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Ingredients

2 large boneless, skinless chicken breasts (about 1.5 pounds) (recommended 1 ¼ inch cubes)

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 teaspoon finely grated fresh ginger

Pinch of red pepper flakes (I didn’t use)

½ cup white sesame seeds

1. Cut chicken into cubes and place into a medium bowl.
2. Add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp ginger to the bowl with the chicken
3. Stir until chicken is evenly coated
4. Cover bowl and place in refrigerator for 1-4 hours
5. Preheat oven to 425℉
6. Take out a baking sheet and line with foil
7. Pour sesame seeds into a small bowl
8. Take a few pieces of the chicken at a time and quickly roll in sesame seeds until coated
9. Tap to remove excess
10. Place them on lined baking sheet
11. Repeat until all chicken is coated and placed onto baking sheet
12. Bake for 8-10 minutes until fully cooked

For serving:

Stick each one with a toothpick if serving to a group or eat with fork

I really enjoyed these. The main flavor was from the soy sauce, which blended well with the sesame oil to cut down the saltiness. I wasn’t a huge fan of the sesame seeds on the outside, it was just a texture that I didn’t like. I cut the chicken into larger pieces than recommended so it took closer to 15-17 minutes to cook all the way through. When cooking, be sure to cut open a couple pieces to make sure it is cooked all the way through.