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

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 320kcal



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
  • 1-2 Tbsp. olive oil

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 paste
  • 1/4 tsp. salt and pepper
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water


  • Preheat oven to 400°F.
  • Coat a baking sheet with a thin layer of olive oil using a pastry brush. Set aside.
  • Grab 3 shallow dishes or bowls. Beat the eggs in one dish and set aside.
  • In the second shallow dish, combine flour, salt and pepper. In the third dish, combine the Panko and the sesame seeds.
  • Dip chicken in flour first and coat both sides. Then dunk in the egg and finally in the crumb mix pressing the crumbs to adhere. Place on the prepped baking sheet and repeat process with remaining chicken.
  • Bake for 20 minutes, flipped the chicken half way and apply more olive oil if chicken begins to stick. Bake until chicken is golden brown and reached an internal temperature of 165°F.
  • While the chicken bakes you can make the sesame sauce. Combine all of the ingredients (from soy sauce to salt & pepper) for the sauce together in a measuring cup or large bowl.
  • 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.
  • Spread the sauce over the cooked chicken and garnish with more sesame seeds and green onions if desired.


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, don't add any salt in to the sauce. If you prefer a sweeter sauce, add in a little more honey or brown sugar to it.


Serving: 2chicken tenders | Calories: 320kcal