Chicken With Sesame Seeds Food

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

CHICKEN WITH SESAME SEEDS

Steps:

• Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
• Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
• After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
• Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
• Add all the sauce ingredients and bring to the boil.
• Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.

BAKED CHICKEN WITH TOASTED SESAME SEEDS

Steps:

• Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

GRILLED CHICKEN WITH CHILLI & SESAME SEEDS

Steps:

• Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
• While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
• Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°

CHICKEN TENDERS WITH PUMPKIN, SESAME AND POPPY SEED BREADING

Steps:

• Line a large baking sheet with parchment paper. Line a separate large baking sheet with paper towels and a wire rack.
• Combine the garlic powder, paprika, salt and black pepper in a small bowl. Mix the flour with 2 teaspoons of the seasoned salt in a large shallow bowl and set aside. Whisk the egg in a large shallow bowl and set aside. Combine the panko, pumpkin seeds, poppy seeds and sesame seeds in a large shallow bowl and set aside.
• Sprinkle both sides of the chicken with the remaining 1 1/2 teaspoons seasoned salt.
• Heat the oil in a large skillet over medium-high heat (it should be about 1 inch deep) until it registers 375 degrees F on a deep-fry thermometer.
• While the oil is heating up, bread the chicken in small batches. First, place the chicken in the flour mixture, coating each tender evenly and dusting off any excess flour. Then place the chicken in the egg wash, making sure each tender is covered. Place the tenders in the panko mixture, rolling the chicken so each tender has a nice coating. Be sure not to overcrowd the bowls with chicken, as you want each tender properly coated. Place the breaded chicken on the parchment-lined baking sheet.
• Cook the chicken until golden brown and an internal temperature of 165 degrees F, 4 to 6 minutes on each side. If the chicken is browning too fast, lower the heat. Place the cooked chicken on the wire rack and serve hot.

PERFECT SESAME CHICKEN

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.

ASSAMESE CUISINE: CHICKEN WITH SESAME SEEDS

Steps:

• Wash the chicken.
• Heat a deep bottomed vessel and put the oil.
• saute the onions and chillies till they turn golden brown.
• Add the chickens.
• Add salt and turmeric according to taste.
• Saute and cover with the lid.
• Keep the heat minimum.
• After 5 minutes, add the cumin powder and ginger garlic paste.
• Mix well and cover with the lid again.
• Cook for 15 minutes or till the chicken is almost done on low heat.
• Stir occasionally.
• Meanwhile, make paste of the soaked sesame seeds.
• As the chicken is almost done, add the sesame paste and mix well.
• Add One glass of water and bring it to boil.
• Cover with the lid.
• Cook till the water dries up.
• Adjust the salt and voila! Your exotic chicken dish is ready.

HONEY & SOY CHICKEN WITH SESAME BROCCOLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
• When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.