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Gluten-Free Crispy Sesame Chicken Tenders



Servings 4


Prep Time

20 minutes


Cook Time

20 minutes


Total Time

40 minutes

kikkoman products used:


Gluten free non-stick cooking spray
1¼ cups Kikkoman® Gluten-Free Panko
¼ cup untoasted sesame seeds
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
½ cup mayonnaise
2 tablespoons Kikkoman® Gluten-Free Soy Sauce
2 teaspoons Kikkoman® Sesame Oil
1½ pounds chicken tenders

Dipping Sauce
3 tablespoons Kikkoman® Rice Vinegar
2 tablespoons Kikkoman® Gluten-Free Soy Sauce
3 tablespoons honey
1 tablespoon chili garlic sauce
2 teaspoons Kikkoman® Sesame Oil
1 green onion, finely minced
1 teaspoon sesame seeds


  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil, top with a wire cooling rack, and spray the rack with cooking spray.
  2. Heat a dry, heavy skillet over medium heat. Add the Panko in an even layer and cook, stirring frequently, until it starts to brown. Add the sesame seeds and continue to cook, stirring frequently, until the mixture is a deep golden brown. Remove from heat, stir in the oil and salt, coating the Panko and seeds well. Pour mixture into a shallow bowl.
  3. Combine the mayonnaise, soy sauce, and sesame oil in another shallow bowl.
  4. Dredge the chicken tenders in the mayonnaise mixture, then coat in the Panko, and place on the rack of the prepared baking sheet. Bake for 15 minutes or until the chicken is cooked through. Serve with the dipping sauce

Dipping sauce

  1. Combine the rice vinegar, soy sauce, honey, chili garlic sauce, and sesame oil. Pour into a small serving bowl, top with the green onions and sesame seeds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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