Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons low-sodium soy sauce or tamari for a gluten-free option
- 1 tablespoon honey or maple syrup for natural sweetness
- 1 teaspoon sesame oil for authentic flavor
- 1/2 cup whole wheat flour or almond flour for a healthy coating
- 1/4 cup sesame seeds (white or toasted for extra flavor)
- 1 tablespoon olive oil or avocado oil for cooking
- 3 cloves garlic, minced
- 2 teaspoons ginger, grated
- Optional: chopped green onions and extra sesame seeds for garnish
Instructions
- Marinate the chicken pieces in soy sauce, honey, sesame oil, garlic, and ginger for at least 15 minutes.
- Combine whole wheat or almond flour with half of the sesame seeds in a shallow dish.
- Dredge marinated chicken in the flour mixture until coated.
- Preheat the oven to 400°F (200°C) and place coated chicken on a parchment-lined baking sheet.
- Brush or spray with oil and bake for 20-25 minutes, flipping halfway through.
- While baking, toast the remaining sesame seeds and prepare the glaze by mixing soy sauce, honey, sesame oil, garlic, and ginger in a saucepan.
- Drizzle the glaze over cooked chicken and garnish with toasted sesame seeds and green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, use an oven or air fryer to maintain crispiness.
- Customize sweetness and seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg