Crispy Sesame Chicken Strips Without Breadcrumbs — Low-Carb Crunch

If you’re searching for a chicken strip recipe without breadcrumbs and without deep frying, this is it. These sesame chicken strips are coated in cornflour, beaten egg and a generous layer of sesame seeds, producing a naturally crisp exterior and tender, juicy chicken inside. They make a great party snack, starter or a speedy family dinner.

This is not an Asian-style sesame chicken with sticky sauce; instead it’s a simple method for replacing breadcrumbs with nutty sesame seeds to get wonderfully crunchy chicken goujons. If you prefer an Asian-style sesame chicken with sauce, look for an alternative recipe that suits that flavour profile.

I developed this recipe years ago to impress the in-laws at a barbecue. I served the sesame goujons as a starter and they went down a treat — though it did mean I ended up frying starter after starter while everyone else enjoyed the barbecue outside.

The strips are made from tender chicken breast, coated in cornflour, dipped in egg, and rolled in sesame seeds before being shallow-fried to a golden finish. Bite through the crisp sesame crust to reveal succulent chicken — simple, satisfying and quick to prepare.

They’re easy enough for a midweek meal and attractive enough for guests. Serve them hot with dips or cold as part of a buffet or salad plate.

Why you’ll love these sesame chicken goujons

• Very easy to make. Once coated, shallow-fry the strips for a few minutes until golden and crisp.
• Few ingredients required. Chicken breasts, sesame seeds, cornflour, an egg and a little salt are all you need.
• Good value. Thinly sliced breast meat stretches further — one breast will typically make enough strips for 2–3 people as an appetiser.
• Prep ahead. Coat the strips and refrigerate them covered; fry just before serving.
• Toasted sesame flavour. Shallow frying toasts the seeds and gives the coating a tasty nutty crunch.
• Versatile meal option. Serve as a starter, snack or with salads and crusty bread for an easy main.

Recipe information

Prep time: 20 minutes to slice and coat, plus 20 minutes resting in the fridge.

Cooking time: About 20 minutes total (6–7 minutes per batch).

Yield: Approximately 16 chicken strips. Increase ingredients proportionally if you want more. One egg is sufficient for two chicken breasts.

Ingredients for sesame chicken strips

You can find exact quantities in the recipe card at the end of this post, but the essentials are:

• Chicken breast fillets — butterfly and slice into long thin strips about 6 mm (1/4 inch) thick. Boneless thighs can be used but will take slightly longer to cook.
• Cornflour (cornstarch) — the first dry coating. Plain/all-purpose flour is an acceptable substitute.
• Egg — lightly beaten for the wet coating stage.
• Sesame seeds — raw seeds toast nicely in the pan; use white or a mix of white and black for contrast.
• Salt — optional, to season before coating.
• Sunflower oil — or another neutral oil for shallow frying; enough to cover the base of the pan (around 2–3 tablespoons depending on pan size).

Instructions

Tips for success

Follow these tips to ensure even cooking and a stable coating:

• Slice the strips thinly and evenly so they cook through before the coating darkens.
• Uniform thickness ensures consistent cooking across all pieces.
• Cooked chicken should reach 75°C (165°F) internally and be white with no pink when cut open.
• Use the dry-wet-dry method: cornflour, then egg, then sesame seeds for best adhesion and texture.
• Coat using two hands — one for dry dip and egg transfer, the other to press seeds on — to avoid clumping on your fingers.
• Rest the coated strips in the fridge for 20 minutes so the coating sets and resists falling off while frying.
• Measure sesame seeds conservatively and top up the bowl as needed to avoid wastage.

Serving suggestions

As a starter or appetiser

Serve hot or cold with a selection of dipping sauces. A simple and popular choice is honey mustard (recipe below), but sweet chilli, sweet and sour, or creamy dips also pair well.

Honey mustard dipping sauce (quick)

Mix together:

• ½ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

Adjust honey or mustard to taste for sweetness or tang.

As a main meal

Serve the goujons with fresh salads and crusty bread for a light main. They work well with pasta salads, roasted vegetable salads or green bean salads paired with a zesty dressing.

Equipment

Basic kitchen tools required:

• Three shallow bowls for the coating stages.
• Sharp knife and chopping board to slice the chicken evenly.
• Frying pan and a spatula for shallow frying.

Storage and freezing

Store cooked leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven, air fryer or microwave until warmed through.

You can freeze uncooked coated strips for meal prep: arrange in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to three months. Fry from frozen over slightly lower heat and add a few minutes per side, checking that the internal temperature reaches 75°C (165°F) before serving.

Note: Do not refreeze strips made from chicken that was previously frozen and thawed.

FAQ

Save for later

If you want to keep this recipe handy, save the page or pin an image to your recipe board so you can find it again when you need a quick, crowd-pleasing chicken snack.

Related recipes

For more chicken and poultry dishes, check other recipes on the site; here are a few suggestions you might enjoy.

📋The recipe