Sesame Chicken With Dipping Sauce

Sesame Chicken With Dipping Sauce
Yield: about 6 dozen Prep 20 mins Bake 350°F 20 mins


  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/4 cup bottled teriyaki sauce
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 egg whites
  • 1 1/2 cups sesame seeds, lightly toasted
  • Dipping Sauce:
  • 1 cup red currant jelly
  • 4 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger

Make It

1. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.

2. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.

3. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.

4. Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F. Makes about 6 dozen.

Dipping Sauce:

5. Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.


6. In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.

Make-Ahead Tip:

7. Chicken pieces can be coated and refrigerated up to 4 hours.

Nutrition Facts

Amount Per Serving: cal. (kcal): 41, Fat, total (g): 1, chol. (mg): 7, sat. fat (g): , carb. (g): 4, fiber (g): , pro. (g): 3, sodium (mg): 69, Percent Daily Values are based on a 2,000 calorie diet.