Easy baked crispy honey sesame chicken breast
This easy baked and crispy honey sesame chicken really has everything you could wish for on your plate. Deliciously crunchy, baked in the oven, with a sticky sweet honey soy sauce. The sauce coats each piece of chicken while all the flavors blend. And that tastes so good. It's just fighting who gets the last piece, for sure.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Glass bowls
- frying pan
Ingredients
Crispy chicken
- 2 teaspoons tahini
- ½ teaspoons salt
- 2 teaspoons soy sauce light or Japanese
- 1½ tablespoon sesame seeds toasted
- ½ cup flour
- 1 lb chicken breast cut into ½ inch / 1 cm wide strips
Sticky honey soy sauce
- 1 ½ tablespoon mirin
- 1 ¼ cup broth
- 2 teaspoons rice vinegar
- 7 tablespoons honey
- 3 teaspoons Kecap Manis kecap manis is a good choice
- 3 teaspoons sesame oil
- 2 tablespoon sunflower oil
- 2 cloves garlic minced
- ¼ cup stock
- 2½ tablespoon cornstarch
garnish
- ½ tablespoon sesame seeds toasted
- 1 spring onion finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Crispy chicken
- Preheat the oven to 390 °F/ 200°C.
- Brush a baking tray or large baking dish with oil.
- In a bowl, mix together the tahini, salt, soy sauce, and sesame seeds.2 teaspoons tahini, ½ teaspoons salt, 2 teaspoons soy sauce, 1½ tablespoon sesame seeds
- In a second bowl, put the flour.½ cup flour
- Dip the chicken first in the sesame marinade and then in the flour. Place on the baking tray. Repeat for all chicken pieces.1 lb chicken breast
- Bake the chicken in the oven for 12 minutes. He is then light brown. Remove from the oven.
- Turn on the grill on the highest setting.
- Turn each piece of chicken over and return the dish to the oven. Grill the chicken for 5 to 10 minutes until golden brown and crispy.
Sticky honey soy sauce
- Mix the Mirin, stock, rice vinegar, honey, sweet soy sauce, and sesame oil in a bowl.1 ½ tablespoon mirin, 1 ¼ cup broth, 2 teaspoons rice vinegar, 3 teaspoons Kecap Manis, 3 teaspoons sesame oil, 7 tablespoons honey
- In a second bowl, mix the cornflour with the rest of the stock.2½ tablespoon cornstarch, ¼ cup stock
- Heat the oil in a pan and stir-fry the chopped garlic for 30 seconds.2 tablespoon sunflower oil, 2 cloves garlic
- Add the sauce and bring to a boil.
- Pour the cornstarch sauce into the pan and while you keep stirring, bring the sauce to a boil.
- Let the sauce thicken and turn off the heat.
- Pour the sauce over the chicken just before serving.
- Garnish with sesame seeds and spring onions.½ tablespoon sesame seeds, 1 spring onion
- Delicious with rice and a salad.
NOTES
1. Substitutes
- Tahini - You can also replace the tahini with peanut butter or cashew nut paste.
- Broth - Use chicken stock or vegetable stock. Or just take water.
- Mirin - You can also replace this with sherry.
- Rice vinegar - If you don't have rice vinegar, you can also use normal white vinegar or apple cider vinegar.
- Flour - You can also replace the flour with cornstarch.
- Refrigerator - Store leftovers covered in the refrigerator for up to 3 days.
- Freezer - Place leftovers in a freezer box or bag once they have cooled down. This way you can keep it up to 3 months. Let it thaw in the refrigerator.
- Reheat - Best done in a skillet over medium heat. Add some extra soy sauce or water as the sauce will have thickened slightly (about 3 tablespoons). Keep stirring until it is hot (otherwise it will stick).
Nutrition
Calories: 480kcal | Carbohydrates: 57g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1076mg | Fiber: 1g | Sugar: 36g | Vitamin A: 254IU | Vitamin C: 3mg | Iron: 2mg
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