Sesame Bites Food

HONEY & SESAME BITES

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• Grease a shallow square 8inch cake tin and line with baking paper.
• In a small pan, melt the butter, honey and sugar together, over low heat, until sugar is dissolved.
• Remove from heat and add the other ingreadients, mix together.
• Pour into cake tin and level the top with the back of a metal spoon.
• Bake for 30 minutes.
• Remove from oven and cut into squares whilst still warm.
• Remove from tin once completely cooled, this is important, if you lift them before they are completly cooled they will crumble.

SESAME BITES

Steps:

• Pulse oats, ¾ cup of white sesame seeds, and flax seeds to a coarse powder and set aside.
• Pulse almonds and dates to desired consistency and set aside.
• In a medium bowl, add all ingredients, except for the 1/4 cup of sesame seeds, and mix to combine.
• Roll into bite-sized balls, roughly 1-inch in diameter.
• On a separate plate, sprinkle remaining ¼ cup of sesame seeds and roll each bite to cover the outside.
• Place bites on a baking tray or pan and chill in the fridge for 1 hour.
• Transfer to an airtight container once hardened.
• Enjoy!

SESAME BEEF BITES

Steps:

• Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Spread the beef cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.

CRISPY SESAME CHICKEN RECIPE

Steps:

• Mix all the ingredients for marinating the chicken. Cover with plastic wrap and let it sit in the fridge for 20 minutes (or overnight).
• In separate bowls, place eggs and beat slightly. Mix the dry ingredients (flour, garlic powder, pepper, salt & paprika, etc.) in another bowl and mix all together.
• Dredge the marinated chicken in the cornstarch, then dip in the egg wash, and finally dredge it in the seasoned flour.
• In a deep frying pan, heat oil to 350° F over medium-high heat.
• Carefully, drop the chicken bites in hot oil one at a time and cook for about 2-3 minutes while turning the chicken. (Don't overcook).
• Take the chicken out and let them cool down using a drying rack to ensure minimal surface contact to prevent the chicken crust from becoming soggy. Let the chicken rest for 3-5 minutes before frying them the second time.
• Increase the oil temperature to 370° F over high heat. Fry the cooked chicken once again to get that golden brown color.
• Remove chicken from oil and place on a cooling rack to drain off excess oil.
• Combine the sesame chicken sauce ingredients (choose for option 1 or option 2) in a bowl and pour it in a large skillet and bring the mixture to a simmering heat. Let it simmers until the sauce has thickened and reduced to 1/3.
• Toss in the fried chicken. Keep tossing until the chicken bites are coated evenly with sauce. Turn off the heat. Finally, toss in sesame seeds and give it a last good mix.
• Serve with rice and some steamed vegetables. Sprinkle some more sesame seeds and enjoy.

TERIYAKI SESAME TOFU BITES

Steps:

• Preheat the oven to 350 degrees F.
• For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.
• Roll the mixture into 1-teaspoon balls using clean hands.
• On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.
• Bake for 15 to 20 minutes until golden brown.
• For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.
• When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.
• Arrange the sesame tofu bites on top of the teriyaki sauce.
• Sprinkle over the cilantro and scallions.
• Serve with cocktail sticks on the side.

SESAME CHICKEN BITES

Steps:

• Combine brown sugar, soy sauce, and ginger in a small bowl.
• Set aside.
• Heat oil in heavy skillet.
• Add garlic and chicken.
• Saute over high heat for 3 minutes or until chicken is about half cooked.
• Give the soy sauce mixture a stir and add to chicken.
• Continue to saute over high heat until most of the liquid is evaporated and chicken is glazed, about 4 minutes.
• Remove from the heat.
• Sprinkle with sesame seeds and toss before serving.

CHICKEN SESAME BITES

Steps:

• Cut chicken breast into 1-inch cubes.
• In a freezer bag or one of the same size combine the bread crumbs, sesame seeds and parsley.
• In a small bowl combine the mayo, onion powder, garlic powder, dry mustard, and black pepper.
• Mix together well with a whisk until well incorporated.
• Heat oil in a medium or large fry pan over medium high heat.
• Coat chicken in the mayonnaise mixture, then in the crumb mixture and fry in the hot oil until cooked, around 6-7 minutes for both sides.
• Sauce: Whisk together in a small bowl the mayonnaise, honey and Dijon mustard.
• Dip chicken bites in sauce.

SESAME CHICKEN BITES

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate until serving., In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce.

SESAME CHICKEN BITES

Steps:

• In a large resealable plastic bag, combine the bread crumbs, sesame seeds and parsley; set aside. In a small bowl, combine the mayonnaise, onion powder, mustard and pepper. Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in oil in batches until juices run clear, adding additional oil as needed. In a small bowl, combine sauce ingredients. Serve with the chicken.