If you are looking for a chicken strip recipe without breadcrumbs and no deep frying, then you've come to the right place! These sesame chicken strips are coated in crunchy sesame seeds, egg and cornflour for a naturally crispy finish, making them perfect for a party snack, an appetiser, or even a quick dinner.
If you are looking for an Asian-style sesame chicken recipe, then perhaps this is not for you. This recipe is my way of coating strips of chicken breasts in nutty sesame seeds rather than breadcrumbs, to deliver amazingly crunchy chicken goujons. See this easy sesame chicken recipe for an Asian-style version.
I devised his recipe years ago when I was looking for a way to impress my new in-laws. We'd invited the family around for a barbeque and I wanted to show off my cooking skills by making these sesame chicken goujons as a starter.
They are made from tender strips of chicken breast, coated in cornflour, beaten egg and sesame seeds, and then shallow-fried until golden brown. Just crunch through the outer coating of crispy sesame seeds to reveal the succulent, juicy chicken on the inside, and I think you'll love them too.
The sesame chicken strips were a great success, but my plan to impress backfired badly. Ever since then, whenever we were invited round to the in-laws, it was 'Oh Veronica - I know you love making this sesame chicken so I got the ingredients for you' and I ended up in the kitchen, frying sesame chicken strips for the starter, while everyone else was outside chatting around the barbeque.
Jump to:
Why I think you'll love these easy sesame chicken goujons
- These chicken strips are a breeze to make. Once the chicken has been coated with sesame seeds, just shallow-fry it for a few minutes until it turns golden and crispy.
- You only need a few ingredients. The main ingredients are chicken breasts and a packet of sesame seeds. Add some cornflour, an egg and a little salt for seasoning, and you're good to go.
- A little chicken goes a long way. Because the chicken breasts are thinly sliced, one chicken breast will easily make enough strips for 2 to 3 people as an appetiser, so you don't need to spend a fortune.
- You can do all the prep ahead of time. Leave the sesame-coated strips overnight, covered, in the refrigerator and fry them once your guests arrive. It doesn't take all that long!
- Shallow frying toasts the sesame seeds, and creates a delicious, nutty flavour.
- These sesame chicken strips are not only for parties. Whenever I need a quick meal, I often fry up a batch of these sesame-coated chicken strips and serve them to the family with a selection of salads and slices of crusty bread.
Recipe information
Prep time: 20 minutes to slice and coat the chicken, plus an extra 20 minutes to rest.
Cooking time: 20 minutes to fry (6 to 7 minutes per batch).
Yield: - Approximately 16 chicken strips. If you want to make more, add extra chicken breasts and increase the amount of coating. One egg will be sufficient for 2 chicken breasts.
Ingredients for sesame chicken strips
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Chicken breast fillets - the chicken breast should be cut in half through the centre (as though you were butterflying the chicken) and then into long, thin strips. You could also use boneless chicken thighs cut into slices instead, but the cooking time will be longer as thigh meat takes longer to cook than breast.
- Cornflour or cornstarch - this is the first coating ingredient. If you don't have cornflour, you can substitute it with plain or all-purpose flour.
- Egg - lightly beaten. This is the second coating ingredient.
- Sesame seeds - the third coating ingredient. You can use raw sesame seeds as the seeds will brown on the chicken as it fries.
- Salt - this is optional, but I always like to sprinkle the chicken with a little salt before coating it, as I think it enhances the flavour. You can omit this if you don't include salt in your diet.
- You will also need a little sunflower oil for frying the chicken. The actual amount will depend on the size of the pan you are using. You will need sufficient to just cover the base of your frying pan.
Instructions
.
Step 1: Cut the chicken into thin strips (about one-quarter of an inch thick). If your chicken breasts are very thick, you may like to cut them in half through the middle first (butterfly them). Sprinkle the chicken strips lightly with salt.
Step 2: Prepare 3 bowls containing cornflour, lightly beaten egg and sesame seeds.
