Crispy Sesame Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
428 kcal
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Course
Main Course
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Cuisine
Japanese
Crispy Sesame Chicken
Description
This Crispy Sesame Chicken recipe uses chicken tenders that are first dredged in flour, dipped in beaten egg, and then coated with a mix of panko breadcrumbs and sesame seeds. The breaded tenders are baked on a rack or air fried to achieve a crisp exterior while keeping the chicken tender and juicy inside. The use of a rack helps prevent sogginess by allowing air circulation.
The accompanying sesame sauce is balanced with soy sauce, canola and sesame oils, rice vinegar, brown sugar, fresh garlic and ginger, chili garlic sauce, and sesame seeds. It provides a savory, tangy, slightly sweet, and subtly spicy flavor that complements the crispy chicken coating. The sauce can be poured over the chicken before serving or served on the side for dipping.
The recipe suggests optional ingredient adjustments such as reducing salt for sensitivity or adding extra sweetness by increasing honey or brown sugar. The chicken can be served with simple sides or dipped in ketchup or BBQ sauce for variety. Proper storage in the refrigerator for up to 3-4 days is advised for leftovers.
For preparation, cutlets or tenders work well, and maintaining even oil coating if baking directly on a sheet is important to prevent sticking. Flipping halfway through baking ensures even browning.
Ingredients
For the chicken
- 1 1/2 lb. chicken tenders or chicken cutlets
- 2 large egg whisked
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. black 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 fresh, minced
- 1 tsp. garlic fresh, minced or pressed
- 1 tsp. Chili garlic sauce
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- green onions optional
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.
- 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.
- 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.
- 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.
- 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!
Notes
- Use chicken tenders or thin chicken cutlets for even cooking and better breading adherence.
- If you prefer less salt, reduce or omit salt in the sauce and adjust sweetness to balance flavor.
- To prevent sticking when baking directly on a sheet, lightly coat the sheet with olive oil and flip chicken halfway through cooking.
- Store any leftovers in the refrigerator and consume within 3 to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 2chicken tenders | |
| Calories | 428kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 202mg | 67% |
| Potassium | 796mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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