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
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.
ORANGE-SESAME CHICKEN
Chinese is not always healthy so I created my own recipe that is healthy, quick & easy. Once you do the prep, it cooks in less than 10 minutes and toasted sesame oil is key. Get your rice started first and try a side of steamed broccoli. This is really good! - Jenny Jones
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Combine marinade ingredients in a small zip lock bag. Add chicken and marinate for 15-20 min.
- Combine sauce ingredients in a measuring cup. Set aside.
- Heat oil in a pan on medium-high heat and add chicken, discarding marinade. Sauté 2-3 minutes per side.
- Reduce temperature, add sauce & cook 2-3 minutes until thick.
- Stir in 1/2 tsp. sesame oil (and toasted sesame seeds if you like).
- Serve over rice. A side of steamed broccoli goes really well.
CHINESE ORANGE CHICKEN
A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.
Provided by Sackville
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients.
- When the chicken is nearly ready, heat the wok and add a bit of oil.
- Throw in the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color.
- Push up to the sides of the wok, making a well in the middle.
- Add the sauce.
- Mix the sauce and the chicken together.
- Stir-fry for another minute and serve hot.
SKINNY ORANGE SESAME CHICKEN
The skinny version of one of your Chinese take-out favorites, this orange sesame chicken is not deep fried so it's lighter and healthier. It's SO EASY to make at home in only twenty minutes!
Provided by Elizabeth Lindemann
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper and sauté on medium-high in a large skillet until fully cooked through (about 5 minutes).
- Meanwhile, whisk together all remaining ingredients in a small bowl or measuring cup.
- Remove the cooked chicken to a plate.
- Add the sauce to the skillet and continue to heat on medium-high, stirring with the whisk, until thickened (about three minutes).
- Add the chicken back into the skillet and stir to cover in sauce.
- Serve chicken on brown rice with green onions and more sesame seeds, if desired.
Nutrition Facts : Calories 286 kcal, Carbohydrate 30 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1216 mg, Fiber 1 g, Sugar 24 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
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
BEST ORANGE CHICKEN
Tender, crispy, battered, chicken smothered in a deliciously fresh, sweet and tangy orange sauce. This Chinese Orange Chicken rivals your favorite takeout!
Provided by Kimberly Killebrew
Categories Main Course
Time 35m
Number Of Ingredients 25
Steps:
- To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices. Set aside.
- Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).
- Heat some high-heat, neutral-tasting on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.
- Reduce the heat to medium-high and add another teaspoon or so of oil to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).
Nutrition Facts : Calories 440 kcal, Carbohydrate 71 g, Protein 28 g, Fat 4 g, Cholesterol 72 mg, Sodium 854 mg, Sugar 53 g, ServingSize 1 serving
CHINESE ORANGE-SESAME CHICKEN
This Americanized Chinese recipe is a fusion of two classic dishes- orange chicken and sesame chicken. I found it on an excellent blog, " Appetite for China". This recipe makes extra sauce (perfect for rice!).
Provided by blucoat
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
- In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
- Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
- Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
- Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
Steps:
- For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
- For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
- For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
- To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.
THE BEST CHINESE SESAME CHICKEN RECIPE
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen.
Provided by J. Kenji López-Alt
Categories Mains
Time 30m
Yield 6
Number Of Ingredients 29
Steps:
- To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.
Nutrition Facts : Calories 500 kcal, Carbohydrate 54 g, Cholesterol 108 mg, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, Sodium 962 mg, Sugar 11 g, Fat 20 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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