simplylo's Oven-Baked Sesame Chicken

simplylo's Oven-Baked Sesame Chicken

simplylo 0

"This makes a very flavorful chicken. This recipe was originally used for chicken wing drumettes, which are addictive, but has become quite popular with chicken legs, thighs, and breasts. I hope you enjoy this recipe as much as we do!"

Ingredients 3 h 15 m {{adjustedServings}} servings 498 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1608 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.
  3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
  4. Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
  5. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).
Tips & Tricks
Oven-Fried Chicken III

With or without the skin, this oven-fried chicken always bakes up moist.

Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary.
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Reviews 7

  1. 10 Ratings


I made this last night for dinner and it was delicious! I used bone-in chicken thighs from which I removed the skin (I hated to do it, I love chicken with skin, but I'm on a weight loss program). I didn't have any Italian seasoned bread crumbs so I used Panko and added dried oregano, basil and thyme. At first I was hesitant to add Italian seasoning to an Asiany dish, but I was pleasantly surprised. I didn't discard the marinade, I boiled it down to a syrupy consistancy and served it over leftover Asian noodles with green onions. This was really wonderful and I can't wait to try it with skin-on chicken once I get skinny. Thanks so much, simplylo!


Excellent! I didn't have dry sherry so I just substituted white wine. I marinated the chicken for about 5 hours and breaded the chicken with the same recipe but since I didn't have wheat germ I used panko (I had it on hand and you can't get more Asian than that!) instead. It was delicious. I think I even cooked it too long and still came out juicy. Yum. Can't wait to make it again.


This was by far the best tasting chicken I have ever tasted! Who would know soy sauce, ginger and Italian seasonings would go so well? I used a whole cut up chicken and took the skin off (I don't like the skin and it's so bad for you anyway!). I also used low sodium soy sauce. That's the only changes I made. The coating on this chicken is just incredible. Oh, and it's even better the next day . . .cold! Next time I'm going to make a boat load of chicken drummettes using this recipe. Can't wait! Thanks for an awesome recipe simplylo!