Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, thinly sliced
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, breadcrumbs, sesame seeds, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. Dip each chicken breast into the flour mixture, then into the beaten eggs, and back into the flour mixture. Place the chicken on the prepared baking sheet.
5. Bake the chicken for 20-25 minutes, or until cooked through and golden brown.
6. While the chicken is baking, make the sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Cook over medium heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
7. Once the chicken is done, brush the sauce over the chicken and return to the oven for 5-7 minutes, or until the sauce is bubbly and caramelized.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 400
- Fat: 10g
- Carbohydrates: 40g
- Protein: 35g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or drumsticks.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed cornflakes.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
Variations:
- Add some heat to the sauce by adding red pepper flakes or sriracha.
- Add some vegetables to the baking sheet, such as broccoli or bell peppers.
- Make a gluten-free version by using gluten-free flour and breadcrumbs.
Tips and tricks:
- Make sure to pat the chicken dry before dipping it in the flour mixture to help the coating stick better.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- For extra crispy chicken, spray the chicken with cooking spray before baking.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it on a baking sheet and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or noodles.
- Garnish with sesame seeds and sliced green onions.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Serve with steamed vegetables, such as broccoli or bok choy.
- Pair with a side of rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Rice or noodles
Troubleshooting advice:
- If the chicken is not crispy enough, try broiling it for a few minutes at the end of the cooking time.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Sesame chicken is a popular dish in Chinese-American cuisine, typically served in Chinese restaurants in the United States.
Flavor profiles:
- Sweet, savory, and slightly nutty from the sesame seeds.
Serving suggestions:
- Serve hot with a side of rice or noodles and steamed vegetables.
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Region: Chinese