If you have time before cooking, let the chicken come to room temperature for 45-60 minutes (this will help it cook more evenly). If using chicken breasts, trim away excess fat and slice into 1-inch lengthwise strips.
In a medium-sized bowl, whisk together the peanut butter, hoisin, sesame oil and 4 tablespoons warm water. If the sauce is too thick, slowly whisk in an additional tablespoon of water until the desired consistency is reached (you can always add more later if needed). Add the garlic, sambal or pepper flakes, and cilantro in bowl, whisking until smooth.
Place the breadcrumbs and sesame seeds in a shallow dish, such as a pie pan. Season chicken with a light sprinkling of salt and pepper on both sides (see photos), then lightly press into the breadcrumb/seed mixture so it adheres on both sides.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until hot, shimmering and just barely starting to smoke (the chicken will quickly cool it down). Cook half of the chicken until golden brown and cooked through, around 3 minutes per side. Transfer to large plate or cutting board lined with paper towels, carefully wipe out skillet, and repeat with remaining oil and chicken.
Serve with the dipping sauce. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Avoid using "natural" peanut butters with this sauce. Some of them have a grainy texture, which leads to a grainy sauce. To make sure I get an even, light sprinkling of salt and pepper, I lift my hand high above the chicken while sprinkling. This keeps it from all dropping in one spot.You definitely want to use a nonstick pan with this recipe, otherwise the sesame seeds might burn before the chicken has a chance to fully cook.Adapted from Cook’s Country