as flavorful.
Equipment
Storage
If you have leftovers of this sesame orange chicken udon, store them properly to maintain freshness and flavor.
Refrigeration - Store in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water or broth when reheating.
Freezing - Udon noodles don’t freeze well, but the chicken and sauce can be frozen separately in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating - For best results, warm the dish in a pan over low heat, adding a little water or cream to loosen the sauce. Microwave in short bursts, stirring between intervals to prevent uneven heating.
By storing and reheating correctly, you can enjoy this dish just as fresh as when it was made!
Top Tip
For an ultra-crispy coating, toss the chicken in cornflour and let it sit for 10 minutes before cooking. This allows the starch to absorb moisture, creating a crispier crust when fried. Using a hot pan and minimal stirring ensures a golden, even sear.
FAQ
Yes, udon noodles can become soggy if overcooked or left sitting in liquid for too long. To prevent this, cook them until just tender, rinse with cold water to stop cooking, and only mix with the sauce right before serving to maintain their chewy texture.
Undercooked udon noodles will be too firm and slightly doughy in the center. Properly cooked udon should have a soft but chewy bite. If the noodles feel too dense or tough when you take a bite, they need another minute or two in boiling water.
The signature chewiness of udon comes from the high-gluten wheat flour used in the dough and the kneading process, which develops elasticity. This gives udon its signature bouncy, slightly stretchy texture that holds up well in soups and sauces.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Creamy Sesame Orange Udon:
Recipe
Sesame Orange Chicken and Creamy Miso Udon
Equipment
- Large skillet
- Mixing bowl
- Container with lid
Ingredients
For the chicken
- 500 g chicken cubed
- ¼ cup cornflour
- 2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- ¼ cup water
- 1 orange zest and juice
- Salt and pepper
- 1 tablespoon vegetable oil
For the udon
- Udon noodles dry or ready to cook
- 150 ml double cream or heavy cream
- 2 cloves garlic
- 1 tablespoon butter
- 1 teaspoon white miso paste
- Pinch black pepper
- 1 teaspoon sesame seeds
- 2 spring onions
Instructions
- In a bowl or container with lid, mix the chicken with 1 tablespoon of the light soy sauce, salt, pepper, and cornflour. Shake or stir until fully coated. This step helps the chicken get that golden, crispy coating when cooked.500 g chicken, ¼ cup cornflour, 2 tablespoon light soy sauce, Salt and pepper
- In a small bowl, whisk together 1 tablespoon light soy sauce, dark soy sauce, sesame oil, honey, and fresh orange juice. Separately, mix cornflour with water to create a slurry, then add it to the sauce mixture.2 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, 1 tablespoon honey, ¼ cup water, 1 orange
- Heat vegetable oil in a non-stick frying pan over medium-high heat. Add the coated chicken and cook for about 4-5 minutes until golden brown and crispy.1 tablespoon vegetable oil
- Pour in the prepared sauce and stir until it thickens and fully coats the chicken. Finish with fresh orange zest, then remove the chicken from the pan and set aside or keep warm in the oven.
- In the same pan, using the leftover sauce, melt butter and sauté garlic for about one minute until fragrant. Pour in the double cream and reduce to a low simmer, stirring to combine all the flavors. I like to add a squeeze more of orange at this point too but it is optional.150 ml double cream, 2 cloves garlic, 1 tablespoon butter
- Cook udon noodles according to package instructions. Stir white miso paste into the sauce until fully incorporated, adding a splash of noodle water if needed to loosen the sauce and some black pepper. Toss the cooked udon noodles in the creamy miso sauce.1 teaspoon white miso paste, Pinch black pepper, Udon noodles
- Top the creamy udon with the sesame orange chicken, then sprinkle with sesame seeds and chopped spring onions.1 teaspoon sesame seeds, 2 spring onions
