“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Sesame Crusted Chicken
- 4 chicken tenders OR 1 small chicken breast sliced into four pieces
- 12 ounce can of mandarin oranges drained with juice reserved
- 1 ½ TBSP ground ginger
- 1 tsp soy sauce
- ½ jar hoisin sauce
- 2 TBSP sesame seeds see buying note
- 1 Cup panko breadcrumbs
- 1 tsp sesame oil see note, oven preparation does not use oil
- 3 TBSP vegetable or canola oil see note, oven preparation does not use oil
- Mix mandarin juice, ground ginger, soy sauce, and chicken to a medium bowl.
- Stir well.
- Allow to marinate for 15 minutes.
While chicken marinates:
- Place hoisin sauce in a shallow bowl or plate.
- Mix sesame seeds and panko breadcrumbs in another shallow bowl or plate.
Once chicken is done marinating:
- Working with individual pieces of chicken, coat each piece with hoisin sauce then coat each piece of chicken with sesame/panko mixture and place on a plate.
There are two ways you can go from here for cooking the chicken: Oven or Stovetop
- NOTE: Oven preparation does not use additional oil.
- Preheat oven to 425° F.
- Place tinfoil (Reynold’s Release Tin Foil is my personal favorite) on a cookie sheet.
- Allow to cook for 15 minutes.
- Do not turn.
- Using a sauté pan heat the vegetable and sesame oil over medium-high heat.
- Allow to cook for 5 minutes on each side.
- Drain on a cooling rack for 3 minutes then serve
Serving suggestions: Recipe can be easily doubled. Serve with Jasmine Rice. Serve with mandarin oranges. Refrigerate leftovers immediately. BUYING NOTE: Sesame Seeds in the Asian section, sold for sushi, will be significantly less expensive than the sesame seeds sold in the seasonings section of the grocery store. For examples, I spent $2.99 for the large jar of sushi sesame seeds, and $3.79 for the small seasoning jar of sesame seeds. If you prefer toasted sesame seeds, you can toast them yourself.
Need more help? See my “Need A Hand” version of this recipe.