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Baked Sesame Chicken Bites
Welcome to our newest *current* obsession.
Crispy, tender, juicy bite-sized chicken pieces that are an explosion of flavors in your mouth.
Slightly sweet with just the right amount of tang. Between the coating on these chicken bites + the delicious sauce…they’re just so good!
I’m obsessed with the sesame seeds in this recipe as they add some toasty flavor but mostly a very appealing texture to these lil’ bites.
My family begs for these chicken bites weekly now… thinking about it, I actually believe these have recently dethroned the Orange Chicken that my family previously always asked for.
Make you a big batch of these Sesame Chicken Bites using your oven OR the air fryer (I’ve included instructions for both) then serve alongside cooked brown rice, quinoa, cauliflower rice, and perfectly steamed broccoli. You’ll be so happy that you did!
Sesame Chicken Bites are EXCELLENT for meal prep too! Just add your brown rice and steamed broccoli 🥦 Stays great in the fridge for 4 days.
➡️ Note: this recipe was tested using gluten-free flour but I do believe oat flour, almond flour, or brown rice flour would work well too!
- 1-1/2 lbs skinless boneless chicken tenders, breasts, or thighs, cut into 1” cubes
- sea salt and ground pepper, to taste
- 1/4 cup GF flour
- 3 large eggs, room temp, beaten
- 1 cup freshly grated parmesan cheese
- 1/3 cup raw sesame seeds
- 1 tsp onion powder
- 1 tsp garlic powder
For the sauce:
- 1/2 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 2 Tbsps rice vinegar
- 1/4 cup raw honey or pure maple syrup
- 1 Tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes, or to taste
- 1 Tbsp Arrowroot powder or cornstarch
- 2 Tbsps water
Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper.
Lightly season your chicken pieces with sea salt and pepper.
Place chicken into a large bowl or bag then add the flour and gently toss throughout to lightly coat chicken on all sides. Shake off any excess.
Prepare 2 shallow plates:
One with your beaten eggs.
On the second plate whisk together the parmesan, sesame seeds, onion, and garlic powder until combined really well.
Dip each piece of floured chicken into the beaten eggs, then transfer to the plate with your parmesan sesame mixture to evenly coat on all sides.
Gently press each piece into the sesame parm mixture to create a nice coating.
Place your coated pieces of chicken on the prepared sheet pan in a single layer.
Very lightly spritz with avocado oil or olive oil spray then bake for 24-26 minutes in your preheated oven, or until the chicken is cooked through and golden brown.
Flip the pieces halfway.
Meanwhile, in a medium saucepan add the coconut aminos, vinegar, honey, sesame oil, and chili flakes. In a small bowl, whisk the Arrowroot/cornstarch and water together until smooth, then add it to the saucepan. Bring this sauce to a simmer, and cook while whisking until thickened, about 2-3 minutes.
Once your chicken is finished baking, remove from the oven and lightly drizzle with the coconut aminos sauce. Gently toss to coat.
Alternatively you may simply use the sauce as a dip for the chicken.
Serve over cooked brown rice and enjoy!
Air fryer instructions:
Instead of using your oven, you may use your air fryer. Depending on the size of your machine, you’ll likely need to cook these in several separate batches.
Your chicken pieces need to be in a single layer in your basket with a little bit of space between them.
Air Fry at 360 degrees f. for 10 minutes. Stir and flip the chicken and then Air Fry for another 5 minutes. Stir and flip one more time, then Air Fry for an additional
3-5 minutes or until the chicken is cooked through.