The Ninja Baker's Sesame Chicken
Japanese fried karaage chicken is a bento lunch box staple. For my health conscious husband, I created this baked sesame chicken. Same crunch factor. Plus, the bonus of an assertive sesame flavor paired with a tangy soy and honey sauce.
- 1/3 pound chicken tenders
- ¾ cup rice flour blend
- 1 ½ teaspoons onion powder
- ¼ teaspoon powdered lemon peel
- 3 pinches of salt
- 2 dashes of pepper
- 2 eggs
- 1 cup white sesame seeds
- 3 tablespoons of sesame oil
- 2 ½ tablespoons of soy sauce
- 2 ½ tablespoons of honey
- Preheat the oven to 425 degrees. Line a 13 x 9 pan with parchment paper.
- Cut the chicken tenders into finger food size pieces. (Or ask your butcher to do so.)
- In a bowl, whisk the salt, pepper, onion and lemon peel powders into the flour.
- Crack open your eggs into a separate bowl. Beat lightly.
- Pour the sesame seeds into a third bowl.
- Dip the chicken tenders into the flour bowl. (Cover well.)
- Next drench the chicken in eggs, followed by a roll in the sesame seeds.
- Place into the lined pan.
- Drizzle the chicken with sesame oil, soy sauce and honey.
- Bake for 23 minutes. (The bottoms will be darker than the lighter tops.)
Tip: If you prefer a uniform color, flip the chicken bits halfway through the bake.