Best Sesame Chicken Strips Recipes

SESAME-PECAN CHICKEN STRIPS

Steps:

• Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl. Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.

BAKED SESAME CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the butter and soy sauce. In another shallow bowl, combine the cracker crumbs, ginger and salt. Dip chicken strips in butter mixture, then roll in crumbs until coated on all sides. , Place in a single layer on a greased baking sheet. Bake at 450° for 10 minutes or until juices run clear.

SESAME CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the mayonnaise, onion and mustard. In another shallow bowl, combine the crackers and sesame seeds. Cut chicken lengthwise into 1/4-in. strips. , Dip strips into mayonnaise mixture, then into the sesame seed mixture. Place in a single layer on a large greased baking sheet. , Bake at 425° for 15-18 minutes or until juices run clear. Combine sauce ingredients and serve with chicken strips.

SESAME, LEMON AND CURRY CHICKEN STRIPS

Steps:

• Blend yogurt and chutney in processor. Add cilantro and process 5 seconds. Transfer sauce to small bowl. (Can be prepared 1 day ahead. Cover and chill.)
• Arrange chicken in shallow dish. Pour lemon juice over. Refrigerate at least 15 minutes and up to 30 minutes, turning chicken occasionally.
• Preheat oven to 400°F. Lightly grease baking sheet. Drain chicken. Combine sesame seeds and garlic in shallow bowl. Sprinkle both sides of chicken with curry powder. Season with salt and pepper. Press chicken into sesame seed mixture, coating completely. Arrange chicken on prepared sheet. Bake chicken until just cooked through, about 20 minutes. Let stand 15 minutes. Cut chicken crosswise into 1/2-inch-wide strips.
• Arrange chicken strips around edge of serving platter. Place chutney dip in center and serve.

SESAME CHICKEN STRIPS

Steps:

• Cut chicken into long 3/4 inch wide strips. Mix honey, soy sauce, dressing mix, and juice together. Place chicken strips in bag and pour over marinade and freeze.
• On cooking day, thaw chicken and thread onto skewers. Grill, turning frequently, until cooked through, about 8-10 minutes.

SESAME CHICKEN STRIPS

Steps:

• Combine mayo, onion and mustard.
• In another bowl combine crackers and sesame seeds.
• Cut chicken lengthwise into 1/4 inch strips.
• (Or to save time use chicken tenders) Dip into mayo mixture and then cracker mixture.
• Place in a single layer on greased baking sheet.
• Bake at 425°F for 15-18 minutes.
• Combine ingredients for sauce and serve as a dip with the chicken.
• Tip: Place mayo mixture in a bowl with all the chicken and stir to coat all pieces before.

COPYCAT WHISKEY-GLAZED SESAME CHICKEN STRIPS

Steps:

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SESAME CHICKEN STRIPS WITH SWEET SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a shallow plate or bowl combine 1 cup mayonnaise, onion, and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
• Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
• Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

SESAME-PECAN CHICKEN STRIPS

Steps:

• Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl.
• Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.
• Per serving: Calories 528; Fat 29 g (Saturated 3 g); Cholesterol 82 mg; Sodium 903 mg; Carbohydrate 29 g; Fiber 3 g; Protein 40 g
• Photograph by Antonis Achilleos