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
  1. Preheat the oven to 425 degrees. Line a 13 x 9 pan with parchment paper.
  2. Cut the chicken tenders into finger food size pieces. (Or ask your butcher to do so.)
  3. In a bowl, whisk the salt, pepper, onion and lemon peel powders into the flour.
  4. Crack open your eggs into a separate bowl. Beat lightly.
  5. Pour the sesame seeds into a third bowl.
  6. Dip the chicken tenders into the flour bowl. (Cover well.)
  7. Next drench the chicken in eggs, followed by a roll in the sesame seeds.
  8. Place into the lined pan.
  9. Drizzle the chicken with sesame oil, soy sauce and honey.
  10. 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.