Oven Baked Sesame Chicken

If you’re craving the perfect balance of crispy, juicy chicken coated in a rich, savory-sweet sesame sauce, this Oven Baked Sesame Chicken recipe is your new go-to. It transforms simple, bite-sized chicken pieces into an irresistible dinner that’s healthier and easier than the takeout version. With a crunchy panko coating, a luscious homemade sauce packed with garlic and ginger, and the nutty crunch of sesame seeds, it’s a crowd-pleaser that’s ready in under an hour. Plus, baking instead of frying means less mess and less oil, leaving you with a dish that’s just as satisfying but a bit lighter.

Why This Recipe Is Reliable

This Oven Baked Sesame Chicken recipe is a kitchen winner because it combines foolproof cooking techniques with accessible ingredients. The use of boneless, skinless chicken breasts cut into roughly 1-inch cubes ensures quick, even cooking. Coating the chicken with a mixture of panko breadcrumbs and aromatic spices creates that coveted crispy texture without deep frying. The sauce is a harmonious blend of low-sodium soy sauce, fresh ginger, garlic, and just the right amount of brown sugar and rice vinegar to achieve a perfectly balanced flavor profile. Everything bakes right in the oven, so you avoid the hassle of frying and cleanup, making this recipe perfect for busy weeknights or casual weekend meals.

What’s in the Bowl

• 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 (whole wheat flour can be used as a substitute for a nuttier flavor)
• 1 and 1/2 cups panko (Japanese) bread crumbs for that unbeatable crunch
• 1/2 teaspoon kosher salt to season the coating
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 tablespoons low-sodium soy sauce to keep things flavorful without overwhelming saltiness
• 2 and 1/2 tablespoons water to thin the sauce
• 2 tablespoons sesame oil, which adds a toasty depth to the sauce
• 3 tablespoons light brown sugar, packed, for sweetness
• 1/4 cup rice vinegar for that subtle tang
• 1 tablespoon fresh ginger, grated to infuse brightness
• 3 cloves garlic, minced for aromatic punch
• 1 and 1/2 tablespoons cornstarch to thicken the sauce perfectly
• 1/4 cup sesame seeds for garnish and extra crunch
• 1/4 cup scallions, chopped to finish

Gear Checklist

• Baking sheet lined with parchment paper or a silicone mat – essential for even baking and easy cleanup
• Mixing bowls – one for the egg wash, one for the dry coating, and one for the sauce ingredients
• Whisk or fork – to beat eggs and mix sauces smoothly
• Measuring cups and spoons – precision means perfect flavor balance
• Grater – for fresh ginger
• Small saucepan – to simmer and thicken the sesame sauce
• Tongs or fork – to coat chicken pieces without messy hands
• Cooling rack (optional) – to let chicken crisp up if you prefer

Oven Baked Sesame Chicken Cooking Guide

Step 1: Prep Your Chicken

Start by cutting your boneless skinless chicken breasts into roughly 1-inch cubes. Don’t stress about exact sizing; just aim for consistency so the pieces cook evenly. Set aside.

Step 2: Set up Your Coating Stations

In one bowl, beat the 2 large eggs until smooth. In another bowl, combine the 1/3 cup flour, 1 and 1/2 cups panko breadcrumbs, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. This dry mixture will give your chicken that golden, crispy exterior.

Step 3: Coat the Chicken

Dip each chicken cube first into the beaten eggs, allowing excess to drip off, then dredge in the breadcrumb mixture ensuring every side is coated. Place the coated pieces on a baking sheet lined with parchment or a silicone mat. For an extra crispy finish, let the coated chicken rest for 5 minutes before baking.

Step 4: Bake the Chicken

Preheat your oven to 400°F (200°C). Bake the chicken cubes on the middle rack for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy. Turning the pieces halfway through baking helps even browning.

