Sesame Crusted Chicken
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This Sesame Crusted Chicken recipe offers a delightful crunch in every bite, making it a surefire hit at any dinner table. Marinated in a savory blend and coated generously with sesame seeds, this chicken is golden-fried perfection.
Most Delicious Sesame Crusted Chicken
Every time I make this Sesame Crusted Chicken, I’m taken aback by its mesmerizing blend of crunch and flavor. The aromatic fresh dill in the marinade adds a hint of garden-fresh taste, which pairs seamlessly with the nutty sesame exterior. Trust me, pair this with a side of sweet chili sauce, and you’re in for a meal that’s nothing short of spectacular.
- Chicken breasts (boneless and skinless): The star of the dish, providing the main protein. You can use chicken thighs for a juicier texture.
- Eggs: Act as a binding agent for the batter, ensuring the sesame seeds and coating adhere well to the chicken. For a vegan alternative, consider a flaxseed or chia seed slurry.
- Soy sauce (low sodium): Adds a salty depth and umami flavor. Tamari or coconut aminos can be great alternatives, especially for gluten-free options.
- Yellow mustard: Offers a tangy kick to the batter. Dijon mustard or even honey mustard can be used in its place.
- Cornstarch: Gives the batter a crispier texture when fried. Arrowroot powder is a potential substitute.
- All-purpose flour: Helps create a thicker batter that coats the chicken evenly. For a gluten-free version, use almond flour or a gluten-free blend.
- Salt and pepper: Essential seasonings to enhance the overall flavor. Adjust to personal preference.
- Fresh dill: Provides an aromatic herbaceous touch. Fresh parsley or cilantro can be used if dill isn’t available.
- Sesame seeds: Give the chicken its unique crust and nutty flavor. You can mix in or replace with black sesame seeds for visual contrast.
- Vegetable oil: Used for frying, ensuring a golden-brown finish. Canola oil, peanut oil, or avocado oil are suitable alternatives.
- Sweet chili sauce (optional): Serves as a tangy and sweet dipping sauce. Honey sriracha or even a simple soy sauce dip can work too.
Begin by slicing the chicken breasts into elongated strips. In a bowl, combine soy sauce, eggs, mustard, flour, cornstarch, dill, salt, and pepper, whisking until you achieve a smooth batter. In a separate bowl, have your sesame seeds ready.
Heat vegetable oil in a nonstick pan over medium heat. Dip each chicken strip into the batter, ensuring it’s well-coated, then generously sprinkle or roll them in the sesame seeds. Fry each side in the pan until they turn a delightful golden brown, ensuring the heat remains moderate to prevent burning and to cook the chicken thoroughly. Once done, serve your succulent sesame crusted chicken with a side of sweet chili sauce or your preferred dip.
Expert Tips
- Thickness Matters: Ensure all chicken strips are of uniform thickness for even cooking. If necessary, use a meat mallet to lightly pound the thicker ends for consistency.
- Sesame Seed Coverage: For a more robust sesame flavor and crunch, press the chicken strips into the sesame seeds, ensuring they adhere well and cover the entire surface.
- Optimal Frying Temperature: Use a cooking thermometer to maintain the oil temperature between 350°F to 375°F. This ensures the chicken cooks thoroughly without burning the sesame crust.
- Drain Excess Oil: After frying, place the chicken strips on a wire rack set over a baking sheet or on paper towels. This allows any excess oil to drain off, ensuring a crispier finish.
- Alternative Dipping Sauces: While sweet chili sauce pairs beautifully, also consider honey mustard, teriyaki, or a tangy yogurt dip for varied flavor profiles.
Storage
Once cooled, place the chicken strips in an airtight container, separating layers with parchment paper to prevent them from sticking together, and refrigerate for up to 3 days.
If you’re planning on freezing them, individually wrap each strip in plastic wrap before placing them in a freezer-safe bag, squeezing out as much air as possible. They can be stored frozen for up to a month. When you’re ready to enjoy them again, reheat in the oven to bring back their crispy texture.
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Sesame Crusted Chicken
Ingredients
- 6 chicken breasts (boneless and skinless)
- 3 eggs
- 6 tablespoon soy sauce (low sodium)
- 2 tablespoon yellow mustard
- 3 tablespoon cornstarch
- 4 tablespoon all-purpose flour
- salt and pepper to taste
- ¼ cup fresh dill (chopped)
- ½ to 1 cup sesame seeds
- ¼ cup vegetable oil (for frying)
- sweet chili sauce (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Wash the chicken and cut the breasts into long strips.
- In a medium bowl add the soy sauce, eggs, mustard, flour, cornstarch, dill, salt and pepper and whisk everything well.
- In another bowl add the sesame seeds.
- In a nonstick pan heat up the vegetable oil over medium heat.
- Dip the chicken strips into the batter and then sprinkle or dip the chicken in the sesame seeds. Fry on both sides until the chicken is golden brown. Make sure the heat is on medium, so that you don’t burn the chicken and to make sure you cook the chicken well.
- Repeat with all the chicken.
- Serve with sweet chili sauce.
Notes
- For a spicier kick, mix a bit of sriracha into your sweet chili sauce.
- Can be served with a side of jasmine rice or steamed vegetables for a complete meal.
- Ensure oil is properly heated before frying to achieve the perfect golden crust.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
