Instructions

• Pat the 6 chicken breasts dry with paper towels, trim any excess fat, and cut each breast into long strips of uniform thickness (about 1-inch wide).
• In a medium bowl, whisk together 3 eggs, 6 tablespoons low-sodium soy sauce, 2 teaspoons yellow mustard, 3 tablespoons cornstarch, 4 tablespoons all-purpose flour, 1/4 cup chopped fresh dill, and salt and pepper to taste until smooth.
• Place 1/2 to 1 cup sesame seeds in a separate shallow bowl or plate for coating.
• Heat 1/4 cup vegetable oil in a large nonstick skillet over medium heat until shimmering but not smoking.
• Working in batches to avoid crowding the pan, dip each chicken strip into the batter, letting excess drip off, then press both sides into the sesame seeds to coat evenly.
• Lay the coated chicken strips in the hot oil and fry on medium heat, turning once, until the coating is golden brown and the chicken is cooked through (about 3–5 minutes per side depending on thickness, or until internal temperature reaches 165°F).
• Transfer cooked strips to a plate or rack to drain. Allow the oil to return to medium heat and repeat with the remaining chicken and batter.
• Serve the sesame-crusted chicken immediately with sweet chili sauce, if desired.