*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
YUM! I made this true to recipe and it was PERFECT. Not floury not soggy. I don't know what some people did to this recipe that it didn't turn out!? My husband and I just love it. The only substitution I made was Braggs Amino instead of Soy-and it was great. A keeper!
Being worried about the salty taste of the soy sauce I took some advice from others who had tried this recipe. I added a container of sweet and sour I had in the fridge from McDonalds and about 3 or 4 teaspoons of Mrs. Butterworth to the soy sauce. To the sesame seed mixture I added a teaspoon of garlic powder and left out the salt. But as others had found you'll need to double the mixture to have enough to coat the chicken. I cut the breasts into strips and ran each one though beaten egg before the soy sauce mixture then dredged it through the sesame seed mixture. I also sprinkled more sesame seeds on top before putting it into the oven. I flipped the chicken halfway through cooking it was moist and perfectly seasoned. A new favorite!!
This was good but not spectacular. As others suggested I did not use the salt and pepper in the flour. I also found that there was barely enough flour for two large chicken breats. I don't see how it would ever cover four. I used 1 T of soy and 1 T of sesame teriyaki sauce. There was really only a hint of flavor. I ended up cooking my chicken for the full 40 minutes but I started checking it with an instant read thermometer at about 25 minutes. I did not bake my chicken in the soy/teriyaki mix either since so many complained of burning and I was not comfortable using sauce I had put raw chicken in to baste. I ended up using the left overs for a Chinese chicken salad and it was really good in that.
Really really good. I altered this recipe a bit though. I added 1 T. garlic and 1/2 T. sweet/sour sauce to the soy in the pan. I also dredged the chicken through plain flour then dredged through 2 beaten eggs then through the flour/sesame mixture given in the original recipe. The results were fabulous!
This was nothing like any Sesame Chicken I have ever had. I mean that in the worst sense. It tasted ok but definitly not what we were expecting. My daughter wouldn't touch it. Left overs were thrown away. Won't make this one again.
This recipe was great! I always use low sodium soy and it was definitely a help based on other reviews. I added more soy to the pan which was needed and I doubled the recipe and used boneless chicken thighs along with the breasts. The family loved it!
Pretty good:D We used skinned chicken breast and thigh instead of just the breasts and we ended up quadrupling the amount of soy sauce sesame seeds flour etc. We also cut it up into strips and baked for about 15 minutes. THe chicken turned out moist and delicious but a little too salty on the smaller strips. We're trying to figure out how to make it more crispy...probably add more butter. We'll probably make it again for a potluck. Note: it would be a good idea to grease the pan b/c the chicken will stick!
We loved this. My daughter who didn't want any ate 2 chicken breasts. Next time I'll bake it on parchment paper to avoid losing all the coating to the bottom of the pan.
Rating: 1 stars
Sure it's chicken and it also contains sesame seeds - but let's face it: this is NOT what you'd think of as sesame chicken (unless you've never stepped foot in a Chinese restaurant). For one it's baked (sesame chicken is fried) and two it's just coated in soy sauce (sesame chicken has a thick red slightly sweet sauce). Save yourself some effort and just order Chinese take-out -- it's SO much better!