Sesame Chicken With Dipping Sauce

Sesame Chicken With Dipping Sauce

Time: 40 mins


  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup bottled teriyaki sauce
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 egg whites
  • 1 cup sesame seed, lightly toasted


  • 1 Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
  • 2 Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
  • 3 Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
  • 4 Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
  • 5 Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
  • 6 Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
  • 7 Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
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