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Sesame Chicken Bites

Sesame Chicken Bites with Sriracha Mayo

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Author My Little Larder



  • 2 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 Tbsp sesame oil
  • 2 garlic cloves crushed or finely grated
  • 1 Tbsp fresh ginger finely grated
  • 500 g/1lb free range chicken thighs cut into bite size (2.5cm/1in) pieces
  • 1 Tbsp black sesame seeds
  • 2 Tbsp white sesame seeds
  • 1/2 cup all purpose flour
  • vegetable oil spray

Sriracha Mayo:

  • 1/2 cup good quality store-bought mayonnaise
  • 1-2 Tbsp sriracha Asian-style hot sauce (see note 1)
  • juice of 1/2 lime


  1. Combine ginger, mirin, soy sauce, sesame oil and garlic in a large non-metallic bowl. Add chicken and toss to coat. Cover and leave to marinate in the refrigerator for at least 1 hour or overnight.
  2. Preheat oven to 200C/400F on fan-bake and line a baking tray with baking paper.
  3. Place sesame seeds, flour and a pinch of sea salt and freshly ground pepper in a ziplock bag (see note 2). Pick up a few pieces of chicken and if required give them a little shake to remove any excess marinade. Place in the ziplock bag containing the flour mixture and give it a shake until the chicken pieces are completely coated in flour. Shake off any excess flour and transfer to the baking tray. Repeat until all the chicken is coated in flour.
  4. Ensure the chicken is arranged in a single layer on the baking tray and it is best if it’s not touching. Take your spray bottle of oil and spray each piece generously in oil. Alternatively, if you don’t have a spray bottle of oil (they are rather cheap at the supermarket though) you can always dip a pastry brush in a little oil and brush each piece of chicken, but I find that sometimes the flour will stick to the brush with this method.
  5. Place chicken in the oven for 10 min. After 10 min remove from the oven and turn over all the chicken pieces. Place back in the oven for another 5 min or longer depending on the size of your chicken pieces.
  6. While the chicken is cooking make the sriracha mayonnaise. Mix together the mayonnaise, sriracha (1-2Tbsp depending on how spicy you like it) and lime juice.
  7. Remove chicken from oven when cooked and serve immediately with sriracha mayonnaise and sliced cucumber.

Recipe Notes

Note 1. Sriracha sauce is an Asian style hot sauce that can be found in the sauce section or Asian section of most super markets. If you can't find Sriracha any Asian-style hot sauce will do, or even a regular hot sauce will do at a pinch.
Note 2. I hate to throw away ziplock bags after one use because it is so bad for the environment (yes there's a little bit of hippy in me!). So I turn it inside out after use, wash it with the dishes then either stick it to the window (the residual water from washing it will stick it to it) then let it dry or place it upside down on the bench to dry. Either way it's economical and eco friendly and you get many uses out of one bag this way.