Ingredients:

  • 1.5 pounds (700g) boneless, skinless chicken thighs or breasts
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs
  • 1 cup (100g) panko breadcrumbs
  • 1/4 cup (30g) sesame seeds (white or toasted)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) soy sauce (optional)
  • 2 tablespoons (30ml) honey or maple syrup (optional)
  • 1 teaspoon rice vinegar (optional)
  • 1 teaspoon sesame oil (optional)
  • Chopped green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Trim excess fat from chicken and cut into small bite-sized pieces. Season the chicken with salt and pepper.
  2. In one bowl, place flour mixed with garlic and onion powder. In the second bowl, whisk eggs until fully combined.
  3. In a third shallow dish, combine panko, sesame seeds, salt, and pepper.
  4. Dredge each piece of chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off.
  5. Coat in the panko mixture, pressing to adhere.
  6. Arrange coated chicken on a baking sheet and refrigerate for 30 minutes.
  7. Preheat the oven to 425°F (220°C). Bake chicken for 25-30 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
  8. While the chicken bakes, whisk together soy sauce, honey, rice vinegar, and sesame oil for a simple dipping sauce.
  9. Garnish chicken with chopped green onions and sesame seeds. Serve warm with sauce on the side.