Baked Sesame Chicken

Baked Sesame Chicken

Laurie Thompson 0

"Open, sesame! This is a family favorite. For a variation, you can also use bone-in chicken pieces, but be sure to increase the cooking time in this case. Tip: To toast sesame seeds, place in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully not to burn."

Ingredients 45 m {{adjustedServings}} servings 252 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
  3. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
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Reviews 278

  1. 386 Ratings


My entire family enjoyed this, even my 8-year old daughter who rarely eats anything new. To eliminate the problem several reviewers mentioned of the sauce burning in the bottom of the baking dish, I put it in a separate bowl and dipped the chicken in that. I used a tablespoon each of regular soy sauce and low-sodium teriyaki sauce, and added a shake or two of garlic powder to that. I didn't use salt or pepper in the flour/sesame seed mixture. When I basted the chicken about halfway through baking, I DID add a couple of shakes of the teriyaki sauce to the pan, mixed it with the butter and spooned that over the chicken. I baked this for 30 minutes only and it was perfectly done, and the sauce didn't have time to burn since I added it halfway through. Yummy!


I love reading everyone's reviews and getting ideas of how to improvise and modify recipes to get the taste you like best! I used this recipe as my basic guide and did the following: 1.Marinated small pieces ofboneless chicken breasts in a combo of soy, teriyaki, and thick maple syrup. 2.Coated the chicken pieces with the flour, pepper, sesame seed mixturs. 3.Browned the chicken pieces in a little sesame oil. 4.Added more soy, teriyaki, sesame seeds and maple syrup to the frying pan and cooked slowly until the chicken was done and the sauce was nice and thick and sticky. My husband and I loved this and thought it was very close to chinese restaurant sesame chicken.


I followed previous reviewers' advice and doubled the mixture for the coating, which was just enough for 4 chicken breasts.