Kevin Dundon's sesame crusted chicken with a soy sauce from Today with Maura and Dáithí.


Serving: 4

  • 4 boneless skinless chicken breasts,
  • salt and black pepper
  • 100g sesame seeds
  • 1 tsp chili flakes
  • 2 tbsp oil


  • 4 garlic cloves, finely chopped
  • 1 tbsp ginger, grated
  • 100ml rice wine or mirin
  • 1 tbsp hoisin sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp toasted sesame oil
  • 1 teaspoon fresh herbs, chopped
  • 1 tbsp soy sauce


  • ¼ Red Cabbage, thinly sliced
  • 50g Beansprouts
  • Rocket leaves to serve.


  1. Preheat oven to 180C/350F/Gas Mark 4. In a bowl combine the sesame seeds and chilli flakes, set aside until required.
  2. Butterfly the chicken fillet and season with some salt and pepper. Coat the chicken in the sesame seed and chilli flakes.
  3. Heat the oil in a large non-stick pan, add the chicken and cook for 3 - 4 minutes on each side, the place the pan in a preheated oven for 5 – 6 minutes until cooked through.
  4. In the meantime, prepare the sauce by combining the ingredients in a bowl.
  5. Serve the chicken with some shredded cabbage, rocket and beansprouts with the sauce on the side.