Copycat TGI Friday’s Jack Daniel’s Sesame Chicken Strips Recipe
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| Craving that sweet, sticky, smoky TGI Friday’s flavor? These copycat sesame chicken strips bring the crunch, glossy glaze, and takeout-style comfort home. |
If you’ve ever gone out craving something sweet, sticky, savory, and just a little smoky, there’s a good chance you’ve had your eye on TGI Friday’s-style Jack Daniel’s Sesame Chicken Strips. They’re the kind of restaurant favorite that hits all the right notes: crispy chicken, glossy sauce, toasted sesame flavor, and that bold, slightly caramelized finish that makes you keep reaching for one more piece.
This homemade version brings that same comfort-food feeling right into your own kitchen. It’s easy enough for a weeknight if you plan ahead a little, but it also feels special enough for game day, casual parties, or a fun Friday night dinner at home.
If you’ve been searching for a copycat TGI Friday’s Jack Daniel’s Sesame Chicken Strips recipe, you’re in the right place.
A Little Background on TGI Friday’s and This Iconic Dish
TGI Friday’s has long been known in the USA for casual dining favorites that feel bold, fun, and a little indulgent. The restaurant built its reputation on crowd-pleasing appetizers, burgers, chicken dishes, and sauces packed with rich flavor. For many people, Friday’s brings back memories of family dinners, birthday meals, or splitting appetizers with friends.
The Jack Daniel’s Sesame Chicken Strips style dish became popular because it blends a few things people love all at once:
- Crispy breaded chicken
- A sticky, sweet glaze
- Nutty sesame flavor
- A little smoky depth
- That restaurant-style glossy finish
The result is a plate of chicken strips that are crunchy on the outside, juicy on the inside, and coated in a sauce that smells warm, sweet, and just a little bold. Think of it like a cross between your favorite chicken tenders and a takeout-style sesame glaze, with a deeper, richer flavor.
Important note: “TGI Friday’s” and “Jack Daniel’s” are trademarks of their respective owners. This is a copycat recipe inspired by the flavors of the dish and is not the original recipe or an official restaurant recipe.
Why You’ll Love This Copycat Sesame Chicken Recipe
There are a lot of chicken strip recipes out there, so why make this one?
- It uses easy-to-find grocery store ingredients.
- You get that crispy coating and sticky glaze at home.
- It works for dinner, party food, or meal prep.
- The sauce tastes fancy, but the steps are very manageable.
- It can be fried, baked, or adapted for the air fryer.
I love serving these with fries, steamed broccoli, or a scoop of rice. If you’re feeding kids and adults at the same time, this recipe is a nice middle ground. It feels fun, but it’s still familiar.
Ingredients
Serves: 4 to 6
Prep time: 25 minutes
Cook time: 20 minutes
Total time: About 45 minutes
For the chicken:
- 1 1/2 pounds chicken tenderloins, or boneless skinless chicken breasts cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 2 tablespoons water
- Vegetable oil, for frying
For the sesame Jack Daniel’s-style sauce:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/2 cup pineapple juice
- 1/4 cup water
- 1/3 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Jack Daniel’s Tennessee whiskey
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For finishing:
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Approximate Nutrition Per Serving
These numbers are estimates and can vary depending on portion size and how much oil is absorbed during cooking.
- Calories: 520
- Protein: 32g
- Carbohydrates: 43g
- Fat: 24g
- Fiber: 1g
- Sugar: 18g
- Sodium: 980mg
How to Make Copycat TGI Friday’s Jack Daniel’s Sesame Chicken Strips
This recipe is easier if you think of it in three parts: make the sauce, bread the chicken, then fry and glaze. Once you break it down, it’s very doable.
Step 1: Make the sauce base.
Set a medium saucepan over medium heat. Add the sesame oil. Once warm, add the minced garlic and cook for about 30 seconds, just until fragrant. Don’t let it brown too much. Burned garlic can make the whole sauce taste harsh.
