Sesame Chicken With Dipping Sauce

Total Time
Prep 20 mins
Cook 20 mins

From Family Circle.

Ingredients Nutrition


  1. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
  2. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
  3. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
  4. Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
  5. Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
  6. Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
  7. Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.


Most Helpful

We sure did like this version of sesame chicken. I have to admit that I changed a couple of things. I used black currant jelly, in place of the red currant, as it is what I had on hand. There was no difference in the flavor, or very minor, but it is why the picture of the sauce looks so dark in the photo. I also cut back the amount of sesame seeds, to approx. 1/2 c., and added a bit of flour, to 'flesh' out the breading. I've had this saved for quite awhile, and I'm so glad I finally made it! Thanks so much for sharing, BurtonFanatic...this one's going in the keeper file! :)

alligirl March 31, 2011

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