Go Back
Homemade Oven Baked Sesame Chicken photo
Print Recipe Save it for later

Oven Baked Sesame Chicken

This Oven Baked Sesame Chicken is crispy, juicy, and coated in a rich, savory-sweet homemade sesame sauce. Healthier and easier than takeout, it’s perfect for busy weeknights!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Baked, Chicken, Easy, Quick, Sesame
Servings: 4 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
  • 2 large eggs beaten
  • 1/3 cup all-purpose flour can substitute whole wheat flour
  • 1 1/2 cups panko (Japanese) bread crumbs for 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 for sauce
  • 2 1/2 tablespoons water to thin the sauce
  • 2 tablespoons sesame oil adds toasty depth to the sauce
  • 3 tablespoons light brown sugar packed, for sweetness
  • 1/4 cup rice vinegar for subtle tang
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 1/2 tablespoons cornstarch to thicken the sauce
  • 1/4 cup sesame seeds for garnish and crunch
  • 1/4 cup scallions chopped to finish

Instructions

Prep Your Chicken

  • Cut boneless skinless chicken breasts into roughly 1-inch cubes. Aim for consistency so pieces cook evenly. Set aside.

Set up Your Coating Stations

  • In one bowl, beat the 2 large eggs until smooth. In another bowl, combine 1/3 cup flour, 1 1/2 cups panko breadcrumbs, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Coat the Chicken

  • Dip each chicken cube into the beaten eggs, allowing excess to drip off, then dredge in the breadcrumb mixture ensuring every side is coated. Place coated pieces on a lined baking sheet. Let rest for 5 minutes for extra crispiness.

Bake the Chicken

  • Preheat oven to 400°F (200°C). Bake chicken on middle rack for 15-20 minutes until cooked through and coating is golden and crispy. Turn pieces halfway through baking for even browning.

Make the Sesame Sauce

  • While chicken bakes, whisk together 4 tablespoons low-sodium soy sauce, 2 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 simmer over medium heat.
  • In a small bowl, stir 1 1/2 tablespoons cornstarch into 2 tablespoons cold water to make a slurry. Slowly whisk slurry into sauce, stirring constantly until thickened, about 2-3 minutes. Remove from heat.

Toss and Serve

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

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Whisk or fork
  • Measuring Cups and Spoons
  • Grater
  • Small Saucepan
  • Tongs or fork
  • Cooling Rack

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in oven to retain crispiness.
  • For gluten-free, substitute flour and panko with gluten-free alternatives.
  • Use boneless skinless chicken thighs for juicier meat; adjust baking time accordingly.
  • Reduce brown sugar or substitute with honey or maple syrup for less sweetness.
  • Avoid overcrowding baking sheet to ensure crispy coating; use two sheets if needed.