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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 428 kcal
Course: Main Course
Cuisine: Japanese

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. 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)

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with foil and place a rack on top of it. Spray with non-stick spray.
  3. 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.
  4. 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.
  5. Bake for ~20 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.
  6. 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.
  7. While the chicken bakes, make the sesame sauce. Whisk all the ingredients for the sauce together in a measuring cup or large bowl.
  8. 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.
  9. 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

  • 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 Information

Serving 2chicken tenders Calories 428kcal (21%) Carbohydrates 28g (9%) Protein 36g (72%) Fat 30g (46%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 202mg (67%) Potassium 796mg (23%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 190IU (4%) Vitamin C 2mg (2%) Calcium 134mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 428

% 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.