Flavorful Sesame Chicken Food

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.

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.

KETO SESAME CHICKEN

Steps:

• In a medium bowl, whisk together the sauce ingredients. Set aside.
• Cook the chicken: In a large frying pan, heat the avocado oil over medium heat. Season the chicken pieces with salt and pepper. Sauté them on all sides in the hot oil until cooked through, about 7 minutes.
• Give the sauce one more stir and add it to the pan. Reduce the heat to medium-low. Keep cooking and stirring until the sauce thickens and the chicken is well-coated, about 2 more minutes.
• Transfer the sesame chicken to a serving platter (lined with cauliflower rice if you wish). Drizzle it with sesame oil, sprinkle with sesame seeds and sliced green onions, then serve.

BAKED SESAME CHICKEN

Steps:

• Preheat the oven to 350F.
• Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. Place into a medium mixing bowl and season with salt and pepper. Set aside for at least 10 minutes.
• In a large ziploc bag, add flour and cubed chicken. Seal the bag and shake well to coat.
• Prepare a shallow plate with the Panko breadcrumbs and another with the beaten eggs. Dip one piece of chicken at a time into the egg wash and evenly coat it, then evenly coat in the breadcrumbs. The flour will stick to the chicken, the egg wash sticks to the flour, and the breadcrumbs will stick to the egg wash.
• Arrange the breaded chicken on a large half sheet baking pan lined with parchment paper. Spray the chicken with cooking oil spray. This helps create a crispy crust on the outside during baking.
• In a large mixing bowl, add broccoli, cauliflower, olive oil, Italian seasoning, salt, and pepper. Toss to coat. Spread the vegetable mix in a single layer on one half of the same baking pan.
• Bake the chicken with vegetables for 25 to 30 minutes until chicken is fully cooked. The internal temperature for the chicken should be 165F. Set the pan aside.
• In a medium mixing bowl, add soy sauce, honey, vinegar, ketchup, brown sugar and cornstarch. Stir well to mix until cornstarch and sugar dissolves.
• In a large wok or skillet, heat oil over medium heat for 2 minutes. Add garlic and sauté for 1 minute until fragrant. Turn down to low heat and stir in sauce mixture. Stir well until it thickens, about 2-3 minutes. Keep heat on low heat while stirring.
• Add the cooked chicken and vegetables to the sauce pan. Toss to coat with the sauce. Sprinkle with sesame seeds and green onions.
• Serve over a bowl of steamed rice.

SESAME CHICKEN

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.

STRANGE FLAVOR CHICKEN (BANG BANG CHICKEN)

Steps:

• Cut the scallions into sections and then slice these lengthwise into thin slivers. Put them into a bowl of cold water to refresh.
• Whisk the sugar and salt in the soy sauce and vinegar until dissolved. Gradually whisk in the sesame paste to make a smooth sauce. Add the sesame oil, chili oil, and ground Sichuan pepper and mix well. You should yield about ½ cup of strange flavor sauce.
• Cut the chicken into slivers about ½ inch wide (if you want to be really authentic, hit it a few times with a rolling pin or wooden dowel to loosen the fibers and then tear the flesh into shreds by hand).
• Shortly before serving, drain the scallions and pile them neatly in the center of your serving dish. Lay the chicken slivers on top of them, then pour the prepared sauce over the top. Finally, sprinkle with the sesame seeds and serve immediately.

STRANGE FLAVORED SESAME CHICKEN

Steps:

• Heat oil in wok until hot.
• Add spring onions, ginger, garlic and fry 30 seconds.
• Add chicken and mushrooms, fry 3-4 minutes.
• Add tahini, soy sauce, chili sauce, fish sauce, water, baby corn and carrots.
• Toss for 2-3 minutes to heat through.
• Sprinkle with sesame oil and sesame seeds.
• Serve with jasmine rice.