Step 3: Dip the chicken strips into the cornflour and shake off any excess, then dip them into the beaten egg. Finally, coat the chicken with sesame seeds, patting them on firmly.
Step 4: Arrange the chicken strips on a plate, cover with plastic wrap and refrigerate for 20 minutes to allow the coating time to firm up.
Step 5: Heat sufficient sunflower oil in a frying pan to just cover the base. Add the chicken strips once the oil sizzles when you add a drop of water.
Step 6: Fry the chicken strips over a moderate heat for 3 to 4 minutes per side until they are golden brown.
Remove the chicken from the pan and lay it on a plate lined with kitchen paper towel to absorb any excess oil.
Tips for a successful outcome
Here are my top tips to ensure your sesame chicken strips always turn out perfectly:
- Don't cut the chicken breast too thickly, or they will not be fully cooked by the time the coating has turned brown.
- Cut each strip to an even thickness so the entire strip cooks at the same time.
- The internal temperature of cooked chicken is 75 degrees C or 165 degrees F. The chicken should also be completely white on the inside if you break a piece in half.
- The recipe uses the dry-wet-dry coating method, which means you first coat the chicken with a dry ingredient (cornflour), then with a wet ingredient (egg), and finally with another dry ingredient (sesame seeds)
- When coating the chicken, use the two-handed method so you don't end up with clumps of sesame and cornflour on your fingers. Using one hand, coat the chicken with cornflour and drop it into the beaten egg. Using the same hand, remove the egg-coated chicken and drop it into the sesame seeds. Use your second hand to press the sesame seeds onto the chicken.
- Do allow the coated chicken to rest in the refrigerator for 20 minutes before frying. This will firm up the coating and ensure that it doesn't fall off the chicken when it is being fried.
- When measuring out the sesame seeds, use less than you think you will need and top up the bowl if necessary. That way, you won't have to throw away any leftover seeds.
Serving suggestions
As a starter or appetiser
This sesame chicken can be served either hot or cold as a starter or appetiser with a selection of dipping sauces, such as:
Bonus recipe for honey mustard dipping sauce
Mix together:
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Taste and adjust the flavouring to your own taste by adding either more honey (sweetness) or more mustard (tartness).
If you've run out of mayonnaise, you can make your own by following one of these easy recipes - one-minute mayonnaise or the more traditional method how to make mayonnaise.
As a main meal
The sesame chicken goujons also make a delicious cold summer meal when served with a selection of tasty salads. These salads are particularly good with chicken:
Equipment
These are the main items you will need in order to make these sesame chicken goujons:
- 3 shallow bowls to hold the coating ingredients.
- Sharp knife and chopping board to cut the chicken into strips.
- Frying pan to fry the chicken strips.
Storage and freezing
Store leftover cooked chicken in a covered container in the refrigerator for up to 3 days. It can be reheated in an air fryer or microwave, or placed on a baking tray and reheated in a hot oven for a few minutes.
You can freeze the uncooked coated chicken strips too, which makes them great for meal prep. Arrange the coated chicken in a single layer on a baking tray which has been lined with baking parchment (to prevent sticking). Open freeze until solid. Once frozen, transfer the chicken strips to a freezer bag and freeze for up to three months.
To use, fry from frozen, but keep the heat relatively low (to give the chicken a chance to defrost) and fry for a few minutes longer per side. Check the temperature of the chicken using a probe thermometer if you are unsure that it is cooked. The internal temperature of cooked chicken is 75 degrees C or 165 degrees F.
Note - do NOT freeze the chicken strips if you have made them from chicken breasts which have been previously frozen and defrosted.
FAQ
Yes - this is also suitable for turkey breast.
I haven't tried it with beef yet, but I believe this would work well, served with a horseradish dipping sauce.
And of course, as I mentioned earlier, you can swap out the chicken breast for boneless chicken thighs, and add another minute or two to the cooking time.
Not at all. If you don't have any sesame seeds, you could use Panko breadcrumbs for a crispy coating.
If you have a small amount of sesame seeds, you could make a mixture of sesame seeds and Panko.
Either way will still be delicious.
