CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE
Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 542 kcal, Carbohydrate 47 g, Protein 26 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 136 mg, Sodium 1915 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SWEET 'N STICKY SESAME CHICKEN
Steps:
- Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray and set it aside. Season chicken with salt and pepper, and place in a bowl with egg substitute. Toss to coat and set aside. Put flour in another bowl. One at a time, use a fork or tongs to transfer chicken "nuggets" to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat the chicken with flour and then transfer to the baking sheet. Repeat with the remaining flour and chicken. Bake the chicken in the oven until fully cooked, about 10 minutes. Meanwhile, to make the sauce, combine broth with cornstarch in a nonstick skillet and whisk to dissolve. Set stove to medium-low heat. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Stirring often, cook until it's thick enough to coat a spoon, 2 to 3 minutes. Remove skillet from heat. Add chicken and toss to coat. Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
SESAME CHICKEN NUGGETS WITH SWEET SAUCE
You can use chicken tenders for this recipe also. Great OAMC recipe as you can freeze the nuggets after frying. Just reheat them on a cookie sheet in a 375F oven for about 15 minutes.
Provided by 2Bleu
Categories Lunch/Snacks
Time 10m
Yield 30 nuggets, 6 serving(s)
Number Of Ingredients 11
Steps:
- SWEET SAUCE: Mix all sauce ingredients in a small saucepan and cook till warm. Makes about 1 cup.
- CHICKEN: Mix egg, milk, garlic powder, sesame seeds and flour into a large bowl. Add in chicken pieces, stirring to coat.
- FRYING: Using a deep fryer, heat oil to 350F and carefully add chicken pieces in a single layer, frying until golden (about 3-4 minutes). (do in batches if necessary). Drain on paper towels. Serve with toothpicks for dipping.
Nutrition Facts : Calories 222.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 70.4, Sodium 102, Carbohydrate 24.7, Fiber 1.4, Sugar 10.7, Protein 16.9
SESAME CHICKEN NUGGETS
After watching a programme on the making of chicken products, I swore never to buy processed chicken again. A problem when my kids love nuggets. I searched for a recipe and found this one in Simply Delicious. My kids love it, and their friends request it whenever they come here. Tasty, simple and easy, I can't help but wonder why I ever bothered buying it ready made before. I've made this with and without mint. Add another 30 mins chilling time to the timing.
Provided by Sherrie-pie
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into 4 cm (2in) cubes.
- In a large bowl, mix together breadcrumbs, sesame seeds, mint, paprika, salt and pepper until thoroughly combined.
- Coat chicken nuggets first in beaten egg and then in breadcrumb mixture. Put on a baking sheet and chill for 30 minutes Heat oil in a frying pan and fry nuggets for 10 mins, turning occasionally until golden and crispy.
- Remove from pan with a slotted spoon and drain on kitchen paper before serving.
- Recipe suggests serving with tartar sauce. My kids grabbed a bottle of Heinz tomato sauce.
- Tip: chilling the chicken once it is coated in breadcrumbs makes the mixture less likely to fall off during frying. (So says the recipe!).
Nutrition Facts : Calories 265.3, Fat 18.5, SaturatedFat 2.8, Cholesterol 52.9, Sodium 201.6, Carbohydrate 19.6, Fiber 1.9, Sugar 1.7, Protein 5.8
SWEET AND SOUR SESAME CHICKEN
Sweet and sour chicken is deep-fried breaded white meat chicken, coated or served with sweet and sour sauce. This recipe isn't exactly a 30-minute meal - it takes a little bit of time and preparation, but if you have a few extra minutes, this sesame chicken is 100% worth it. I love how crunchy the chicken is and that the sauce thickens beautifully to coat the chicken. It's not too thin, but not gloopy either; just right. Toss the chicken on a bed of white rice and top with toasted sesame seeds and chopped scallions, and you'll be in dinner heaven. From bestyummyrecipes.com http://www.bestyummyrecipes.com/sweet-sour-sesame-chicken/
Provided by smoye3437
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
- Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
- Put flour in wide bowl. One at a time, shake nuggets to remove excess egg and coat with flour. Evenly lay on the baking sheet. Bake for 10 minutes, or until chicken is cooked through.
- To make the sauce, combine broth with cornstarch in a nonstick skillet; whisk to dissolve. Set heat to medium low. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Cook and stir until thick enough to coat a spoon, 2 - 3 minutes.
- Remove skillet from heat. Add chicken and toss to coat.
- Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
Nutrition Facts : Calories 319.6, Fat 6, SaturatedFat 1.1, Cholesterol 90.7, Sodium 720.1, Carbohydrate 30.2, Fiber 2.1, Sugar 6.8, Protein 36
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