Baked Sesame Chicken Recipe

Ingredients

4 Chicken Breasts, boneless and skinless, cubed

1 1/2 cups panko breadcrumbs

canola oil for drizzling

Salt and pepper

sesame sauce

1 tablespoon sesame oil

2 garlic cloves, minced

2 teaspoons ground ginger

1 teaspoon chili paste, or 1 teaspoon sweet chili sauce

1 pinch red pepper flakes

1/2 cup chicken stock

3/4 cup soy sauce (low sodium)

1/3 cup honey

1/4 cup rice wine vinegar

1/3 cup brown sugar, packed

2 tablespoons cornstarch

2 tablespoons water

sesame seeds, toasted for garnish

Green onions for garnish

Instructions

Heat the oven to 350 degrees.

Spray a cookie sheet with nonstick cooking spray and set aside. Season the chicken with a little salt and pepper and then dredge in the panko bread crumbs until they are evenly coated. Place on the baking sheet, drizzle with a little oil and bake for 20 to 30 minutes or until cooked through.

For the sauce

In a sauce pan over medium heat, add the sesame oil, garlic, ginger, chili paste, and pepper flakes and stir for a few seconds then quickly add the stock, soy sauce, honey, vinegar and brown sugar. Stir until it comes to a boil. In a small dish, whisk together the cornstarch and water, once the mixture is boiling, slowly add the cornstarch mixture, stirring until thickened. Often I turn it to a simmer while I check the chicken. Once thick, pour over chicken and top with sesame seeds. Serve immediately.

Notes

Low sodium soy sauce will change the sauce completely. Please don't use regular soy sauce. Also, this does make quite a bit of sauce but our chicken breasts were quite large and I always prefer extra sauce versus not enough.