2 ratings

Sesame Chicken Lollipops

Crunchy, salty, and handheld; what more do you need?

These chicken skewers have a slight Asian influence. They can add elegance to any party menu, even your carside tailgate.

This recipe is courtesy of Elegant Affairs.

101 ways to cook chicken.


For the Miso Dip:

  • 1/4 Cup sugar
  • 1/2 Cup white miso paste
  • 1/4 Cup plus 1 tablespoon water
  • 3 Tablespoons rice wine vinegar
  • 2 Teaspoons light soy sauce
  • 1/4 Teaspoon kosher salt
  • 2 Tablespoons peanut oil
  • 1/2 Teaspoon sesame oil

For the Sesame Chicken Lollipops:

  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/4 Teaspoon cornstarch
  • 1/4 Teaspoon baking powder
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons water
  • 1 Teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 Pound skinless, boneless chicken breast meat, cubed into 2-inch pieces
  • 1 quart peanut oil, for frying
  • 2 Tablespoons toasted white sesame seeds
  • Long wooden skewers, as needed
  • Miso dipping sauce, as needed


For the Miso Dip:

In a small bowl, whisk together miso, water, sugar, vinegar, soy sauce, and salt.

While whisking, gradually add peanut and sesame oil until you have a creamy dressing.

For the Sesame Chicken Lollipops:

Sift flour with 2 tablespoons of cornstarch, baking soda, and baking powder.

Mix together soy sauce, water, vegetable oil, and a pinch of sesame oil; stir until smooth.

Fold in chicken until coated with the batter, then cover and refrigerate for 20 minutes.

Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F.

Drop in the battered chicken pieces and fry until they turn golden brown and float to the top of the oil, 3–4 minutes.

Drain on a paper towel lined plate.

Sprinkle with toasted sesame seeds to garnish.

To serve, skewer chicken pieces using long wooden skewers.