Sesame Dijon Chicken Food

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.

STICKY SESAME CHICKEN TENDERS

Steps:

• Preheat oven to 425 degrees.
• Line a large shallow baking pan with foil and spray with cooking spray.
• In a medium bowl, add the garlic, salt, soy sauce, hoisin, honey, oil and a pinch of cayenne. Add the chicken tenders to the sauce and turn to coat.
• Arrange the tenders in a single layer on the baking pan, turning over once, until cooked through, about 20 minutes.
• Sprinkle the chicken with the toasted sesame seeds and onions and serve.

SESAME DIJON CHICKEN

Steps:

• Place a chicken breast in a heavy zip lock bag and with a meat mallet, or rolling pin, flatten to 1/4 inch thickness. Repeat with all the chicken.
• In a small bowl, blend the oil, butter and mustard.
• Combine the breadcrumbs and the next 5 ingredients in a shallow dish, stirring well.
• Dip the chicken first in the oil/mustard mixture then dredge in the seasoned breadcrumbs.
• Place breasts on a baking sheet covered in parchment paper or aluminium foil, lightly oiled.
• Bake chicken at 375 degrees for 20 minutes or until coating is golden.

SHEET PAN LEMON ROSEMARY DIJON CHICKEN WITH FETA GODDESS SAUCE

Steps:

• 1. Preheat oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes. 2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender. 3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through. 4. Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice. 5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!

YOGURT SESAME CHICKEN

Steps:

• Pound chicken breasts slightly and cut each one in half lengthwise.
• Put in bowl and add yogurt.
• Stir to cover.
• Mix cheese, breadcrumbs, and seeds.
• Coat chicken well and press to adhere.
• Place on baking sheet.
• Bake in 350* oven for 20-25 min.
• or until golden brown and chicken is done.

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 W/ HONEY MUSTARD SAUCE ~

Steps:

• 1. Make sauce and refrigerate until chicken is done. Blend 1 cup mayonnaise with honey and Dijon mustard. Cover and refrigerate...this dip is good with any chicken tender recipe...or whatever you enjoy dipped in this type of sauce.
• 2. Preheat oven to 425 degree F. In a medium sized bowl, mix well, 1/2 cup mayonnaise, onion, dry mustard, paprika and garlic salt.
• 3. Add chicken and toss to coat well.
• 4. In a shallow dish, I use a pie plate or bowl, add bread crumbs and sesame seed, toss to combine.
• 5. Lightly spray a baking sheet with non stick cooking spray. Roll chicken pieces into the crumb mixture to coat. Place on baking sheet, in a single layer.
• 6. Bake for 10 - 12 minutes, then flip to other side and cook until golden or desired crispiness.
• 7. Serve with sauce and enjoy!