Easy Crispy Sesame Chicken Food

CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE

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.

SESAME CHICKEN

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.

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.

EASY CRISPY SESAME CHICKEN

Steps:

• Set oven to 350 degrees.
• In a large bowl, coat the chicken well with mayonnaise all over.
• Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
• Roll/coat the chicken pieces in the mixture until well coated.
• Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet).
• Bake for about 50-60 minutes, or until chicken is done.

CRISPY SESAME CHICKEN

Steps:

• Preheat oven to 400.
• Spray a 15x10" jelly roll pan/cookie sheet with cooking spray.
• Set aside.
• Combine first 6 ingredients in a large zip-loc bag.
• Set aside.
• Combine the yogurt and honey in a shallow dish.
• Add chicken, a few pieces at a time, to the yogurt mixture, turning to coat.
• Add chicken pieces to the zip-loc bag; seal, and shake to coat.
• Remove chicken from bag, and place on the prepared baking sheet.
• Leave a little space between each piece for better browning.
• Drizzle melted butter over chicken pieces.
• Bake at for 45 minutes or until chicken is done.