Tender chicken breast, coated in sesame seeds and fried to golden brown perfection. Served with a sweet chilli dipping sauce, sesame chicken strips are the ultimate party snack
- How to make Sesame Chicken strips – full details with photo steps
- FAQ – your questions answered
- Equipment – what you will need
- Video – watch how to make it
- Recipe – Sesame Chicken Strips
- Related Links – some other recipes you may like
Sesame coated chicken strips are my favourite party snack. Tender strips of chicken coated in sesame seeds and fried until they are golden brown. I like to serve them with a sweet chilli dipping sauce, but they go equally well with lemon sauce, or a garlic butter sauce.
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.
The chicken strips were a great success, but my plan to impress back-fired badly. Ever since then, whenever we were invited around 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 chicken strips for the starter, while everyone else was outside chatting around the barbeque.
How to make Sesame Chicken Strips
Prepare the chicken
Cut the chicken breast into thin strips and season lightly with a sprinkle of salt
Prepare the coating ingredients
This recipe uses the dry – wet – dry coating method, which is to first coat in a dry ingredient, followed by a wet ingredient with a final coating of a dry ingredient.
So … get 3 bowls. Put 3 heaped tablespoons of cornflour into one bowl(dry), beat a couple of eggs into the second bowl (wet) and finally pour some untoasted sesame seeds into the third bowl (dry).
Coat the chicken
Dip each chicken strip in cornflour – shake off the excess. Then dip in beaten egg. Finally dip into the sesame seeds.
Layer on a plate.
If you find the coating ingredients are running out, just top up the bowl with extra. (I find I normally need more sesame seeds, but it’s better to add more if needed rather than having to throw the leftover ones away).
Fry the chicken
Fry the chicken, a few pieces at a time, in hot oil until golden. The chicken strips are quite thin, so the chicken should be cooked through by the time the strips have turned golden.
To check, break a piece in half – the chicken should be white. There should be no pinkness showing.
Drain and serve
Place the cooked chicken strips on a piece of kitchen paper towel to absorb any excess oil
Serve with your favourite dipping sauce.
These can be eaten hot or cold.
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.
Yes – you can freeze these provided you make the strips with FRESH chicken. Do not freeze these if you use chicken breasts which 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 other suitable freezer container) and label 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.
Sweet chilli sauce goes well with this dish, as does lemon sauce.
Garlic mayonnaise would also work well.
To make this dish you will need the following equipment. In case you need anything, I’ve added links to some of the items on Amazon.
- Sharp knife for cutting the chicken
- 3 x shallow bowls to hold coating ingredients
- Wok or Frying pan to fry the chicken
- Sesame seeds – I normally get mine from the local supermarket, but sometimes they are out of stock.
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Watch how to make Sesame Chicken Strips
Recipe – Sesame Coated Chicken Strips
Sesame Chicken Strips
- 500 g Chicken breast fillets
- 4 Tablespoons Cornflour (heaped)
- 2 large Eggs (lightly beaten)
- 150 g Sesame Seeds
- Salt and black pepper to taste
- Slice the chicken into thing strips
- Sprinkle with salt and black pepper to taste
- Coat each piece of chicken with cornflour, then with beaten egg, and finally with sesame seeds
- Fry the chicken in batches in hot oil until golden brown
- Drain on paper towels
- Serve with your favourite dipping sauce
- first dip a piece of chicken in cornflour and shake off the excess
- then dip in beaten egg and allow the excess egg to drip off
- finally press each piece into the bowl of sesame seeds to coat evenly
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please rate it in the comments below. I’d love to know how it went.
You might like to try some of my other chicken party recipes
Here’s a new idea for your next barbeque – just roll up, skewer and grill. Perfect for those lazy summer days in the garden
Juicy and succulent, spiced up with a hint of chilli, these wings will have you licking your fingers and reaching for ‘just one more’.
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