Total Time
Prep 15 mins
Cook 15 mins

Chicken breasts are coated with plenty of crunchy sesame seeds, cooked in a skillet until golden and served with tart-sweet ginger dressing. Sesame seeds can be store up to six months in the freezer.

Ingredients Nutrition


  1. Combine sesame seeds, breadcrumbs, and salt in pie plate.
  2. Beat egg in medium bowl.
  3. Dip chicken in egg.
  4. Dip both sides chicken in sesame seed mixture to coat.
  5. Heat oil in large nonstick skillet over medium-high heat.
  6. Cook chicken 6-7 minutes per side until cooked through.
  7. Transfer to plate.
  8. Whisk vinegar, pepper, onion, sugar, ginger, salt and crushed red pepper in a medium bowl.
  9. Whisk in oil.
  10. Toss chicken in with the dressing.
  11. Transfer in a plate.
  12. Serve with hot rice.
Most Helpful

Question for the chef - the 'red peppers' in the dressing, are they 'sweet' ot 'bell' peppers or are they the hot 'chilli' peppers?

curmudgeon7 February 11, 2008

Really good! The chicken was so tender and juicy. I added a bit of water chestnuts and bamboo shoots I had leftover from Chinese Hot and Sour Soup #198 and added them in too. I also drizzled just a touch of sesame oil and soy sauce over the mixture. It was delicious! Thanks for posting.

pattikay in L.A. January 05, 2007

Wow - you got yourself a great adopted recipe, here, UKChef86! I really, really enjoyed the difference in textures and flavors between the chicken and the dressing. Although I don't usually like sweet flavors in savory dishes and I was tempted to skip the sugar in the dressing, I decided not to - and I was glad I didn't! It's perfect. :)

Julesong April 16, 2005