Recipe by BethR
Quick alternative to sesame chicken cooked in the oven! From Relish!Relish!
Top Review by Chase J.
I know this is an old recipe, but I did a little modification that really improved it in my opnion. First off, this is a really good recipe. I was craving something sticky or crunchy and when I read the other reviews I decided to modify this one a bit. I breaded the chicken tenderloins with Panko and placed them on a greased baking sheet. I put about half of the sauce on the top of each tenderloin and convection baked for 10 minutes. Then I flipped each tenderloin and poured the remaining sauce on each one and baked for the remaining 10 minutes. They came out great! Both crunchy and sticky. The Panko absorved a lot of the flavor so some parts were strong. A little salty for our tastes. I think next time I will just leave out the salt. Served with white rice.
- 1 1⁄2 lbs chicken tenders
- 1 teaspoon garlic, minced
- 3⁄4 teaspoon coarse salt
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 pinch cayenne pepper
- 2 tablespoons toasted sesame seeds
- 1 green onion, finely chopped
- cooking spray
Directions See How It's Made
- Preheat oven to 425 degrees.
- Line a large shallow baking pan with foil and spray with cooking spray.
- In a medium bowl, add the garlic, salt, soy sauce, hoisin, honey, oil and a pinch of cayenne. Add the chicken tenders to the sauce and turn to coat.
- Arrange the tenders in a single layer on the baking pan, turning over once, until cooked through, about 20 minutes.
- Sprinkle the chicken with the toasted sesame seeds and onions and serve.