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Crispy, saucy, and supremely flavorful Sesame chicken! Oven baked and ready in less than an hour.

Oven Baked Sesame Chicken

Ashley Manila
Oven baked sesame chicken is crunchy, saucy, and so delicious.
4.50 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine Asian
Servings 4 servings

Ingredients
 

For the oven baked chicken:

  • 1 and a 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (don't worry if they're not exact; just do your best)
  • 2 large eggs, beaten
  • 1/3 cup all-purpose flour (you may also use whole wheat flour)
  • 1 and 1/2 cups panko (Japanese) bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

For the sesame sauce:

  • 4 tablespoons low-sodium soy sauce
  • 2 and 1/2 tablespoons water
  • 2 tablespoons sesame oil
  • 3 tablespoons light brown sugar, packed
  • 1/4 cup rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 and 1/2 tablespoons cornstarch
  • 1/4 cup sesame seeds
  • 1/4 cup scallions, chopped

Instructions
 

For the oven baked chicken:

  • Preheat oven to 400 degrees (F). Place an oven safe wire rack on top of a large baking sheet; set aside.
  • Cut the chicken into 1-inch cubes; set aside.
  • In a shallow medium-sized bowl combine the eggs with a tablespoon of water; beat well and set aside.
  • Sprinkle the flour out onto a clean plate and set aside. In a medium-sized bowl combine the panko bread crumbs, salt, garlic powder, and onion powder; whisk well to combine.
  • Cut chicken into 1-inch cubes. Roll chicken pieces in the flour. Shake off any excess flour (they should be just lightly covered), then dip each piece in the egg. Allow any excess egg to drip off and back into the bowl, then roll the chicken in the panko mixture until it's completely covered. Repeat this process until all chicken pieces have been covered. Place chicken pieces on prepared baking rack and bake in preheated oven for 20 minutes, or until golden brown and cooked all the way through. While chicken bakes, make your sauce.

For the sesame sauce:

  • In a small saucepan over medium-low heat combine the low-sodium soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, and minced garlic. Bring the mixture to a light simmer. In a small bowl whisk together the cornstarch and a teaspoon of water until smooth. Add cornstarch mixture into the sauce and cook until just thickened. Stir in sesame seeds.
  • Once the chicken is cooked through and golden brown, place it in a large mixing bowl and pour the sauce over top. Toss the chicken to coat evenly in the sauce and sprinkle with scallions. Serve at once. I love to serve this chicken with steamed broccoli and/or rice.
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