Step 2: Build the flavor.
Pour in the pineapple juice, water, teriyaki sauce, soy sauce, brown sugar, honey, apple cider vinegar, whiskey, and lemon juice. Stir well until the brown sugar dissolves. Bring the mixture to a gentle simmer.
Step 3: Thicken the sauce.
In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth. Slowly pour that slurry into the simmering sauce while stirring. Let it cook for 2 to 4 minutes, stirring often, until the sauce thickens into a glossy glaze. It should coat the back of a spoon. Turn off the heat and set it aside.
Step 4: Prep the breading station.
In one shallow bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and onion powder. In a second bowl, whisk the eggs with 2 tablespoons water.
Step 5: Coat the chicken.
Pat the chicken dry with paper towels. This helps the coating stick better. Dip each piece first into the flour mixture, then into the egg wash, then back into the flour mixture again. Press lightly so the coating sticks well. Place the breaded chicken on a tray or plate.
Step 6: Let the coating rest.
Leave the breaded chicken to rest for 5 to 10 minutes before frying. This small step helps the coating stay on better during cooking. It’s a little trick that makes a big difference.
Step 7: Heat the oil.
Pour about 2 inches of vegetable oil into a deep skillet or heavy pot. Heat it to 350°F. If you have a thermometer, use it. It takes the guesswork out. If the oil is too cool, the chicken gets greasy. If it’s too hot, the outside browns before the inside cooks through.
Step 8: Fry the chicken in batches.
Carefully lower a few chicken strips into the hot oil. Do not crowd the pan. Fry for 3 to 5 minutes per batch, turning as needed, until golden brown and cooked through.
Food safety reminder: Chicken should reach an internal temperature of 165°F in the thickest part. Use an instant-read thermometer to be safe.
Step 9: Drain the chicken.
Move the cooked chicken to a wire rack set over a sheet pan or to a paper towel-lined plate. A wire rack helps keep the coating crisp.
Step 10: Glaze the chicken.
You have two good options here:
- For extra crispy chicken: Drizzle or brush the sauce over the strips just before serving.
- For a full restaurant-style glaze: Toss the hot chicken gently in a bowl with some of the sauce until coated.
Step 11: Add the finishing touch.
Sprinkle with toasted sesame seeds and sliced green onions. Serve right away while the chicken is hot and the glaze is shiny and sticky.
Best Side Dishes to Serve With Sesame Chicken Strips
Not sure what to serve with them? Here are some easy favorites:
- French fries or waffle fries
- Steamed white rice
- Fried rice
- Roasted broccoli
- Asian slaw
- Mashed potatoes for a fun comfort-food twist
- Mac and cheese if you want a family-style dinner spread
If you ask me, these are especially good with rice because the extra sauce doesn’t go to waste.
Simple Home Kitchen Shortcuts
If you want to make this easy sesame chicken strips recipe even simpler, here are a few shortcuts that work well.
Use store-bought chicken tenders.
This saves cutting time and keeps the pieces uniform.
Use bottled teriyaki glaze.
If you’re in a pinch, you can use a thick teriyaki sauce and add a little pineapple juice, honey, and sesame oil to create a quicker version of the glaze.
Air fryer method.
Spray the breaded chicken lightly with cooking spray. Air fry at 400°F for 10 to 12 minutes, flipping halfway through, until golden and the chicken reaches 165°F. Then toss or drizzle with warm sauce.
Oven-baked method.
Place breaded chicken on a greased wire rack over a baking sheet. Spray lightly with oil. Bake at 425°F for 15 to 20 minutes, flipping once, until cooked through and crisp.
Meal prep tip.
Make the sauce up to 3 days ahead and keep it in the fridge. Reheat gently before serving.
