Crispy Sesame Chicken

sesame chicken on a sheet pan with sesame seeds and green onions on top

This Crispy Sesame Chicken is baked, not fried and is slathered in the most delicious sweet yet savory sesame sauce that’s studded with sesame seeds. So much better than takeout!

Course Main Course

Cuisine Japanese

Keyword bakedchicken, crispychicken, sesame

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 428kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the chicken

1 1/2 lb. chicken tenders or chicken cutlets
2 large eggs, whisked
1/4 cup All-Purpose Flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup Panko Breadcrumbs
1 Tbsp. sesame seeds

For the sauce

1/3 cup soy sauce
2 Tbsp. canola oil
2 Tbsp. sesame oil
2 Tbsp. rice vinegar
1 Tbsp. brown sugar or honey
1 Tbsp. sesame seeds
1 tsp. ginger, minced
1 tsp. garlic, crushed
1 tsp. chili garlic sauce
1/4 tsp. salt and pepper
1 Tbsp. cornstarch
1 Tbsp. water

US Customary - Metric

Instructions

Preheat oven to 400°F.
Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray.
Set up the dredging station: you'll need 3 shallow dishes or bowls. In the first dish, combine the flour salt and pepper. Beat the eggs in the second dish and in the third dish combine the Panko and sesame seeds.
2 large eggs, whisked, 1/4 cup All-Purpose Flour, 1/2 tsp. salt, 1/2 tsp. pepper, 1 cup Panko Breadcrumbs, 1 Tbsp. sesame seeds
Dip chicken tender in flour first and coat both sides. Then dunk in the egg and finally in the breadcrumb mix pressing the crumbs to adhere. Place on the prepped baking sheet and repeat process with remaining chicken.
1 1/2 lb. chicken tenders or chicken cutlets
Bake for 20 minutes or until chicken is golden brown and reaches an internal temperature of 165°F.
To air fry: 400°F for ~12 minutes, flipping halfway through at the 6 minute mark, or until outsides are crispy and golden and chicken reaches an internal temperature of 165°F.
While the chicken bakes, make the sesame sauce. Whisk all of the ingredients (from soy sauce to salt & pepper) for the sauce together in a measuring cup or large bowl.
1/3 cup soy sauce, 2 Tbsp. canola oil, 2 Tbsp. sesame oil, 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar or honey, 1 Tbsp. sesame seeds, 1 tsp. ginger, minced, 1 tsp. garlic, crushed, 1 tsp. chili garlic sauce, 1/4 tsp. salt and pepper
Pour sauce in a small saucepan over medium heat, bring the sauce to a simmer. Then in a small ramekin, combine the cornstarch and water. Whisk the cornstarch slurry into the sauce and whisk until sauce thickens. If sauce seems too thick, add filtered water until a desired consistency is desired.
1 Tbsp. cornstarch, 1 Tbsp. water
Spread the sauce over the cooked chicken and garnish with more sesame seeds and green onions. Serve as is or with your favorite sides, we love roasted broccoli and rice!

Video

Notes

Can use chicken tenders, some grocery stores like Sprouts sell them this way. Or, use chicken breasts and slice in half horizontally so you have two cutlets.
If you're sensitive to salt, feel free to not add any salt in to the sauce. If you prefer a sweeter sauce, add in a little more honey or brown sugar to it.
You can bake the chicken directly on a baking sheet if you'd like, just be sure to spread an even layer of olive oil down the the baking sheet. Flip chicken tenders halfway through and add more olive oil if any chicken starts to stick to the pan.
Store chicken properly in the fridge for up to 3-4 days.

Nutrition