A Keeper: “Crunchy-Crunchy” Sesame & Panko-crusted Chicken

This recipe is from my friend Fern’s blog (To Food with Love) and as soon I saw it, I had to try it right away.  Panko in the oven is the closest thing to fried chicken without all the mess and extra calories.  The calories of fried chicken might be worth it but the clean up from frying anything is a pain.  Plus, I have deep-frying phobia, so I settle for oven baking that results in a crispy, crunchy outside.  We have a similar recipe we make regularly – Deviled Chicken Drumsticks but this one appeals to me a little more because it has an Asian twist.  Besides, any recipe that makes Ria’s face light the way this chicken does, is a keeper.

I tried this recipe with both drumsticks and deboned chicken thighs (both with skin on but the skin can be removed) and we much preferred the thighs.  Fern suggests turning these into chicken nuggets for the kids by using chicken tenders or cut up chicken breast fillets.  The sweet chilli glaze is optional for the kiddos, but perhaps a little bit for the kids is worth a try, since it is sweeter than it is hot.  We love sweet chilli sauce and I probably slathered too much on.  In addition to being delicious, this is probably one of the easiest recipes in the world – minimal ingredients, hardly any clean up and the oven does all the work (while you fold laundry and clean the house) :)!  You may have to ditch the store bought frozen nuggets after you try this recipe out.

We ate our “crunchy-crunchy” chicken, as Ria calls it, as part of a rice bowl.  Brown or white rice with the Mission Street Food vinaigrette (1/4 cup soy, 1/4 cup rice wine vinegar and 3 tbsp sesame oil), sesame-crusted chicken with sweet chilli glaze, wok-charred garlicky mustard greens, tempeh & tofu, simplest snap peas & some Indonesian chilli sambal.  Overkill but GOOD!

Baked Sesame & Panko Crusted Chicken
Ingredients
  • 1 kg (2 pounds) chicken wings or drumsticks
  • Salt and pepper
  • 1 large egg, beaten
  • 1 cup fresh or panko breadcrumbs
  • 1/2 cup sesame seeds
Optional:
Thai sweet chilli sauce
Cajun seasoning
Method
  1. Preheat oven to 400F.
  2. Wash chicken and pat dry. Rub all over with a little salt.
  3. Place the beaten egg in a shallow dish. On another plate, mix the breadcrumbs with the sesame seeds and some salt and pepper to taste.
  4. Dip each piece of chicken into the egg, drain off excess, and coat it well with the breadcrumb mixture. Press the breadcrumbs firmly onto chicken so that they adhere properly. Repeat with the rest of the chicken.
  5. Arrange the chicken on the baking tray and bake in the oven for 45 minutes, turning halfway while cooking, until chicken is golden brown and cooked. Transfer to a serving plate and enjoy while hot and crunchy!
Optional:
  1. When the chicken is cooked, brush some sweet chilli sauce all over the chicken and bake again for 2-3 minutes until caramelized.
  2. For a spicy twist, omit the salt in the breadcrumb mixture and substitute with 1 tbsp cajun seasoning instead, and a pinch of cayenne pepper for extra heat.

Try this with some soy sauce and rice!  Yum!

6 thoughts on “A Keeper: “Crunchy-Crunchy” Sesame & Panko-crusted Chicken

  1. Wow yours looks really good! I can tell they are crunchy crunchy indeed! I need to try it with chicken thighs too (just bought some this morning!). So happy to hear that Ria loved them! You just made my day! 😀

  2. I love everything Fern makes. Your sesame panko crusted chicken looks delicious! My kids love anything with panko…and addition of sesames only makes it healthier!

  3. Pingback: A Keeper: “Crunchy-Crunchy” Sesame & Panko-crusted Chicken | parentsnewz

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