Baked Sesame Chicken with Sweet Sour Sauce
Crispy, flavorful, and surprisingly easy to make, Baked Sesame Chicken with Sweet Sour Sauce is a healthier twist on the beloved Chinese takeout classic. Juicy bite-sized chicken pieces are coated in a crunchy panko-sesame crust, baked to golden perfection, and paired with a tangy, homemade sweet and sour sauce crafted from pantry staples like soy sauce, rice vinegar, and pineapple juice. This oven-baked recipe eliminates the need for deep-frying while still delivering irresistible texture and taste. Ready in under an hour, it's perfect for weeknight dinners or casual gatherings. Garnish with sesame seeds and green onions, and serve with fluffy steamed rice for a delicious, family-friendly meal that's as comforting as it is impressive. Keywords: baked sesame chicken, sweet sour sauce, healthy Chinese takeout, oven-baked chicken recipes, crispy chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 large Eggs
- 120 grams Cornstarch
- 150 grams Panko breadcrumbs
- 50 grams Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 60 milliliters Soy sauce
- 60 milliliters Rice vinegar
- 70 grams Brown sugar
- 90 grams Ketchup
- 120 milliliters Pineapple juice
- 15 grams Cornstarch (for sauce)
- 30 milliliters Water (for sauce)
- 1 as needed Vegetable oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the parchment with vegetable oil spray to prevent sticking.
Cut the chicken breasts into bite-sized pieces (approximately 1-inch cubes).
Set up a breading station with three shallow bowls: one for the cornstarch, one with beaten eggs, and one with a mixture of panko breadcrumbs, sesame seeds, salt, black pepper, and garlic powder.
Dip each chicken piece into the cornstarch, coating it evenly. Then dip it into the beaten eggs, and finally coat it in the panko breadcrumb and sesame seed mixture. Press lightly to ensure the coating adheres well.
Place the breaded chicken pieces on the prepared baking sheet, ensuring they are spaced out and not touching. Lightly spray the tops of the chicken with vegetable oil spray for extra crispiness.
Bake in the preheated oven for 20-25 minutes, turning the chicken pieces halfway through, until golden and cooked through. The internal temperature should reach 165°F (74°C).
While the chicken bakes, prepare the sweet and sour sauce. In a small saucepan, combine soy sauce, rice vinegar, brown sugar, ketchup, and pineapple juice. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour the slurry into the saucepan while whisking continuously. Simmer for 2-3 minutes, or until the sauce thickens to your desired consistency.
Once the chicken is baked, transfer it to a serving platter and drizzle the sweet and sour sauce over the top, or serve the sauce on the side for dipping.
Garnish with additional sesame seeds and sliced green onions if desired. Serve immediately with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 28.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
