Sesame Crusted Chicken

After craving sesame crusted chicken for weeks and pouring over recipes both in my slew of cookbooks and online for days, I developed this recipe.

Some recipes come to me in a flash, others in bits and pieces, while others as I create them.

This one came to me in a flash.  I had a can of mandarin oranges that I was likely not going to use the juice from, and that seemed wasteful.  I also had too much hoisin sauce in my pantry, not that it goes bad when unopened, but jeez, do I really need four jars?

I had received some chicken tenders in the grocery delivery, they were substituted for chicken breasts, so I thought this would be a great way to try this recipe. 

I love using marinades in my Asian flavored recipes, so the mandarin juice seemed like a perfect fit. oh no

  • NOTE: Orange juice can be substituted.  Orange juice just produces a stronger, sweeter flavor.

Also, using the chicken tenders allowed me to have a greater crust to chicken ratio which I plenty enjoyed. 

Now, a lighter hand with the hoisin sauce might be preferred, as it is by some of my taste testers, but I like it just fine doused thoroughly.

You can cook this in the oven or on the stovetop, depending on the season and where you live, as well as your taste preference.  If you like a little extra sesame flavor, the stovetop is nice since it has the sesame oil in it.

I look forward to hearing from you about your experience with the hoisin under the breading as it is in this recipe.

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