Reviewed: Jan. 5, 2005

Although not like sesame chicken I get in the restaurants (not sweet at all) this is very easy and great flavor. i also doubled the soy sauce, flour, etc. Will definitely make it again

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MKJDD

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Reviewed: Dec. 22, 2004

I loved this chicken! It is tasty, tender, quick, and easy! I had to add more flour and added a bit of garlic powder to the flour mix. Thanks for the recipe.

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LoveTo Bake

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Reviewed: Dec. 19, 2004

This came out great! I actually doubled the recipe in everything but the chicken, and I pounded the chicken breast halves to tenderize them and make them flatter. We had it 24 hours after I made it and it was really moist and very tasty. Also, since I keep kosher, I substituted the melted butter for some non-dairy, Pareve buttery spray (Mazola has one, and there is an Albertson's brand one as well). If it is coming out dry for anyone, try baking it covered for the first 15 to 20 minutes.

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ulic

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: University Heights, Ohio, USA

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Reviewed: Nov. 26, 2004

It was hard (at first) to find sesame seeds, because I have never cooked with them, but that was the most difficult part of this delicious recipe!

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GypsybvW

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 26, 2004

This was a wonderful recipe! Very flavourful with the sesame seeds and soy sauce, although I had to double the recipe for the amount of chicken so there would be enough to coat each one to allow the flavour to come through. I'll definitely be making this one again, it smelled divine!

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Larissa

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Reviewed: Nov. 17, 2004

My husband was skeptical when it came out of the oven but wasted no time in devouring it. The chicken was nice and moist and had a terrific flavor. This recipe will definitely get a second chance in my house, but next time I think I would increase the soy sauce, butter, and amount of flour.

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CHARPMIND

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Reviewed: Oct. 30, 2004

well, im 14 years old and me and a friend made this one night along with a few other chinese dishes for our families. it wasn't my favorite. it was easy to make, it was kind of bland. my mom liked it, but i dont think ill make it again.

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cook girl

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2004

Good with rice and easy to make. The chicken was moist and flavorful, but that is because I more than doubled the amount of soy sauce, flour and pepper. I used a glass dish, and the chicken was a little stuck on the bottom and the extra soy sauce got a little burnt around the edges, but that was my fault for adding so much. MMMmm I love soy sauce! I will deffinetly make this again!

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JBDREAMER

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Reviewed: Oct. 12, 2004

great! a little salty

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mmetzger

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Reviewed: Oct. 6, 2004

Amazing!

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GEEZERLAW

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Reviewed: Sep. 22, 2004

This was a pretty good dish. It was nothing like sesame chicken that you get in any restaurant around here but I could tell from the recipe that it would not be. I will be making it again.

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DOGLOVER22

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Reviewed: Sep. 7, 2004

This was pretty bland. My husband did not like it all. I have to admit, it sounded a lot better than it turned out to taste. I was looking forward to it too, because I love sesame seeds, but it just didnt help this one out.

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AL524

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Reviewed: Sep. 3, 2004

Quick and easy to make. Very moist and juicy. I cooked 5 chicken thighs for 50 minutes at 375. I didn't toast the sesame seeds prior, but they toasted quite a bit in the oven. You could taste the soy sauce which made it much better, but the sesame seeds gave it a slightly unpleasant texture.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Sep. 3, 2004

This was some of the best chicken I've ever tasted, and I'm not big on chicken. I roasted the sesame seeds for 5 minutes at 400, then poured them out onto a paper plate immediately to cool. I agree with most that more flour & sesame seeds are needed to dredge the chicken in. I used sr flour and no salt & it was perfect. I also added a few good dollops of honey to the soy sauce. The sesame seeds made the wonderful flavor, it was so yummy. I'll make this many times. Thanks for posting this great dish.

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Sheila In FL

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Reviewed: Aug. 23, 2004

Wow this is great! It's lighter than the restaurant style sesame chicken since it's not fried...in fact I prefer it baked! It's a second helping recipe for sure!

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Aug. 18, 2004

Really, really good. I altered this recipe a bit, though. I added 1 T. garlic and 1/2 T. sweet/sour sauce to the soy in the pan. I also dredged the chicken through plain flour, then dredged through 2 beaten eggs, then through the flour/sesame mixture given in the original recipe. The results were fabulous!

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Mary K.

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2004

This recipe turned out really well, the only thing is that the chicken really stuck to the pan. I cooked it at 400 degrees for about 35 minutes in a glass 13 x 9 pan and I wasn't sure I was going to be able to get the chicken out. I don't know if spraying it with Pam first would help or not. I will be making this recipe again, the family liked it.

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