Crispy Sesame Chicken with a Simple Sweet Asian Slaw

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A simple crispy chicken & slaw with an asian twist. And it can come together in 30 minutes! Perfect for a meal prep or a weeknight dinner.

How to get a Crispy Coating

Panko breadcrumbs are the secret to a super crispy coating without deep frying. Also using a double coating method of first coating in a thin layer of flour, followed by egg and then the panko breadcrumbs really helps the coating stick, and increases the crunch factor.

This coating is also perfect to make ahead and reheat in an air fryer if you have it. If not, a quick pan fry in minimal oil will do the trick!

Make ahead Crispy Chicken

This recipe lends itself well for meal prep too. The chicken can be cooked through and then allowed to cool completely before packing away in an air tight container. To reheat imply air fry at 375F for 7-10 minutes or heat in pan with a splash of oil till heated through.

Copycat Mandy’s Asian Sesame Vinaigrette

I love this vinaigrette from Mandys so much I really wanted to emulate it on my own. The ingredients list is pretty simple: oil, apple cider vinegar, tamari, sugar and sesame oil. I didn’t have tamari, which is milder and less salty than soy sauce, so I used coconut aminos instead. Which is also a bit sweeter than soy sauce. The original version of this vinaigrette is quite sweet. I chose to reduce the sweetness a bit, and used maple syrup instead of sugar. But feel free to add more if you want this to taste more like the original.

The best part about this salad is that it will get better the longer you let the slaw marinate in the vinaigrette. It can keep for up to three days in the fridge.

Let me know if you give this a go! πŸ™‚

Crispy Sesame Chicken

A katsu chicken style thin crispy chicken cutlet, with a crispy sesame panko coating. Perfect for meal prep or for entertaining!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Fusion
Keyword: dairy free
Servings: 1


  • 2.5 lbs Chicken breast cutlets, cut to about 1cm (1/2 in) thin
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil plus more for garnish
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 cup all purpose flour
  • 2 large eggs
  • 2 cups panko bread crumbs
  • 2 Tbsp white sesame seeds
  • 2 Tbsp black sesame seeds
  • 1 tsp red pepper flakes
  • salt to taste
  • pepper to taste
  • oil for frying


Marinate the Chicken Cutlets

  • In a large bowl add the chicken cutlets, soy sauce, sesame oil, garlic powder and cumin. Mix well so the chicken is well coated. Cover and set aside in the fridge for at least 20 minutes, up to overnight.

Coat the Chicken Cutlets & Fry

  • Prepare your breading station. In a large shallow bowl add 1 cup all purpose flour with 1/2 tsp each of salt and black pepper. Set aside.
  • In a separate bowl, beat 2 eggs, with a pinch of salt until frothy. Set aside.
  • In a separate shallow bowl, add 2 cups panko bread crumbs, 2 Tbsp each of white and black sesame, 1 tsp red pepper flakes and 1/2 tsp each of salt and pepper. Mix well. Set aside.
  • Heat a large frying pan with 2-3 Tbsp oil on medium heat. Place the bowls in order: Marinated chicken, flour, egg, panko mixture. Dip the chicken in the flour, coat all over, then dip in the egg to coat all over, and then into the panko, coat all over. Making sure to coat it well with each layer.
  • Add the coated chicken cutlet to the preheated pan and cook on medium heat for 3 minutes undisturbed, or until the bottom start to turn golden brown. Flip and cook for another 2-3 minutes or until cooked through and golden all over. Repeat for the remaining chicken cutlets, adding more oil to the pan as needed.
  • Serve warm or refridfgerate for later. To reheat, air fry at 375F for 8-10 minutes. Drizzle with a bit more sesame oil and some sesame seeds just before serving. Best served with a sweet sesame slaw (see recipe below).

Sweet Asian Sesame Slaw


  • 1/4 cup avocado oil or other neutral oil
  • 2 Tbsp coconut aminos or tamari
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup , more to taste
  • 2 tsp sesame oil
  • salt & pepper to taste
  • 1 bag coleslaw mix


  • In a jar with a tight fitting lid, mix all the salad dressing ingredients, except the cole slaw mix, until well blended. Taste and adjust salt and sweetness to taste.
  • in a large bowl, add the coleslaw mix and pour the dressing over the coleslaw mix. Toss to coat well. Set aside to marinate for at least 15 minutes before serving.
  • Sprinkle with sesame seeds and a drizzle of sesame oil just before serving.

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