Step 5: Make the Sesame Sauce

While the chicken bakes, whisk together 4 tablespoons low-sodium soy sauce, 2 and 1/2 tablespoons water, 2 tablespoons sesame oil, 3 tablespoons packed light brown sugar, 1/4 cup rice vinegar, 1 tablespoon grated fresh ginger, and 3 cloves minced garlic in a small saucepan. Bring to a simmer over medium heat. In a small bowl, stir 1 and 1/2 tablespoons cornstarch into 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the sauce, stirring constantly until thickened, about 2-3 minutes. Remove from heat.

Step 6: Toss and Serve

Once the chicken is done baking, immediately transfer it to a large bowl. Pour the warm sesame sauce over the chicken and toss gently to coat every piece. Sprinkle the 1/4 cup sesame seeds and chopped scallions on top for garnish. Serve immediately with steamed rice, or try pairing it with some stir-fried veggies.

Adaptations for Special Diets

• Gluten-Free: Substitute all-purpose flour and panko with gluten-free alternatives such as rice flour and gluten-free breadcrumbs.
• Lower Sodium: Use a reduced-sodium soy sauce or tamari and cut back slightly on added salt.
• Whole Wheat Option: Swap all-purpose flour for whole wheat flour and use whole wheat panko breadcrumbs for a heartier texture.
• Vegan: For a plant-based twist, replace chicken with firm tofu cubes, use aquafaba or a flax egg instead of eggs, and ensure your soy sauce is vegan-friendly.

Mistakes Even Pros Make

• Not drying the chicken pieces before coating – moisture can prevent the coating from sticking well, resulting in soggy bites.
• Overcrowding the baking sheet – this causes steaming rather than crisping. Use two sheets if necessary.
• Skipping the sauce slurry step – without thickening, the sauce can be too runny and won’t cling to the chicken.
• Not turning the chicken halfway through baking – this can lead to uneven browning and crispiness.

Storage Pro Tips

Store any leftover Oven Baked Sesame Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes to retain crispiness. Avoid microwaving as it can make the coating soggy. The sauce can be stored separately to pour fresh over reheated chicken.

Ask the Chef

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs are juicier and have more flavor. Just cut them into similar-sized cubes and adjust the baking time slightly, as thighs may take a bit longer to cook through.

Is there a way to make this recipe less sweet?

Yes, you can reduce the light brown sugar by half or substitute with a natural sweetener like honey or maple syrup, adjusting to your taste. The balance between sweet and savory is key, so start with less and add more if needed.

What should I serve with Oven Baked Sesame Chicken?

This dish pairs wonderfully with steamed white or brown rice, stir-fried vegetables, or even a fresh Asian-style cucumber salad. For a comforting meal, try it alongside Oven Baked Chicken And Rice for extra heartiness.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared a day ahead and refrigerated. When ready to serve, gently reheat the sauce and toss with freshly baked chicken to maintain that crisp texture.

One Pan, More Ideas

• Try making Sticky Orange Sesame Chicken Meatballs for a fun twist on bite-sized chicken with a sticky, citrusy glaze.
• Pair the chicken with roasted broccoli or snap peas for a colorful and nutritious side.
• Add toasted cashews or sliced almonds for extra crunch and richness.
• Serve over cauliflower rice for a low-carb, veggie-packed option.

Wrap-Up

This Oven Baked Sesame Chicken recipe delivers crispy, tender chicken in a flavorful, homemade sesame sauce that’s both simple and satisfying. Using accessible ingredients and baking instead of frying makes it a practical choice for everyday meals without sacrificing taste or texture. Whether you’re feeding family or meal prepping for the week, this dish ticks all the boxes for a delicious, wholesome dinner. Don’t forget to experiment with the sauce and sides to make it yours, and enjoy the ease of a one-pan, oven-baked delight that everyone will love.

Baking chicken pieces coated in panko crumbs and bathing them in a perfectly balanced sesame sauce creates a dinner that’s both comforting and exciting. With the fresh zing of ginger and garlic, the nutty sesame oil, and the crunch of seeds and scallions, this dish is a wonderful addition to your weeknight repertoire. Try it out and watch it become a staple in your kitchen!

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