Sesame Chicken Strips
Crispy, golden, and bursting with flavor, these Sesame Chicken Strips are the ultimate crowd-pleaser for dinner, snacks, or party platters. Made with tender strips of chicken breast coated in a flavorful blend of panko breadcrumbs, garlic powder, paprika, and a mix of white and black sesame seeds, these strips deliver a satisfying crunch with every bite. The soy sauce-infused egg wash adds a savory depth, while the sesame seeds bring a nutty aroma and a touch of elegance. Perfectly fried to a golden hue, these chicken strips are easy to make in just 30 minutes and pair beautifully with dipping sauces like sweet chili, honey mustard, or a soy-based dip. Whether served as an appetizer, finger food, or main dish, these sesame-coated chicken strips are sure to impress your taste buds and guests alike.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons soy sauce
- 1 cup panko breadcrumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups vegetable oil (for frying)
Instructions
Slice the chicken breasts into even strips, about 1 inch wide, and pat them dry with paper towels.
In a shallow bowl, whisk together the eggs and soy sauce until fully combined.
In a separate shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and pepper.
In a third shallow dish, mix the panko breadcrumbs with the white sesame seeds and black sesame seeds (if using).
Dredge each chicken strip in the flour mixture, shaking off any excess. Then dip it into the egg mixture, coating it completely. Finally, press it into the panko-sesame mixture, ensuring an even coating.
Place the coated chicken strips on a plate or tray and let them rest for 5 minutes to help the breading adhere.
In a large skillet or deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Working in batches, fry the chicken strips for 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken strips to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili, honey mustard, or soy-dipping sauce.
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.8 g | 656% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.7 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1470 mg | 31% | |
*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.
