Teriyaki Sesame Chicken Sticks

Teriyaki Sesame Chicken Sticks

These chicken breasts are sooo soft. This dish is also great to pack in bentos.

Ingredients: 3-4 servings

Chicken breast
400 g
a small amount
1 tablespoon
to taste
Soy sauce
1 1/2 tablespoons
Oyster sauce
1 tablespoon
2 tablespoons
Juice from grating ginger
approx. 1 teaspoon
White toasted sesame seeds
approx. 2 tablespoons
Vegetable oil for deep frying
as needed


1. Remove the skin from the chicken breast, and slice the meat into 1 cm wide strips. Rub in a small amount of salt and sake and set it aside.
2. Coat the chicken from Step 1 thinly and evenly with katakuriko. Deep fry in 180℃ vegetable oil. When done, place onto a sheet of paper towel to drain the excess oil.
3. In a non-stick frying pan, heat the soy sauce, honey, and oyster sauce and reduce until thick. Turn the heat off, and mix in the juice from grating ginger. Then add the chicken from Step 2 and coat it with the sauce. Finally add the white toasted sesame seeds, and toss everything together to finish.
4. Someone advised me that the sauce may harden if overcooked since you're using a decent amount of honey. Maybe that's something to keep in mind.

Story Behind this Recipe

A photo I saw on a frozen food package (it was something like fried chicken coated with sesame seeds) looked so tasty that I wanted to make something like it! That's how I came up with this recipe.