Crispy Sesame Chicken Strips Recipe | Easy Weeknight Dinner (Under 30 Mins!)

Introduction

Oh, do you remember those amazing takeout nights? The ones where the crispy, golden chicken pieces just hit the spot in a way nothing else could? Well, get ready to recreate that magic right in your own kitchen, and let me tell you, it’s way easier than you think! These Crispy Sesame Chicken Strips with a Honey Soy Dipping Sauce are pure comfort food bliss, perfect for a quick weeknight dinner or a fun appetizer that everyone will rave about. I’ve been making these for years, and they never, ever disappoint!

Why You’ll Love This Recipe

• Fast: Seriously, you can have these on the table in under 30 minutes!
• Easy: No fancy techniques required, just a simple breading and frying process.
• Giftable: Make a big batch and package them up for a delicious homemade gift.
• Crowd-pleasing: From picky eaters to grown-up gourmands, everyone devours these!

Ingredients

Gather ’round, my friends! Here’s what you’ll need to whip up this delightful dish. Don’t worry, most of this is probably already in your pantry!

For the Chicken Strips:

• 1 lb (450 g) chicken breasts, cut into strips: Chicken breasts are nice and lean, and cut into strips makes them cook super fast.
• 1 cup all-purpose flour: Our trusty base for that initial coating.
• 2 large eggs, beaten: The sticky binder that holds all the goodness together.
• 1 cup panko breadcrumbs: This is the secret to that amazing crispy crunch! Panko is lighter and flakier than regular breadcrumbs.
• 1/4 cup sesame seeds: For that nutty, toasty sesame flavor we all love.
• 1 tsp garlic powder: A little flavor boost that makes a big difference.
• 1 tsp onion powder: Adds a subtle savory depth.
• 1/2 tsp salt: To enhance all those delicious flavors.
• 1/2 tsp black pepper: Just a pinch for a touch of warmth.
• Vegetable oil, for frying: You’ll need enough to get about 1-2 inches deep in your pan.

For the Honey Soy Dipping Sauce:

• 1/4 cup soy sauce: The savory foundation of our sauce.
• 2 tbsp honey: For that touch of sweetness that balances the saltiness.
• 1 tbsp rice vinegar: A little tang to brighten everything up.
• 1 tsp sesame oil: This adds such a wonderful aromatic depth. A little goes a long way!
• 1/2 tsp minced garlic: Fresh garlic is always best if you have it!
• 1/2 tsp grated ginger: A little zingy kick that pairs perfectly with the soy and honey.
• 1/2 tsp sesame seeds (for garnish): Just a sprinkle for pretty presentation.
• Green onions, chopped (for garnish): Fresh, bright flavor and color!

How to Make It

Alright, apron on? Let’s get cooking! This is where the fun happens.

1. Prep your breading station: Grab three shallow dishes. In the first, put your flour. In the second, whisk up your eggs. In the third, mix together the panko breadcrumbs, 1/4 cup sesame seeds, garlic powder, onion powder, salt, and black pepper. Give it a good stir so everything is evenly distributed.
2. Bread those beauties: Now, take each chicken strip and first dredge it in the flour, making sure it’s lightly coated and then shake off any excess. Next, dip it into the beaten eggs, letting any extra drip off. Finally, roll it in the panko mixture, pressing gently with your fingers to make sure that delicious crunchy coating really sticks. I like to lay the breaded strips on a plate as I go so they don’t stick together.
3. Heat up the oil: Get a large skillet or a Dutch oven and pour in your vegetable oil, about 1-2 inches deep. Heat it over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny pinch of the panko mixture into the oil – if it sizzles right away, you’re good to go!
4. Fry ’em up: Carefully place your breaded chicken strips into the hot oil. It’s important not to overcrowd the pan, or your chicken won’t get as crispy. Fry them in batches if you need to.
5. Golden perfection: Let them cook for about 3-4 minutes on each side. You’re looking for a beautiful golden brown color and for them to be cooked all the way through.
6. Drain and rest: Once they’re perfectly crispy and golden, carefully remove the chicken strips from the oil using a slotted spoon or tongs. Place them on a wire rack set over a baking sheet. This is my favorite trick – it allows the excess oil to drip off, keeping them wonderfully crisp!
7. Whip up the dipping sauce: While your chicken is frying or draining, it’s time for the star of the show – the dipping sauce! In a small bowl, simply whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Give it a good whisk until it’s all combined.
8. Serve it up! Pour that glorious sauce into a little serving bowl. Sprinkle with a few more sesame seeds and some fresh chopped green onions for a pop of color and flavor. Arrange your hot, crispy sesame chicken strips on a platter and get ready for the smiles!

Substitutions & Additions

Feeling creative? I love how versatile this recipe is! Here are a few ideas:

• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to your panko mixture for a little heat.
• Gluten-free: You can easily make this gluten-free by using gluten-free flour and gluten-free breadcrumbs (like almond flour-based ones or a GF panko).
• Different protein: This method works wonderfully with chicken tenders, pork tenderloin cut into strips, or even firm tofu!
• Sauce variations: Want to switch up the dipping sauce? Try a sweet chili sauce, a creamy sriracha mayo, or even a simple teriyaki sauce.
• Sesame seed lovers rejoice: Feel free to add even more sesame seeds to your panko mix! The more, the merrier, right?

Tips for Success

A few little tricks to make sure your chicken turns out perfectly every time:

• Don’t overcrowd the pan: I know it’s tempting to get it all done at once, but trust me, frying in batches is key to achieving that coveted crispy coating. Overcrowding lowers the oil temperature, leading to greasy, soggy chicken.
• Get your oil to the right temperature: Too cool and the chicken will absorb too much oil; too hot and the outside will burn before the inside is cooked. Using a thermometer is your best friend here!
• Prep everything before you start frying: Once the oil is hot, things move quickly. Have your breaded chicken strips ready to go, and your dipping sauce made.
• Drain on a wire rack: This is the secret to keeping them crispy! Placing them directly on paper towels can sometimes trap steam, making them a little less crunchy.
• Make-ahead magic: You can bread the chicken strips a few hours in advance and keep them on a baking sheet in the refrigerator. Just make sure they are well-chilled before frying.

How to Store It

Leftovers? Lucky you! If you happen to have any (which is rare in my house!), here’s how to store them:

Once cooled completely, store the crispy chicken strips in an airtight container in the refrigerator for up to 3 days. The dipping sauce can also be stored in an airtight container in the fridge for up to a week.

Reheating: For the crispiest results, I recommend reheating these in an oven or toaster oven at around 375°F (190°C) until heated through. Microwaving can make them a bit soft.

FAQs

Can I bake these instead of frying?

You absolutely can! For a lighter option, place the breaded chicken strips on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. They won’t be quite as crispy as fried, but they’re still delicious!

How do I know when the chicken is cooked through?

The best way is to check the internal temperature with a meat thermometer; it should read 165°F (74°C). Alternatively, you can cut into one of the thicker pieces to ensure there’s no pink inside.

Can I make the dipping sauce ahead of time?

Yes, you can! The flavors actually meld together nicely if you make it a few hours or even a day ahead. Just give it a good stir before serving.

What can I serve with these crispy chicken strips?

These are fantastic with fluffy white rice, a fresh green salad, steamed broccoli, or even some sweet potato fries. They’re also a hit as an appetizer with some ranch dressing on the side for dipping!

Print