This was my favorite recipe that my father would prepare with the crab he would catch while I was growing up in the Philippines. It has a sauce-like consistency and is rich in flavors of the sea; consider coconut milk, fish sauce, and shrimp paste. Ginger and scallions add a sharpness to the dish. Ideally combined with recently steamed white rice.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons soy sauce
- ¼ cup toasted sesame seeds
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place soy sauce in a 9×13-inch baking dish. On a piece of wax paper, mix together sesame seeds, flour, salt, and pepper. Dip chicken pieces in soy sauce to coat, then dredge in sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
- Bake in the preheated oven for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time.
- Garnish chicken with extra sesame seeds if desired, and serve.
- To toast sesame seeds, place them in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully so they don’t burn.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 697 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy!
This was a crowd pleaser. I changed a couple of things: I added toasted sesame oil to the soy sauce, and instead of drizzling butter, I sprayed the coated chicken pieces with olive oil spray. Since I was making a larger quantity, I put the liquid mixture in a plastic bag, added the chicken, shook to coat, and then drained the bag of the liquid. Then I added the flour/sesame mixture and shook it around to coat. Worked out great!
Tasty and delicious dish.I made it in my home and get amazing taste,also enjoy the dish with my family they also loved it.one of my suggestion is that if you want more spicy you can add hot sauce and red chili.
Excellent 🙂
The sesame seed coating added a nice crunch. The chicken was moist and tasty. It was an easy recipe I will use again.
not very flavorful.
This was a very easy recipe, but as others mentioned it was way to salty for me. I didn’t even add the salt the recipe calls for, just too salty from the soy sauce. The chicken was very juicy and tender and I only cooked it for 30 min. Just needs something to offset the salty flavors and it might be better.
really tasty flour and seeds give the chicken a good texture and keep it juicy. Careful not to over do it with the soy sauce I did and it came out a little on the salty side.
Absolutely delicious and perfect amount of flavor, my husband kept getting up to get more!
“Best Chicken EVER” from the mouth of a year old boy
This is a dish I used to only eat in restaurants, until today. A really simple, yet tasty meal. My own preference and recommendation is to mix up a homemade garlic sauce to go with it – I crushed 4-5 pieces of garlic into a bowl with yoghurt and some mayo. Add some spices – salt, pepper, even a tiny bit of mustard for aroma, and voila – you got the perfect dip for your baked chicken.
I used MrsValerie’s modifications. While I liked how it turned out, I found the sauce a bit dark for my tastes. I think I need to play with it some more.
Wasn’t much flavor, and the soy sauce burned. I followed the recipe exactly except I did what other people did and dipped the chicken in the soy sauce first then dredged it in the sesame seed mixture. Even if it had come out it wouldn’t taste very good.
I cannot believe this recipe doesn’t have 5 stars, as it is mine and my boyfriend’s favorite out of all thre chicken recipes I have made from this site. I tend to double the recipe just to make more, but the proportions are exactly right. Love this chicken! It is light and airy and so easy to make!
Good flavor with a lot of sesame seeds. It definately needs a sauce to go with it. At least my chicken didn’t have any juice come out of it.
I was surprised at how flavorful this was with such few ingredients!! Definitely saving this recipe. Thank you for sharing!!
I’m always looking for different chicken dishes and came across this gem. I cut my chicken breast into medallions and then brined them to keep them from drying out. Also, I recommend using a low sodium soy sauce. The flavor of the sesame seeds imparted good flavor and texture for these cutlets.
Easy and tasty. Overall found the dish a bit salty (and I used low sodium soy sauce and unsalted butter) so maybe would add a bit of water with the soy sauce next time. Also, tried to baste like the recipe says but did not really have enough pan juices, so adding water may help with that too. My chicken breasts were small and they were cooked through and juicy delicious after only twenty minutes. Thanks for sharing this great weeknight recipe, Laurie!
I followed the directions and it came out horrible. Nothing like the picture. I was very disappointed.
I made this with a pound of chicken breast cutlets instead of chicken breasts and it was wonderful!
Not a fan sorry