Most Delicious Sesame Crusted Chicken
Every time I make this Sesame Crusted Chicken, I’m taken aback by its mesmerizing blend of crunch and flavor. The aromatic fresh dill in the marinade adds a hint of garden-fresh taste, which pairs seamlessly with the nutty sesame exterior. Trust me, pair this with a side of sweet chili sauce, and you’re in for a meal that’s nothing short of spectacular.
Chicken breasts (boneless and skinless): The star of the dish, providing the main protein. You can use chicken thighs for a juicier texture. Eggs: Act as a binding agent for the batter, ensuring the sesame seeds and coating adhere well to the chicken. For a vegan alternative, consider a flaxseed or chia seed slurry. Soy sauce (low sodium): Adds a salty depth and umami flavor. Tamari or coconut aminos can be great alternatives, especially for gluten-free options. Yellow mustard: Offers a tangy kick to the batter. Dijon mustard or even honey mustard can be used in its place. Cornstarch: Gives the batter a crispier texture when fried. Arrowroot powder is a potential substitute. All-purpose flour: Helps create a thicker batter that coats the chicken evenly. For a gluten-free version, use almond flour or a gluten-free blend. Salt and pepper: Essential seasonings to enhance the overall flavor. Adjust to personal preference. Fresh dill: Provides an aromatic herbaceous touch. Fresh parsley or cilantro can be used if dill isn’t available. Sesame seeds: Give the chicken its unique crust and nutty flavor. You can mix in or replace with black sesame seeds for visual contrast. Vegetable oil: Used for frying, ensuring a golden-brown finish. Canola oil, peanut oil, or avocado oil are suitable alternatives. Sweet chili sauce (optional): Serves as a tangy and sweet dipping sauce. Honey sriracha or even a simple soy sauce dip can work too.
Begin by slicing the chicken breasts into elongated strips. In a bowl, combine soy sauce, eggs, mustard, flour, cornstarch, dill, salt, and pepper, whisking until you achieve a smooth batter. In a separate bowl, have your sesame seeds ready. Heat vegetable oil in a nonstick pan over medium heat. Dip each chicken strip into the batter, ensuring it’s well-coated, then generously sprinkle or roll them in the sesame seeds. Fry each side in the pan until they turn a delightful golden brown, ensuring the heat remains moderate to prevent burning and to cook the chicken thoroughly. Once done, serve your succulent sesame crusted chicken with a side of sweet chili sauce or your preferred dip.
Storage
Once cooled, place the chicken strips in an airtight container, separating layers with parchment paper to prevent them from sticking together, and refrigerate for up to 3 days. If you’re planning on freezing them, individually wrap each strip in plastic wrap before placing them in a freezer-safe bag, squeezing out as much air as possible. They can be stored frozen for up to a month. When you’re ready to enjoy them again, reheat in the oven to bring back their crispy texture.
