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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

Ingredients

  • 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

Instructions

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).