Somewhere between comfort food and fakeaway perfection lives this dish. It’s crispy, sticky, sweet, savoury, and just spicy enough to keep things interesting. The kind of dinner that looks impressive, eats like a treat, and still fits neatly into a midweek window.
Crispy Sesame Chicken Schnitzel
This crispy sesame chicken schnitzel is what happens when classic comfort food meets bold, punchy flavour. Golden, crunchy chicken coated in sesame breadcrumbs, finished with a glossy sweet and spicy sauce that clings to every bite. It’s indulgent, satisfying, and unapologetically messy in the best possible way.
At its heart, this is a schnitzel. Thinly bashed chicken, coated and fried until crisp. But everything else around it pushes it somewhere more exciting. Sesame seeds in the crumb add nuttiness and crunch. The sauce brings sweetness, heat, salt, and richness all at once. And when you serve it with something fresh and crunchy on the side, like a sharp slaw, the whole dish feels balanced rather than heavy.
This is comfort food with confidence.
Why schnitzel is such a brilliant base
Schnitzel works because it’s simple and reliable. Thin meat cooks quickly and evenly. The coating goes crisp without drying out the chicken. And because it’s neutral at its core, it takes flavour extremely well.
That makes it the perfect canvas for bold sauces and garnishes.
By keeping the chicken thin, you get maximum crunch and tenderness in every bite. There’s no thick, dry centre to fight through, just juicy meat wrapped in a golden crust. It’s fast, forgiving, and incredibly satisfying.
The role of sesame in the crumb
Adding sesame seeds to the breadcrumb coating does more than just make things look good. They toast as the schnitzel fries, releasing a deep, nutty flavour that pairs perfectly with both chicken and the sweet-spicy sauce.
They also add texture. That extra crunch makes the coating more interesting and helps it stand up to the sauce without going soggy straight away.
This isn’t just decoration, it’s flavour.
Why shallow frying is worth it here
This isn’t an air fryer recipe pretending to be indulgent. This is the real thing. Shallow frying gives you the even golden crust that makes schnitzel what it is.
The key is temperature. Medium-high heat, enough oil to come halfway up the chicken, and patience. If the oil’s too cool, the coating absorbs fat. Too hot, and it burns before the chicken cooks.
That breadcrumb sizzle test is important. If the crumbs dance, you’re good to go.
The sauce, bold and balanced
The sauce is deliberately loud. It’s sweet, salty, spicy, and rich, all at once.
Soy sauce brings salt and umami.
Ketchup adds sweetness and body.
Sweet chilli gives that sticky glaze quality.
Sriracha adds heat.
Honey smooths everything out.
Sesame oil ties it all back to the crumb.
Garlic and ginger add warmth and depth.
It comes together in minutes and doesn’t need babysitting. Once it bubbles, it’s ready.
This isn’t a subtle drizzle, it’s meant to be spooned generously over the schnitzel, pooling slightly on the plate and soaking into the crust just enough.
Why this dish feels indulgent but still balanced
On paper, this is rich food. Fried chicken, sticky sauce, bold flavours. But serving it with something fresh, crunchy, and sharp changes everything.
A simple slaw, lightly dressed, cuts through the richness and resets your palate between bites. That contrast is what keeps this dish addictive rather than overwhelming.
It’s indulgence done properly.
Perfect for weeknights and weekends
This recipe sits right in that sweet spot. It’s quick enough to cook after work, but impressive enough to serve to someone else. It doesn’t require special prep, and it doesn’t fall apart if you’re multitasking.
You can scale it up easily. You can prep the chicken ahead of time. You can adjust the heat to suit whoever you’re cooking for.
It’s flexible, reliable, and rewarding.
Why people love this kind of food
There’s something deeply satisfying about cutting into a crispy schnitzel and hearing that crunch. Add a glossy sauce and some fresh garnish, and it becomes a proper moment.
This is food that engages all the senses. Crunch, heat, sweetness, savoury depth. It’s not delicate or restrained, and it doesn’t need to be.
This is food you eat with enthusiasm.
Ingredients
2 chicken breasts
For the coating:
40 g plain flour
2 eggs, lightly beaten
75 g panko breadcrumbs
40 g sesame seeds
For the sauce:
3 tbsp soy sauce
3 tbsp tomato ketchup
2 tbsp sweet chilli sauce
1 tbsp sriracha
1 tbsp honey
2 tbsp sesame oil
2 tsp garlic paste
2 tsp ginger paste
To garnish:
Sesame seeds
Spring onions, sliced
Method
Place the chicken breasts into a sandwich bag and carefully bash them out until they are about ½ cm thick.
Set up three trays. One with the flour, one with the beaten eggs, and one with the breadcrumbs and sesame seeds mixed together.
Coat each chicken breast in the flour, then dip into the egg, and finally coat thoroughly in the sesame breadcrumb mixture.
Heat a generous amount of cooking oil in a large frying pan over a medium to high heat. Test with a few breadcrumbs, if they sizzle immediately, the oil is ready.
Shallow fry the schnitzels until golden and crispy on both sides. Cook in batches if needed. Once cooked, transfer to kitchen paper.
To make the sauce, add all the sauce ingredients to a saucepan and bring to the boil. Let it bubble for a minute until glossy.
Serve the schnitzels hot, spooning over the sweet and spicy sauce. Finish with sliced spring onions and extra sesame seeds.
FAQs
Can I use chicken thighs instead of breasts?
Yes, but they’ll need to be butterflied and flattened properly. Breasts give the most classic schnitzel texture.
Can I bake or air fry these?
You can, but you won’t get the same crunch. Shallow frying gives the best result for this dish.
Is the sauce very spicy?
It’s medium heat. Reduce or remove the sriracha if you want it milder.
Can I make the sauce ahead of time?
Yes. It keeps well in the fridge for up to 3 days and reheats easily.
How do I stop the coating falling off?
Make sure the chicken is dry before coating and press the breadcrumbs on firmly.
What should I serve this with?
A crunchy slaw, steamed rice, or even fries all work well.
Crispy, sticky, bold, and deeply satisfying, this sesame chicken schnitzel is comfort food turned all the way up. It’s fast, indulgent, and exactly the kind of dinner that makes people ask when you’re cooking it again.
Crispy Sesame Chicken Schnitzel
Ingredients
- 2 chicken breasts
- 2 eggs lightly beaten
- 40 g plain flour
- 75 g panko breadcrumbs
- 40 g sesame seeds
For the sauce:
- 3 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tsp garlic paste
- 2 tsp ginger paste
To garnish:
- Sesame seeds
- Spring onions sliced
Instructions
- Pop the chicken breasts into a sandwich bag, then bash each one out carefully until it’s about half a centimetre thick.
- Get 3 trays ready. One with flour, one with the eggs, and in the last one add the breadcrumbs and sesame seeds and mix well.
- Coat the chicken breasts in the flour, then the eggs, and finally the sesame breadcrumbs.
- Heat a good amount of cooking oil in a large frying pan over a medium to high heat. Add some breadcrumbs into the pan, and if they sizzle, it’s ready to go. Shallow fry each sesame schnitzel until they are golden and crispy on both sides. You may need to do these one at a time.
- Once golden and crispy, remove them from the pan and onto kitchen paper.
- Meanwhile, make the sauce by adding all the sauce ingredients into a pan and bring to the boil.
- Dish the sesame schnitzel up, then pour over some of the sweet and spicy sauce. Sprinkle over some sliced spring onions and sesame seeds.
