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:

• 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.

ADDICTIVE SESAME CHICKEN

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

SESAME CHICKEN (BAKED, NOT FRIED!)

Steps:

• Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475 degrees.
• Use your hands to mix the chicken and marinade until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.
• Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything's at a simmer.
• Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.

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 OIL CHICKEN

Steps:

• Marinate The Chicken. Place the chicken in a bowl. Add light soy sauce, sesame oil, Chinese cooking oil and white pepper into the boil. Mix well and let it marinate for about 15 minutes.
• Start Cooking. Heat wok and pour in 4 tablespoons of sesame oil, add ginger and fry until fragrant. Add marinated chicken and stir fry for 3-4 minutes. Add light soy sauce, dark soy sauce and oyster sauce, stir well and let it cook for 15 minutes or until sauce thickens. Add 60ml Chinese cooking wine and spring onions, stir and let it cook for another 5 minutes. Turn off heat and set aside. For a thicker sauce, after adding the last ingredient, let it cook for longer.

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.

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.

SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°

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.

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:

• 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.