Crispy Sesame Chicken | The Nutritionist Reviews
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Crispy Sesame Chicken that is baked- not fried and covered in a delicious sweet and tangy sesame sauce that is even better than takeout!
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Crispy Sesame Chicken baked in the oven- and not fried! Covered in the most delicious sesame sauce that is sweet and tangy. We love takeout but this homemade sesame chicken is even better. Paired with some rice and broccoli, the whole family will love this recipe.
While takeout from the restaurant is typically deep-fried, this sesame chicken is baked meaning way less oil. You won’t miss it being deep fried at all because you will see my little trick to use corn starch to get the chicken extra crispy. My kids love this recipe and always ask for seconds! Any meal where I don’t have to keep asking the kids to eat their food is a win in my book!
To make this sesame chicken extra crispy, I used Argo Corn Starch. This has been my go-to corn starch for years and I used it a bunch when writing my cookbook- 30-Minute Family Cookbook. It is easy to use and mixes in really easily for smooth sauces without any lumps. It thickens twice as much as flour and dissolves easily. I like that it’s flavorless so it can thicken sauces without changing the flavor. It is awesome in Asian sauces, for thickening gravies, and for light crispy coatings on food.
Crispy Sesame Chicken Ingredients
- Boneless, skinless chicken breasts cut into strips
- Eggs
- Flour
- Argo Corn Starch
- Panko breadcrumbs
- Sesame seeds
- Sesame sauce
- Soy sauce
- Toasted sesame oi
- Vinegar
- Honey
- Garlic powder
- Ginger
How to serve crispy sesame chicken
When your chicken is out of the oven, you can serve it over noodles or rice. We love either having a simple veggie stir-fry on the side or my kids love roasted broccoli which I make while the chicken is cooking.
Yield: serves 4
Crispy Sesame Chicken that is baked- not fried and covered in a delicious sweet and tangy sesame sauce that is even better than takeout!
Prep Time: 15 minutes Cook time: 20-25 minutes Total time: 35-40 minutes
INGREDIENTS
- 1 1/2 pounds boneless, skinless chicken breasts cut into strips
- 2 large eggs, whisked
- 3 tablespoons white-whole wheat flour
- 1 tablespoon Argo Corn Starch
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 tablespoon sesame seeds
- Sesame Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- 1/4 cup sesame oil
- 1 teaspoon garlic powder
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 teaspoon ginger, grated
- 1 tablespoon Argo Corn Starch
- 1 tablespoon water
INSTRUCTIONS
1. Preheat oven to 400 degrees. Spray a large sheet pan with nonstick spray.
2. Set out three small bowls and mix the flour and corn starch in one bowl, the whisked eggs in one and mix the breadcrumbs, garlic powder and sesame seeds in the last bowl.
3. Dip the chicken in the flour mixture on both sides, then the egg, and then in the breadcrumb mixture. Place chicken on the pan.
4. Bake the chicken for 20-25 minutes until strips are brown and crispy.
4. Whisk together the soy sauce, vinegar, sesame oil, garlic powder, honey, sesame seeds, and ginger. Simmer in a small saucepan on medium heat for a few minutes. Whisk together the water and corn starch and whisk into the sauce.
5. Pour sauce over the chicken and if desired, top with more sesame seeds and green onion.
Enjoy!
Try more similar Asian-style recipes
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