Sesame-coated chicken strips with dipping sauces

Sesame-coated chicken strips are made by coating strips of chicken breast in sesame seeds and then shallow frying them to crispy golden brown perfection. Served with your choice of dipping sauces, these sesame chicken strips are the ultimate party snack.

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Jump to:

• A great party snack
• Why I think you'll love them too
• Don't forget the dips
• What you will need
• What to do
• Notes for cooking perfect chicken strips
• Dipping sauces
• Your questions answered
• Save for later
• Other chicken starter recipes
• 📋The recipe

A great party snack

These sesame-coated chicken strips have to be one of my favourite party snacks.

They are made from tender strips of chicken breast which has been coated in 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. Party snacks don't come much better than this.

I first made these years ago when I was looking for a way to impress my mother-in-law. We'd invited the family around for a barbeque and I wanted to show off my cooking skills, by making these as a starter.

The chicken strips were a great success, but my plan to impress back-fired badly. Ever since then, whenever we were invited round to the in-laws, it was 'Oh Veronica - I know you love making these chicken strips 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.

Why I think you'll love them too

• These chicken strips are a breeze to make. Once the chicken strips have been coated all you have to do is shallow fry them for a few minutes until they turn 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 so don't need to spend a fortune.
• You can do all the prep ahead of time. Once the chicken has been coated you can leave it overnight in the refrigerator and fry the strips once your guests arrive.
• The sesame coating provides a delicious nutty taste.
• They are not only for parties. Whenever I need a quick meal I often fry up a batch of these sesame chicken strips and serve them to the family with a salad and slices of crusty bread.

There are actually lots of names for these sesame chicken strips. Make them for the family and you could call them chicken tenders, chicken fingers, and even chicken nuggets. If you want to impress dinner guests with your fabulous starter, you would, of course, call them sesame chicken goujons 🙂 .

Don't forget the dips

I love to serve these chicken strips with a variety of dipping sauces. I've included the recipes for these 2 dips further down the post.

• Spicy lime dipping sauce
• Easy honey mustard sauce

And here are two other dipping sauce recipes on my site that you may like to try:

• Jack Daniels dipping sauce
• Thai sweet chilli sauce

Let me show you how easy they are to make:

What you will need

Equipment

You will need a sharp knife and a chopping board for cutting up the chicken.

To hold the coating ingredients you will need 3 shallow bowls.

And for frying the chicken strips you will need a frying pan.

Ingredients

This recipe will serve at least 6 people as a starter.

**You can get the complete list of ingredients and full instructions for making these sesame-coated chicken strips on the printable recipe card at the end of this post**

• Chicken breast fillets - the chicken breast should be cut 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 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 toast 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.

What to do

Remove the chicken from the pan and lay it on a plate lined with kitchen paper towel to absorb any excess oil.

Serve either hot or cold with your choice of dipping sauces.

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Notes for cooking perfect chicken strips

• Don't cut the chicken breast too thickly or they will not cook through in the time that the coating has turned brown.
• Also, 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.
• 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.

Dipping sauces

Spicy lime

This sauce only takes 4 ingredients, and it is whisked together in seconds.

You will need:

• ½ cup (or 170g or 8 Tablespoons) lime marmalade
• 2 Tablespoons soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons sriracha sauce (more or less, depending on how spicy you like it)

You can halve the ingredients if you only want a small bowl. The above amounts make about ¾ cup.

Just put all the ingredients into a bowl and either whisk or mash together with a fork until everything is well combined.

You can make this lime dipping sauce in advance and keep it in a closed jar in the refrigerator until you need it. It has a shelf-life equal to that of the marmalade.

Easy honey mustard

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.

Your questions answered

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.

Other chicken starter recipes

If you enjoyed these sesame-coated chicken strips you may also enjoy these other chicken starters.

• Peri peri chicken livers is a very popular starter in South Africa.
• If you are just looking for something to hand around at a get-together, why not try these sticky chicken wings?
• This recipe for crispy orange chicken would make a great starter. Just make the chicken pieces slightly larger, and serve with a bowl of orange sauce (included in the crispy orange chicken recipe) for dipping.
• Thai Chicken Lettuce cups - delicious Thai flavours

📋The recipe

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