Crispy Sesame Chicken

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 add more for a sweeter sauce
1 Tbsp. sesame seeds
1 tsp. fresh ginger, minced
1 tsp. fresh garlic, minced or pressed through a garlic press
1 tsp. chili garlic sauce
1/4 tsp. salt and pepper, or to taste
1 Tbsp. cornstarch
1 Tbsp. water
green onions (optional)

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Instructions

Preheat the oven to 400°F.
Line a baking sheet with foil and place a rack on top of it. Spray with non-stick spray.
Set up the dredging station: you'll need three 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 the 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 the ingredients 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. fresh ginger, minced, 1 tsp. fresh garlic, minced or pressed through a garlic press, 1 tsp. chili garlic sauce, 1/4 tsp. salt and pepper, or to taste
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
Brush 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

You can use chicken tenders 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.
Keep it simple and dunk in your favorite ketchup or BBQ sauce.
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