Sesame-Crusted Chicken Thighs

Sesame-Crusted Chicken Thighs

Last night’s pasta carb load  was just the ticket for my morning jog — ran one, walked two!

The sun is shining, and I want to saturate my soul with  Vitamin D. I’m starving (surprise!) and craving a delicious meal, but I only  want minimum kitchen time. For quick inspiration I often turn to my freezer and  pantry.

When  Amish chicken thighs are on sale, I load up and freeze them. Fortunately I  thought to thaw a package last night. I keep a plastic container filled with  Asian condiments in my pantry. I’ll whip up a quick marinade for the chicken; a  sesame seed coating, cooked in sesame oil, and done!

This recipe also makes a great appetizer. Simply cut  the raw chicken into 1-inch cubes, proceed with the recipe, then — with a  toothpick — skewer a blanched pea pod around the chicken piece. It’s wonderful  served with mayonnaise combined with chili paste for dipping!

Chicken breast may be substituted for the thighs.  Grated ginger, minced garlic, chili or wasabi paste would be wonderful flavor  additions to the marinade, if desired. I served this with Al Dente Sesame  Linguini tossed with asparagus and red pepper. I made a bit of extra dressing to  toss with the pasta. Yesterday’s pasta carb load served me well, why not

I have a small kitchen garden that needs tending. Now I have time to turn the soil in preparation for the lettuce seeds I’ll be  planting tomorrow.

Recipe: Sesame-Crusted Chicken Thighs


  • 1 pound skinless and boneless chicken thighs, trimmed to 2 to 3- inch pieces
  • 1 tablespoon dark soy sauce
  • 2-3 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons corn starch
  • 2 tablespoons white flour
  • 4 tablespoons sesame seeds, either white or a combination of white and black


  1. Whisk together soy sauce, sesame oil and rice wine vinegar. Marinate thighs in mixture, refrigerated, 1-2 hours.
  2. Combine corn starch, flour and sesame seeds. Coat thighs in sesame mixture. In a large sauté pan, heat 1 tablespoon sesame oil over medium to medium-high heat. Cook thighs about 6-8 minutes on each side, in batches if necessary, until cooked through and golden brown. You will need to regulate the heat between medium and medium high to ensure the crust cooks to a crispy golden brown without burning.
  3. Drain on paper towels and serve.

Marinate time: 1-2 hours

Active Time: 20 minutes

Number of servings (yield): 3-4 servings

Copyright © Peggy Lampman’s dinnerFeed.

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