Sesame Orange Chicken and Creamy Miso Udon
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.
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 tbsp 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 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tbsp 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 tbsp 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 tbsp 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 tsp 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 tsp sesame seeds, 2 spring onions
Notes
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.
Tried this recipe?Let us know how it was!