Sentry Foods Recipes

Sesame Chicken

Serve with rice and steamed carrots

Customer Rating: Recipe Rated Four and a Half Stars

1 Ratings    1 Comment

Yield: 4 servings


4 boneless skinless chicken thighs
2 eggs
1 cup cornstarch , divided
1 Tablespoon sesame seeds, divided
1/2 cup flour
2 Tablespoons canola oil
1/2 cup teriyaki glaze


Cut chicken into 1/2- inch pieces.

In one mixing bowl, combine eggs and 1/2 cup cornstarch. Whisk together until smooth. Stir in 1/2 teaspoon sesame seeds.

In a second mixing bowl, combine remaining 1/2 cup cornstarch with flour.

Add chicken to egg/cornstarch mixture and stir to coat.

Remove chicken piece by piece and coat in the dry flour/cornstarch mixture.

In heavy skillet, heat oil. Pan fry chicken, turning constantly for 4 to 6 minutes. When chicken is golden brown, remove from heat. Place on paper towels to absorb oil.

Coat chicken with Teriyaki Glaze and sprinkle with remaining sesame seeds. Refrigerate leftovers.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars


“Great taste. quick. very close to take out.”

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Sentry Foods Recipes

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