SESAME CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
- In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE
Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
- Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
Nutrition Facts : Calories 542 kcal, Carbohydrate 47 g, Protein 26 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 136 mg, Sodium 1915 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
ASIAN SESAME CHICKEN
Chicken breasts are coated with plenty of crunchy sesame seeds, cooked in a skillet until golden and served with tart-sweet ginger dressing. Sesame seeds can be store up to six months in the freezer.
Provided by UnknownChef86
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine sesame seeds, breadcrumbs, and salt in pie plate.
- Beat egg in medium bowl.
- Dip chicken in egg.
- Dip both sides chicken in sesame seed mixture to coat.
- Heat oil in large nonstick skillet over medium-high heat.
- Cook chicken 6-7 minutes per side until cooked through.
- Transfer to plate.
- Whisk vinegar, pepper, onion, sugar, ginger, salt and crushed red pepper in a medium bowl.
- Whisk in oil.
- Toss chicken in with the dressing.
- Transfer in a plate.
- Serve with hot rice.
Nutrition Facts : Calories 411.3, Fat 25, SaturatedFat 3.8, Cholesterol 121.3, Sodium 743.3, Carbohydrate 13.4, Fiber 2, Sugar 4.4, Protein 32.3
ASIAN HONEY SESAME CHICKEN
Steps:
- RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
- HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
- BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.
SESAME OIL CHICKEN
Sesame Oil Chicken is an easy and healthy recipe. If you grew up in Asia, this would remind you of home and childhood. In this recipe, the power of the 3 sauces - oyster sauce, dark soy sauce and light soy sauce gets released to its full potential when combined with the sharp and earthy flavors of ginger. The Chinese cooking wine then completes the dish, and the taste becomes fuller to almost savory perfection. Season with sesame seeds and serve with warm rice for lunch or dinner.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 4
Number Of Ingredients 1
Steps:
- Marinate The Chicken. Place the chicken in a bowl. Add light soy sauce, sesame oil, Chinese cooking oil and white pepper into the boil. Mix well and let it marinate for about 15 minutes.
- Start Cooking. Heat wok and pour in 4 tablespoons of sesame oil, add ginger and fry until fragrant. Add marinated chicken and stir fry for 3-4 minutes. Add light soy sauce, dark soy sauce and oyster sauce, stir well and let it cook for 15 minutes or until sauce thickens. Add 60ml Chinese cooking wine and spring onions, stir and let it cook for another 5 minutes. Turn off heat and set aside. For a thicker sauce, after adding the last ingredient, let it cook for longer.
SESAME CHICKEN
This recipe really satisfies my craving for Chinese food. I serve it over rice with a side of steamed vegetables. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.
Provided by Jenny White
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breast into 1 inch strips or bite size pieces.
- Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
- Cook chicken for about 6 minutes or until no longer pink.
- Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
- Whisk until no corn starch lumps appear.
- Pour sauce mixture into skillet with chicken.
- Cook until sauce thickens slightly.
- You can add more water if sauce is too thick.
- Sprinkle with sesame seeds.
- Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
- Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
ASIAN SESAME CHICKEN SALAD
A copycat recipe for Panera's Asian Sesame Chicken Salad. Crispy, fresh romaine, sliced almonds, sesame seeds, tender sliced grilled chicken, and wonton strips - all topped with a sweet and tangy Asian sesame vinaigrette. So much goodness all packed into ONE salad!
Provided by Marzia
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
- ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.
Nutrition Facts : Calories 560 calories, Carbohydrate 35 grams carbohydrates, Fat 31 grams fat, Protein 36 grams protein
SESAME CHICKEN
Sweet, sticky and crunchy sesame chicken that will have you rethinking your weekly takeout order!
Provided by Aimee Shugarman
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- In a medium bowl combine sugar, tamari, rice wine vinegar and chicken broth. Set aside.
- In a separate bowl, combine chicken pieces with the egg whites and cornstarch, stir until chicken is coated.
- Heat the oil in a large skillet or wok until hot. Fry chicken until golden on both sides about 4-5 minutes depending how big your pieces are. You may need to work in batches. Once the chicken is cooked through remove and drain on paper towels.
- Leaving a few tablespoons of oil in the wok reduce the heat to medium and saute the garlic and red pepper flakes for 30 seconds, just until fragrant.
- Add the tamari sauce mixture to the skillet and increase the heat to medium high. Simmer 10 minutes. then whisk in the remaining cornstarch. When the sauce has thickened add the chicken and toss to coat.
- Whisk the remaining cornstarch into 2 tablespoons of water and add to the skillet. When the sauce has thickened add the chicken and toss to coat.
- Garnish with green onions, sesame seeds, and serve over jasmine rice and broccoli if desired.
Nutrition Facts : Calories 618 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 932 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PERFECT SESAME CHICKEN
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.
Provided by Doreen P
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
- Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g
CRISPY SESAME CHICKEN
Level up a take-out favorite by making this crispy sesame chicken in easy sticky sauce at home. Add rice or noodles for a delicious family dinner.
