Sesame Chicken with Honey Dip

Bite-sized chicken breast pieces coated in a sesame-breadcrumb crust and baked until golden, with a creamy honey-Dijon dipping sauce on the side. These disappear fast at parties, and they’re baked instead of fried so you’re not standing over a pot of hot oil.

The coating technique is what makes these work so well. The chicken gets tossed in a mayo-mustard-onion mixture first, which acts as both a flavor layer and the “glue” that holds the breadcrumbs and sesame seeds in place. Mayo adheres to chicken better than egg wash and crisps up beautifully in the hot oven.

The honey dip is a separate batch of mayo blended with honey and Dijon mustard. Sweet, tangy, and creamy, it’s the classic honey mustard formula that pairs perfectly with anything crispy and savory.

Pro Tips

• The chicken is poached first, then coated and baked. This means the baking step is just about crisping the coating, not cooking the chicken through. Don’t skip the poaching or the centers will be raw in 10 minutes.
• Use seasoned breadcrumbs for extra flavor without extra work. Italian-style seasoned crumbs add garlic, herbs, and Parmesan that plain crumbs lack.
• Spread the pieces in a single layer with space between them. Crowding the baking sheet traps steam and makes the coating soggy instead of crispy.
• Toast the sesame seeds lightly in a dry pan before mixing with the breadcrumbs for a deeper, nuttier flavor.

Variations

• Spicy honey dip: Add sriracha or cayenne to the dipping sauce for a sweet-hot kick.
• Panko upgrade: Swap the regular breadcrumbs for panko for an even crunchier, lighter coating.