Tuxedo Sesame Crusted Chicken with Wasabi Slaw
main dishes

Tuxedo Sesame Crusted Chicken with Wasabi Slaw

Crisp panko-coated chicken makes a stunning presentation with its flecks of black and white sesame seeds. An Asian slaw seasoned with pungent wasabi makes a tasty accompaniment.
  • 15m

    prep time

  • 20m

    Cook Time

  • 342


  • 20



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Wasabi Slaw

  • 1 tablespoon wasabi powder
  • 1 tablespoon water
  • 4 teaspoons rice vinegar Substitutions available
    • cider vinegar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1/4 teaspoon salt
  • 1 cup thinly sliced bok choy
  • 1 cup thinly sliced Napa cabbage
  • 1 small red bell pepper, cut into thin 2-inch strips (1 cup)
  • 1/2 small unpeeled cucumber, quartered lengthwise, seeded and thinly sliced (1/2 cup)

Tuxedo Sesame Crusted Chicken


  • For the Wasabi Slaw, mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve

  • For the Chicken, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and cayenne pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures

  • Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw

Nutrition information (per Serving)



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