Provided by Alida Ryder
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
- To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
- Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
- Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
- Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
- Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
- Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.
Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 1751 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
ASIAN CHICKEN SALAD
Lots of color and crunch combine to create a beautiful and delicious, not to mention healthy, version of Asian Chicken Salad that you can make at home.
Provided by Sheila Thigpen
Categories Salad
Time 45m
Number Of Ingredients 19
Steps:
- Grate the ginger and place in a small bowl with a crushed garlic clove. Sprinkle with sea salt and muddle to make a paste.
- Add the rice wine vinegar, sesame oil, soy sauce, honey, and lemon juice and whisk until combined. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper to taste and stir in the toasted sesame seeds.
- Pat the chicken dry with paper towels and place in a large resealable plastic bag. Pour half of the vinaigrette into the bag with the chicken Seal the bag and refrigerate for 30 minutes. Reserve the remaining vinaigrette for tossing the salad.
- While the chicken marinates, toss together the romaine, red cabbage,, red bell pepper, carrots, green onions, and mandarin oranges in a large bowl and set aside.
- Preheat the grill to medium high heat, approximately 400 degrees. Cook the chicken over direct heat (discard the marinade in the bag) for 10 minutes, turning once, until the juices run clear and the chicken is done.
- Remove the chicken to a cutting board and let rest for 5 minutes before slicing or cutting into cubes.
- Add the chicken to the salad and drizzle with the reserved vinaigrette. Top with wonton strips and almonds and serve.
Nutrition Facts : ServingSize 4 servings, Calories 516 kcal, Carbohydrate 29 g, Protein 24 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 433 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 29 g
ADDICTIVE SESAME CHICKEN
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
Provided by MISSFAVOR
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
- Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
- Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
Nutrition Facts : Calories 744.5 calories, Carbohydrate 68.6 g, Cholesterol 87.7 mg, Fat 37.1 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 5.4 g, Sodium 1405 mg, Sugar 50.8 g
SESAME CHICKEN RECIPE
This one pan sesame chicken is the answer to all your quick and easy weeknight dinner dreams.
Provided by Stephanie
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Season the chicken with salt and freshly ground pepper, then toss with 1 tablespoon cornstarch.
- Heat up oil in a large skillet over medium high heat. Cook the chicken in a single layer, until cooked through, golden brown, and crispy, flipping once. Cook in batches, if needed.
- Push the chicken to one side, then add the garlic to the pan and cook until soft, but not brown.
- Add soy sauce, honey, rice vinegar, and sesame oil. Cook over medium heat, stirring until the sauce turns slightly thick and glossy and coats the chicken. Finish with toasted sesame seeds and enjoy hot!
Nutrition Facts : Calories 433 kcal, Carbohydrate 22.6 g, Protein 38.8 g, Fat 22.3 g, SaturatedFat 6.3 g, Cholesterol 180 mg, Sodium 603 mg, Fiber 0.2 g, Sugar 17.4 g, ServingSize 1 serving
SESAME CHICKEN
This Chinese restaurant-inspired sesame chicken recipe is made with pieces of crispy battered chicken tossed in a deliciously sweet sesame sauce.
Provided by Stephanie Keeping
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- In a small saucepan, saute ginger and garlic paste in sesame oil for 1 to 2 minutes, or until fragrant.
- Stir 1½ tablespoons of cornstarch into ½ cup of water.
- Add the soy sauce, rice vinegar, brown sugar, cornstarch/water mixture, and red pepper flakes to the saucepan.
- Simmer over medium heat, whisking occasionally, until sauce thickens to a syrup consistency. This will take approximately 10 minutes.
- Remove from heat.
- Fill a deep stockpot/Dutch oven or frying pan with 2 to 3 inches of oil.
- Affix a food thermometer to the side of the pan and heat the oil to 350°F. This will take about 10 minutes to reach the desired temperature.
- While the oil is heating, prepare the battered chicken. Whisk together the salt, pepper, and flour in a bowl. Then pour the buttermilk into a second bowl.
- Working with just a few pieces of chicken at a time, dip each piece of chicken into the flour mixture to coat it. Then, dip it into the buttermilk. Finally, dip it back into the flour mixture and set it on a separate plate.
- When the oil has reached 350°F, batch cook the chicken. Add 5 to 8 pieces of battered chicken to the hot oil at a time, frying for about 2 minutes and then flipping them over to cook on the other side for another 2 minutes.
- When the chicken is uniformly golden brown, remove it from the oil, draining the excess oil back into the pan, and placing the fried chicken onto a few paper towels to absorb any additional oil.
- Continue batch cooking the chicken, ensuring that the oil maintains a fairly constant temperature of 350°F.
- When all of the chicken has finished cooking, transfer it to a large bowl.
- Pour the sauce over the top and toss to coat evenly.
- Serve over rice immediately then garnish with toasted sesame seeds and green onions, if desired.
Nutrition Facts : Calories 750 kcal, Carbohydrate 112 g, Protein 46 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1381 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
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