1/2 cup mayonnaise
1 egg yolk
1 tsp sesame oil
Pinch of mustard powder
Pinch of salt
Pinch of pepper
1 1/2 lb boneless, skinless chicken
6 tbsp sesame seeds
4 tbsp coconut flakes
Preheat the oven to 450°F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together mayonnaise, egg yolk, sesame oil, mustard powder, salt, and pepper.
Add the 1 1/2 lb of 1" chicken chunks and toss to coat.
Spread the sesame seeds and coconut flakes on a plate and combine with your fingers. With one hand, lift each piece of the chicken from the mayonnaise mixture and set it on top of the sesame-coconut mixture.
With the other (clean, dry) hand, sprinkle some of the sesame-coconut on top.
Transfer the chicken to the prepared baking sheet as you do so. The pieces don’t have to be completely coated with sesame-coconut to end up heavenly.
Bake until golden brown and cooked through, 20–22 minutes.
Let cool for 1–2 minutes (to allow the crust to firm up a bit), then serve.