Welcome to a bright, easy, and flavor-packed weeknight winner: Sesame Crusted Chicken. This recipe brings together a crisp sesame seed exterior with a tender, juicy chicken breast and a tangy, savory egg-soy-mustard dredge. It’s the kind of dish that looks impressive but comes together quickly, perfect for busy evenings or when you want something special without the fuss.

Why you’ll love this Sesame Crusted Chicken

Crispy sesame coating that toasts beautifully in a skillet.
Simple pantry ingredients with a bright hit of fresh dill.
Great served with rice, salad, or steamed vegetables—and a swipe of sweet chili sauce if you like a little kick.
Lean, boneless, skinless chicken breasts cook quickly and stay moist when handled properly.

Ingredients

6 chicken breasts (boneless and skinless)
3 eggs
6 tablespoon soy sauce (low sodium)
2 tablespoon yellow mustard
3 tablespoon cornstarch
4 tablespoon all-purpose flour
salt and pepper to taste
¼ cup fresh dill (chopped)
½ to 1 cup sesame seeds
¼ cup vegetable oil (for frying)
sweet chili sauce (optional)

Prep work

Before you start cooking, set up a tidy workstation. Pat the chicken breasts dry with paper towels. If any breasts are very thick, slice them horizontally to make even cutlets about ½ inch thick—this helps them cook evenly. Arrange three shallow bowls for the dredging steps: one for the egg mixture, one for the dry mix, and one for the sesame seeds.

Step-by-step instructions

In a medium bowl, crack the 3 eggs and beat until smooth. Stir in 6 tablespoons low-sodium soy sauce and 2 tablespoons yellow mustard until the mixture is uniform. This is your wet dredge that will flavor the chicken and help the coating stick.
In a second shallow bowl, combine 3 tablespoons cornstarch and 4 tablespoons all-purpose flour. Season this dry mix with salt and pepper to taste. Whisk together so the texture is lump-free.
In a third shallow bowl or on a plate, pour ½ to 1 cup sesame seeds. Use the smaller amount for a lighter crust or the larger amount for a thicker, crunchier coating. If you prefer a mix of white and toasted seeds, you can toast half the seeds in a dry skillet for a few minutes until fragrant, then combine.
Working with one chicken breast at a time, dredge it first in the egg-soy-mustard mixture, making sure the surface is fully coated. Let any excess drip off for a second.
Next, press the chicken into the flour-and-cornstarch mixture, coating both sides. Shake off any excess dry mix.
Return the chicken to the egg mixture for a second dip, ensuring the surface is moistened so the sesame seeds will adhere well.
Finally, press the chicken firmly into the sesame seeds, covering both sides. Repeat this three-stage coating for each breast until all six are ready.
Heat a large skillet over medium heat and add ¼ cup vegetable oil. Swirl to coat the bottom. When the oil is shimmering but not smoking, add the coated chicken breasts. Do not overcrowd the pan; work in batches if necessary.
Cook the chicken for about 4 to 5 minutes on the first side, until the sesame crust is golden brown and releases easily from the pan. Flip and cook for another 4 to 5 minutes on the second side, until the internal temperature reaches 165°F (74°C) and the juices run clear. If the crust is browning too quickly, lower the heat slightly and finish cooking more gently.
Transfer cooked chicken to a plate lined with paper towels or a wire rack to rest for 3 to 5 minutes. Resting keeps the juices locked in and makes slicing neater.
While the chicken rests, chop ¼ cup fresh dill and sprinkle it over the plated breasts or scatter it across the cutting board for garnish. Slice the chicken if you prefer to serve it on a bed of rice or a salad.
Serve each piece with a small bowl of sweet chili sauce for dipping if you like a sweet-spicy contrast, or simply enjoy the savory sesame crust on its own.

Tips for success

Even thickness matters: pound or slice the breasts to an even thickness so they cook in the same time.
Control your sesame crunch by varying the seed amount. For a very crisp crust, use the full 1 cup.
A hot pan gives the best browning. Make sure oil is hot before adding the chicken to avoid soggy coating.
Don’t crowd the skillet. Overcrowding drops the pan temperature and results in steamed, rather than crisped, chicken.
Rest the chicken briefly before slicing. This short pause makes a big difference in juiciness.

Serving suggestions

Sesame Crusted Chicken pairs wonderfully with simple sides that let the crust shine. Try it with steamed jasmine rice and a squeeze of lime, roasted broccoli tossed with a little soy and garlic, or a crisp green salad with cucumber and carrots. Leftovers keep well in the refrigerator for up to 3 days—reheat gently in a skillet to refresh the crust.

Make it your own

Add a pinch of crushed red pepper to the dry mix for a touch of heat in the crust.
Swap yellow mustard for Dijon if you prefer a sharper tang.
Stir minced garlic into the egg-soy mixture for extra savory depth.
For a nutty twist, mix finely chopped roasted peanuts into the sesame seeds before pressing onto the chicken.

Nutrition and notes

This recipe uses lean, boneless, skinless chicken breasts and a modest amount of oil for frying. Using low-sodium soy sauce keeps the salt in check, and fresh dill adds brightness without extra calories. The sesame seed crust provides healthy fats and a satisfying crunch.

Quick recap

To refresh, the key steps are: prepare the wet soy-egg-mustard dredge, mix the flour-and-cornstarch dry coating, press into sesame seeds, pan-fry in hot oil until golden and cooked through, and rest before serving. With these simple steps, you’ll have a beautifully crisp and flavorful Sesame Crusted Chicken that’s both elegant and approachable.

Enjoy this recipe tonight and savor that irresistible sesame crunch—simple, bright, and delicious.

Sesame Crusted Chicken

Crispy sesame-crusted chicken strips with a savory batter, perfect for dipping.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

6 chicken breasts (boneless, skinless) cut into long strips
3 eggs beaten
6 tablespoons soy sauce (low sodium)
2 tablespoons yellow mustard
3 tablespoons cornstarch
4 tablespoons all-purpose flour
salt and pepper to taste
1/4 cup fresh dill chopped
1/2 to 1 cup sesame seeds
1/4 cup vegetable oil for frying
sweet chili sauce optional, for serving

Equipment

Cutting Board
Chef’s knife
Medium mixing bowl
shallow bowl or plate
nonstick skillet or frying pan
Tongs or spatula
Measuring spoons and cups
Paper Towels

Method

Wash the chicken and pat dry, then slice each breast into long strips about 1 inch wide.
In a medium bowl whisk together the beaten eggs, soy sauce, yellow mustard, all-purpose flour, cornstarch, chopped dill, and salt and pepper until smooth to form the batter.
Place the sesame seeds in a shallow bowl or plate for dredging.
Heat the vegetable oil in a nonstick skillet over medium heat until shimmering but not smoking.
Dip each chicken strip into the batter to coat completely, then press or roll the strip in the sesame seeds to cover evenly.
Fry the coated chicken strips in the hot oil, working in batches if needed, about 3–5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C), adjusting heat to maintain medium.
Transfer cooked strips to a paper towel–lined plate to drain, then repeat with remaining chicken.
Serve the sesame crusted chicken hot with sweet chili sauce on the side if desired.