Save for later
If you would like to make these sesame-coated chicken strips, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my chicken and poultry recipes page for other tasty chicken appetisers. Here are a few you might enjoy.
📋The recipe
Crispy sesame chicken strips - no breadcrumbs
(Click the stars to rate this recipe)
Equipment
- Sharp Knife
- Chopping Board
- 3 Shallow bowls
- Frying Pan
- Spatula
Ingredients
Chicken strips
- 1 lb / 450 grams chicken breast fillets
- 1 cup / 125 grams cornflour or cornstarch
- 2 small eggs (lightly beaten)
- 1 cup / 150 grams sesame seeds
- Salt to taste
- 2 to 3 tablespoons sunflower oil for frying
Easy honey mustard sauce (optional)
- ½ cup / 120 ml mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
Chicken strips
- Cut the chicken into thin strips (about one-quarter of an inch thick). If your chicken breasts are very thick, you may like to cut them in half through the middle first (butterfly them). Sprinkle the chicken strips lightly with salt.1 lb / 450 grams chicken breast fillets, Salt to taste
- Prepare 3 shallow dishes - one containing cornflour, one containing lightly beaten egg, and the third containing sesame seeds.
- Dip the chicken strips into the cornflour and shake off any excess, then dip them into the beaten egg. Finally, coat the chicken with sesame seeds, patting them on firmly.1 cup / 125 grams cornflour or cornstarch, 2 small eggs (lightly beaten), 1 cup / 150 grams sesame seeds
- Arrange the chicken strips on a plate, cover with plastic wrap and refrigerate for 20 minutes to allow the coating to firm up.
- Heat sufficient sunflower oil in a frying pan to just cover the base. Add the chicken strips once the oil sizzles when you add a drop of water.2 to 3 tablespoons sunflower oil
- Fry the chicken strips over a moderate heat for 3 to 4 minutes per side until they are golden brown.
- Remove the chicken from the pan and lay it on a plate lined with kitchen paper towel to absorb any excess oil.
- Serve with your favourite dipping sauce.
Easy honey mustard
- Place all ingredients into a bowl and mix well. Use more or less honey or mustard according to your own taste.½ cup / 120 ml mayonnaise, 1 tablespoon honey, 1 tablespoon Dijon mustard
Notes
- Don't cut the chicken breast too thickly, or they will not be fully cooked in the time the coating has turned brown.
- Cut each strip to an even thickness so the entire strip cooks at the same time.
- The internal temperature of cooked chicken is 75 degrees C or 165 degrees F. The chicken should also be completely white on the inside if you break a piece in half.
- The recipe uses the dry-wet-dry coating method, which means you first coat the chicken with a dry ingredient (cornflour), then with a wet ingredient (egg), and finally with another dry ingredient (sesame seeds)
- When coating the chicken, use the two-handed method so you don't end up with clumps of sesame and cornflour on your fingers. Using one hand, coat the chicken with cornflour and drop it into the beaten egg. Using the same hand, remove the egg-coated chicken and drop it into the sesame seeds. Use your second hand to press the sesame seeds onto the chicken.
- Do allow the coated chicken to rest in the refrigerator for 20 minutes before frying. This will firm up the coating and ensure that it doesn't fall off the chicken when it is being fried.
- When measuring out the sesame seeds, use less than you think you will need and top up the bowl if necessary. That way, you won't have to throw away any leftover seeds.
- Do not freeze these if you use chicken breasts that have been previously frozen.
- To freeze - spread the coated chicken strips in a single layer on a baking sheet and place in the freezer until solid. Once frozen put the strips in a plastic freezer bag (or another suitable freezer container) and label them with the date. You can store them for up to 3 months.
- To cook - fry the frozen chicken strips in hot oil for a few minutes until golden. Check that they are fully cooked by cutting one strip in half - there should be no pinkness showing.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Balvinder says
I love your wonderful idea of coating chicken in sesame seeds.
VJ says
Thanks Balvinder. I find that as they fry they get a lovely toasty flavour.