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I have a weakness for anything sesame flavoured.  Our fridge is never without sesame oil.  We have a mason jar that is always full of sesame seeds.  I love to sprinkle sesame seeds on top of Chinese food – especially noodles.  And toasting the seeds adds a whole new level of taste – perfect for a big bowl of noodles with a simple soy sauce and sesame oil dressing.  Just this past January, John.e and I were invited out to dim sum to celebrate Chinese New Year and for the first time, I tried these sweet pastry balls coated with sesame seeds and what tasted like a honey glaze.  They are called Jian Dui.  Awesome!  Try them if you ever get the chance!


By far, my favourite chicken dish of all time is the take out version of Sesame Chicken – similar to General Tso’s chicken, in my opinion, but sweeter and less spicy.  A while ago, I made a sesame crusted fried cauliflower dish and I knew I wanted to use the technique again for a chicken dish.


With a large quantity of chicken thighs on hand, I had the perfect opportunity to combine my love of sesame seeds with the sweet taste of sugar, the saltiness of soy sauce, and the bitterness of vinegar.  I crusted it  and then baked it off to a dark, blackened, most-delicious, chicken dish.  Seriously, Dear Reader, you’ve got to try this!  I would highly recommend using a chicken thigh or leg, because they have more flavour, but if you choose to use breast meat instead, I would reduce the baking time by 15 minutes or so.  There’s nothing worse than dried out chicken breasts!


Sesame Crusted Chicken
Prep time
Cook time
Total time
  • 12 chicken thighs, skin on
  • 4 eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 6 teaspoons sesame seeds, plus more for garnish
  • 2 cups panko crumbs
  • 1 cup ketchup
  • ½ cup molasses
  • ¼ cup soy sauce
  • 1 tablespoon yellow prepared mustard
  • 2 tablespoons white vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • ½ teaspoon dried chili flakes
  • Vegetable oil for frying
  1. Prepare the egg mixture by whisking together the eggs, salt, pepper, 1 teaspoon of the onion powder and 1 teaspoon of the garlic powder in a shallow bowl. Set aside.
  2. Prepare the crumb mixture by whisking together the panko, 1 teaspoon onion powder, 1 teaspoon garlic powder, paprika, and sesame seeds in a shallow bowl. Set aside.
  3. Prepare the sauce by whisking together the ketchup, molasses, soy sauce, mustard, vinegar, sesame oil, grated ginger, minced garlic, and chili flakes. Set aside.
  4. Bring the vegetable oil to a frying temperature of 350 degrees. While the oil is heating, prepare the chicken for frying.
  5. Rinse the chicken thighs in cold water and pat dry. Dip in egg mixture and roll in panko. Set aside. Prepare all chicken thighs in this manner.
  6. Once oil is ready, carefully place the chicken into the hot oil. You should fry in batches to avoid overcrowding the pan and this will also help to maintain the temperature of the oil.
  7. Fry the chicken until it is golden brown and crispy. Transfer each chicken thigh to a parchment paper-lined baking sheet.
  8. Bake for 30 minutes at 350 degrees.
  9. Remove from oven, and baste both sides with the sauce. Bake for 10 more minutes. Repeat this step. Remove from oven one last time. Sprinkle with sesame seeds and fresh parsley. Serve immediately.

Sesame Crusted Chicken

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