Chinese Sesame Chicken Recipe 465 Food

CRISPY SESAME CHICKEN

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.

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.

THE BEST CHINESE SESAME CHICKEN RECIPE

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.

SESAME CHICKEN

Steps:

• Cut chicken into small medium bite size pieces. Add all the ingredients from the chicken marinate list, mix well and marinate for 15 minutes.
• In a small mixing bowl add all the ingredients from the sauce mix and mix well. Set aside.
• Add one egg white into the marinated chicken and mix well. Coat the chicken pieces with Corn/potato flour and toss the excess flour out before frying.
• Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into light golden brown. Remove from oil and set aside.
• Heat the wok, add the sauce mixture and bring it to boil with medium high heat.
• Add the fried chicken pieces. Stir well with medium high heat for few seconds.
• Add the tosted sesame seeds and spring onions and stir well.
• Garnish with extra sesame seeds and cut spring onions.
• Crispy Sesame Chicken is ready! Serve immediately.
• Perfect with a bowl of steamed rice or a stir-fry noodle. Enjoy!

FLAWLESS SESAME CHICKEN (RESTAURANT STYLE)

Steps:

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce:.
• Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
• To deep-fry the chicken:.
• Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

IMPERIAL CHINESE RESTAURANT SESAME CHICKEN

Steps:

• *To roast sesame seeds.
• Put in a pan on medium heat and brown lightly, stirring constantly.
• In a small bowl, mix all sauce ingredients until well combined.
• Cut chicken in 1/2 inch strips.
• Place in a bowl with water and salt and let soak for about 15 minutes.
• Do not drain.
• Add cornstarch and mix well, coating chicken.
• Add 1 tbsp. vegetable oil to chicken and mix until smooth.
• Separate chicken pieces.
• Heat oil in wok on medium heat.
• Fry chicken until crisp and cooked.
• Remove from wok and drain oil.
• Heat wok up again with 1 teaspoon of oil.
• Add ginger, garlic, and chili oil, stir fry until fragrant.
• Add sauce mix, stir until thickened.
• Add chicken and mix well.
• Sprinkle on sesame seeds, before serving.
• Serve on a bed of lettuce or rice.

AWESOME SESAME CHICKEN

Steps:

• Cut the chicken into small, approximately 1-inch cubes.
• Add the marinade ingredients and marinate the chicken for at least 20 minutes.
• While the chicken is marinating, prepare the sauce.
• Mix together all of the sauce ingredients except for the green onion.
• Pour them into a small pot and bring to a boil.
• Turn the heat down to a low and keep warm while you are deep-frying the chicken.
• Heat oil for deep-frying.
• When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
• Deepfry until golden brown.
• Remove the cooked chicken pieces from the oil and drain on paper towels.
• Repeat with the remainder of the chicken.
• Just before you are finished deep-frying, bring the sauce back up to a boil.
• Mix in the green onion.
• Place the chicken on a large platter and pour sauce over.
• Sprinkle with the sesame seeds.
• Serve over rice.

SESAME CHICKEN

Steps:

• Preheat oven to 350F degrees.
• Cut chicken into bite-sized pieces.
• Combine soy sauce, maple syrup, sherry, ginger, pepper and Chinese five spice.
• Add chicken and marinate 20 minutes, turning occasionally.
• Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
• Drain chicken, reserving marinade.
• Dredge chicken in flour seasoned with a little salt and pepper.
• Shake off any excess.
• Heat oil in a non-stick skillet.
• Add chicken and brown.
• Remove from heat.
• Place marinade in a pan and bring to a boil, boil 3-4 minutes.
• Add chicken, reduce heat and sate 1-2 minutes or until chicken is cooked through.
• Remove from heat and roll chicken in sesame seeds.

CHINESE SESAME CHICKEN

Steps:

• Marinate thighs for 15 mins.
• Dip each thigh into egg white and dredge in flour and cornstarch mixed with sesame seeds.
• Deep fry until tender, 15 minutes.

SESAME CHICKEN

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.