With this recipe, you won't need another sesame chicken recipe. I promise. It's extremely easy with huge shortcut that makes you spend minimal time in the kitchen.
And the result is super delicious! You wouldn't believe it.
Texture and flavour - Crispy chicken bites coated with thick sweet and salty sauce with a hint of spiciness to it.
Level - Super easy that you wouldn't believe!
Size - Enough for 4. Serve with rice and veggies on the side.
Occasion - Whenever you crave for some Asian food but still want to eat good. Forget the take-aways, you can enjoy this in less than 1 hour with minimal cooking.
The Secret Why This Recipe Is Way Easier
The secret is using frozen chicken tenders or nuggets! I've tested this recipe the traditional way (prep the chicken myself) and my shortcut way and let me tell you, I won't waste time with the traditional way ever, again. Now let me tell you why it's a brilliant shortcut, ever.
No need to prep the chicken - No need to go through the tedious process of coating each piece of chicken in egg and flour mixture. We're using something that already come with delicious seasoned coating anyways, so why the extra work?
No frying - You bake them instead. It's less and less work involved here, can you see? Let the oven do the work for ya!
Less time in the kitchen - No need to baby-sit and cooking the chicken. Go and rest while the chicken is in the oven.
Less ingredients - Yep, just check out the photo below. That's all the ingredients that you need.
Lets Talk Ingredients
Chicken tenders/nuggets - Find the best you can. I use chicken tenders that's already with spicy coating. Batter coating works better than bread crumbs coating. Look for the ones that say you can bake in the oven.
Ketchup - Also, find the best you can. If you like your ketchup spicy with chili, then use it. It's up to you.
Less salt soy sauce - I always use it as it gives more flavour without the extra salt. Use half amount if you're using the normal soy sauce.
Lime juice - Acidic element. Use lemon juice or rice vinegar with no problem.
Tips To Get Best Crispy Chicken
Nobody likes soggy fried-baked chicken, right? Here's how to get them crispy all the time.
Higher temperature - I always bake them 20 degrees higher than what the instructions in the packet say. It makes the coating crispier.
Higher rack - If possible, use the higher ⅔ rack. Just keep an eye on them since the heat is closer to the chicken (and even with higher temperature).
Spray - Spray the chicken pieces with some oil before baking. It helps them getting crispier skin.
Bake longer - I like to bake them 5-10 minutes more than what the instructions in the packet say. Just make sense of it too, alright, since all ovens are different. We don't want the chicken to get dry or burnt.
Rest - Leave the chicken for 10-15 minutes before tossing in the sauce. This is to avoid the coating breaking off the chicken if you toss them in when they're still hot.
- Crispy baked lemon pepper wings
- Quick massaman chicken curry
- 30-minute chicken ramen
- Baked honey sriracha chicken
- Easy chicken satay
Easiest crispy sesame chicken
- 1 lb frozen chicken tenders/nuggets (450 g)
- 2 garlic cloves , grated
- 1 teaspoon chili flakes
- ⅓ cup ketchup (100 g)
- 1 tablespoon less salt soy sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Bake chicken with 20 degrees higher temperature and 5-10 minutes longer than packet's instructions. Refer to my post above for details. Remove from oven and leave for 10-15 minutes.
- Heat some oil in a pan on medium heat. Sautee garlic and chili flakes until garlic is golden brown.
- Add in the rest of the sauce ingredients except for sesame seeds and oil. Stir well and cook for 1-2 minutes until the sauce thickens slightly.
- Add in chicken and toss everything together. Heat off. Add in sesame seed and oil. Give it another toss and serve!
- Get crispy baked chicken by baking them in slightly higher temperature and longer than the packet's instructions. Just make sure to keep an eye on them to avoid the chicken getting dry or burnt.
- Leave the chicken for 10-15 minutes before tossing in the sauce to prevent the coating breaking off the chicken.
- Batter coated chicken works better than breadcrumbs coated ones.