Picnic Sesame Chicken with Honey-Mustard Dipping Sauce

4whole boneless, skinless chicken breast, or 2 pounds chicken tenders
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
2 tablespoons toasted sesame oil
¼ cup (2 ounces) vegetable oil
3 tablespoons soy sauce
¼ cup (2 ounces) good-quality mayonnaise
2 cups (8 ounces) sesame seeds, lightly toasted (see note)

Honey-Mustard Dipping Sauce

½ cup (4 ounces) Dijon mustard
½ cup (4 ounces) honey
¼ cup (2 ounces) cider vinegar
1 tablespoon fresh lemon juice
½ cup (4 ounces) canola oil
¼ cup (2 ounces) mild olive oil
Freshly ground black pepper

Wash the chicken and pat it dry. If using whole breast, cut them crosswise against the grain into 2 1/2 – inch strips. Season both sides of the chicken with the salt and pepper. Put the sesame oil, vegetable oil, soy sauce, and mayonnaise in a small bowl; and whisk to combine. Place the chicken and the mayonnaise mixture in a heavy-duty zippered plastic bag or in a glass bowl. Toss or mix to cover all the pieces (if using a bowl, cover with plastic wrap), then refrigerate for at least 1 hour or up to 24 hours.

When ready to cook the chicken, preheat the oven to 425 F with the rack in the upper third (but not highest position) of the oven. Pour the sesame seeds into a gallon-size zippered plastic bag. Transfer the chicken pieces from the marinade into the bag with the sesame seeds. Press on the bag lightly and try to coat each piece of chicken with seeds. Lay the pieces in one layer on an aluminum foil-lined shallow baking dish and bake for 20 minutes, or until the chicken is opaque throughout.

Meanwhile, make the dipping sauce: put the mustard, honey, vinegar and lemon juice in the work bowl of a food processor and pulse 6 to 8 times to combine well. Slowly add the canola oil and then the olive oil through the feed tube with the processor blade running. When the sauce has thickened and all the oil is added, add pepper to taste and process to mix well. (To make the sauce by hand, whisk together the mustard, honey, vinegar, and lemon juice in a medium bowl. Add the canola oil and the olive oil in very thin, steady stream, whisking constantly. Whisk in pepper to taste.) Store the dipping sauce in a covered, non reactive container for at least 1 hour and up to 24 hours before serving.

Place the chicken under the broiler about 4 inches from the heat element for 1 to 2 minutes or until the seeds on the top are toasted but not burned. Allow the chicken to cool for 10 minutes at room temperature before refrigerating. Serve hot or cold with the Honey-Mustard Dipping Sauce.

Note: To toast the sesame seeds: Put the sesame seeds in a large, dry, heavy skillet set over high heat. Shake the pan briskly back and forth to move the seeds around, or stir constantly with a wooden spoon, until the seeds turn light golden brown. Transfer immediately to the prepared baking sheet to cool; the seeds will continue to cook briefly, so be careful not to over brown.


This recipe was adapted from The New England Table by Lora Brody. So I tried to do something that was not so “frou, frou” as my best friend calls it. He says I really need bring down my cooking to a level that everybody would understand. This I had to listen to from a man who has a Yacht Master watch that cost more than six months of my rent, I digress. But, I gave it a try anyway. So overall this was something that I was satisfied with but not thoroughly enjoyed. I think what threw it off for me was the sesame seeds. I didn’t really like the dry taste that the sesame seeds provided. It gave me something in my mouth that was not pleasant (if you know what I mean and get your mind out of the gutter.) So I would have tried this done this without the sesame seeds or maybe breaded the chicken with bread crumbs or panko to keep with the Asian theme. But, if you like the dry taste in your mouth, then go right ahead and eat the damn thing. But me, I could do without it. Happy cooking until next time.