Allergy-Friendly and Diet Modification Ideas
One thing that sets a good home recipe apart is flexibility. If someone at your table has food allergies, sensitivities, or a different way of eating, don’t worry. There are plenty of ways to adjust this recipe.
Gluten-free option
- Use a gluten-free all-purpose flour blend.
- Make sure your cornstarch is certified gluten-free if needed.
- Swap the soy sauce for gluten-free tamari.
- Use a gluten-free teriyaki sauce.
- Double-check all bottled ingredients, since hidden gluten can sneak in.
Dairy-free option
- This recipe is naturally close to dairy-free as written.
- Just double-check your teriyaki sauce and any sides you serve with it.
Egg-free option
- Instead of egg wash, dip the chicken in plain unsweetened almond milk or oat milk, then coat in the flour mixture.
- You can also use a simple mixture of 3 tablespoons mayo thinned with 1 tablespoon water for better coating adhesion, if eggs are the only concern and mayo fits your needs.
Soy-free option
- Use coconut aminos in place of soy sauce.
- Look for a soy-free teriyaki substitute, or make a quick one with coconut aminos, honey, ginger, and garlic.
Nut-free option
- This recipe does not rely on nuts, but always check bottled sauces for cross-contact warnings.
- Sesame is a separate allergen for some people, so skip the sesame oil and sesame seeds if needed.
Sesame-free option
- Replace sesame oil with a neutral oil or a tiny splash of olive oil.
- Leave off the sesame seed garnish.
- The sauce will still be tasty, just a little less nutty.
Alcohol-free option
- Replace the whiskey with extra pineapple juice plus 1 teaspoon Worcestershire sauce or a small splash of apple juice and a drop of liquid smoke.
- This will not taste exactly the same, but it gives you that deeper flavor note.
Lower-sugar option
- Cut the brown sugar to 2 tablespoons.
- Reduce the honey slightly.
- Choose a lower-sugar teriyaki sauce if available.
Paleo-inspired option
- Use arrowroot starch instead of cornstarch.
- Use almond flour or cassava flour in place of regular flour.
- Swap soy sauce for coconut aminos.
- Use honey instead of brown sugar.
- Pan-fry lightly or bake instead of deep frying if preferred.
Vegetarian or vegan idea
- Use battered cauliflower florets, tofu strips, or seitan in place of chicken.
- For vegan breading, use plant milk instead of egg.
- Replace honey with maple syrup or agave.
- Make sure your sauces are vegan-friendly.
Tips for the Best Copycat Chicken Strips
- Toast the sesame seeds for more flavor. Even a minute in a dry pan can wake them up.
- Don’t skip drying the chicken. Moisture is the enemy of crisp breading.
- Fry in batches. Crowding lowers the oil temperature and makes the coating soggy.
- Serve right away. This dish is best when the chicken is fresh and the sauce is warm.
- Keep extra sauce on the side. People always want more.
Storage and Reheating
If you have leftovers, store the chicken and sauce separately if possible.
- Refrigerator: Store for up to 3 days in airtight containers.
- Freezer: Freeze the cooked, unglazed chicken for up to 2 months.
- Reheating: Warm chicken in a 375°F oven or air fryer until hot and crisp. Heat the sauce separately on the stove or in short microwave bursts.
Food safety note: Reheat leftovers to 165°F before eating.
Frequently Asked Questions
Can I make this without frying?
Yes. The air fryer and oven methods both work well. Frying gives the most classic restaurant-style texture, but baking and air frying are great home-friendly options.
Does the alcohol cook off?
Some alcohol cooks off during simmering, but not always all of it. If that matters for your household, use the alcohol-free substitution above.
Can I use chicken thighs?
Yes, boneless skinless chicken thighs work well and stay juicy. Just cut them into even strips and cook to 165°F.
What if my sauce gets too thick?
Add a splash of water or pineapple juice and stir over low heat until loosened.
What if my sauce is too thin?
Mix a little more cornstarch with cold water and add it slowly while simmering.
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