Recipe Instructions:
Ingredients
24 ounces chicken breasts boneless skinless cut in strips
2 cups panko bread crumbs
1/2 cup roasted black sesame seeds
1/4 teaspoon salt
1/4 cup hoisin sauce
2 tablespoons soy sauce low sodium
2 tablespoons dijon mustard
sriracha mixed with ketchup optional dipping sauce
Instructions
Pre-heat oven to 400 degrees and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick cooking spray and set aside.
In a shallow baking dish or pie plate, mix together panko bread crumbs, sesame seeds and salt.
Whisk together hoisin, soy sauce and mustard in a small bowl. Using a small brush, coat all sides of the chicken strips with a thin layer of the hoisin sauce.
Working in batches, add the hoisin-coated chicken to the pan with the panko and sesame seeds. Press chicken into mixture until all sides are evenly coated. Place chicken strips on cooling rack inside the baking sheet.
Bake for 15 minutes or until chicken is cooked through. Serve as is or with sriracha mixed with ketchup for a sweet and spicy dipping sauce.
