SESAME CHICKEN WITH SPICY DIPPING SAUCE
Steps:
- In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
- Preheat the oven to 400 degrees F.
- Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
- To assemble:
- Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
- Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
- Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
- Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.
SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP
Prepared pizza dough eliminates half of the work in these Asian-inspired flatbreads, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
- Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
- Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE
Steps:
- For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
- Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
- Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
- Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
- For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
- Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.
JAPANESE SESAME DIPPING SAUCE
Make and share this Japanese Sesame Dipping Sauce recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 5m
Yield 1/3 c., 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a bowl, and stir well.
SESAME DIPPING SAUCE
This is an Asian-style dipping sauce for coconut shrimp.
Provided by ajt1120
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 56
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 16.8 g, Fat 0.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 774 mg, Sugar 15.6 g
SESAME DIPPING SAUCE
This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner.
Provided by EmilyStrikesAgain
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.
Nutrition Facts : Calories 299.1, Fat 20.3, SaturatedFat 2.9, Sodium 10726, Carbohydrate 11.8, Fiber 2.1, Sugar 3.3, Protein 20.9
HONEY SESAME DIPPING SAUCE
Make and share this Honey Sesame Dipping Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 10m
Yield 3/4 cups
Number Of Ingredients 6
Steps:
- In a small bowl, combine soy sauce, rice vinegar, honey, green onions, toasted sesame seeds and toasted sesame oil. Stir until honey dissolves.
Nutrition Facts : Calories 603.4, Fat 30.1, SaturatedFat 4.3, Sodium 2841.6, Carbohydrate 83.2, Fiber 4.1, Sugar 70.9, Protein 9.2
JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE
The dumplings can be assembled and chilled up to eight hours before steaming.
Categories Ginger Onion Appetizer Steam Vegetarian Asparagus Vegan Chestnut Soy Sauce Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Kosher
Yield Makes 36
Number Of Ingredients 17
Steps:
- For dipping sauce:
- Stir all ingredients in small bowl to blend.
- For dumplings:
- Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.
- Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)
- Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.
- Serve dumplings with dipping sauce.
GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE
Categories Vegetable Vegetarian Backyard BBQ Buffet Mayonnaise Artichoke Summer Grill Grill/Barbecue Honey Sesame Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For dipping sauce:
- Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
- For artichokes:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
- Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
- Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
- Transfer artichokes to platter and serve with dipping sauce.
SESAME CHICKEN WITH DIPPING SAUCE
Make and share this Sesame Chicken With Dipping Sauce recipe from Food.com.
Provided by BurtonFanatic
Categories Chicken Breast
Time 40m
Yield 6 Dozen, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
- Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
- Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
- Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
- Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
- Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
- Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
Nutrition Facts : Calories 522.5, Fat 16, SaturatedFat 2.5, Cholesterol 96.8, Sodium 1302.8, Carbohydrate 55.2, Fiber 3.8, Sugar 30.7, Protein 41.1
SESAME DIPPING SAUCE
Serve this sesame dipping sauce with savory Beef Shabu-Shabu, a classic recipe from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 7
Steps:
- Place all ingredients in the jar of a blender; pulse until well combined. Divide evenly between 4 small bowls before serving.
CHINESE STYLE SESAME SAUCE
This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.
Provided by reykjaviky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 58.9 g, Fat 7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 462.6 mg, Sugar 50.3 g
SOY-SESAME DIPPING SAUCE
This soy sauce- and sesame-flavored dip is great for egg rolls, fresh or fried spring rolls, grilled meats, or poultry. Chill or heat before serving. This is also a great dressing for coleslaw -- just toss the slaw with the dressing and chill for up to 3 days. Add some shelled sunflower seeds and some crunchy chow mein noodles right before serving.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 1.3 g, Fat 7.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 801.8 mg, Sugar 0.3 g
SESAME SAUCE
This is a wonderful sauce from a local restaurant. Its sought after and thankfully they are planning on bottling it but I just couldn't wait and happened to get the recipe from a friend who got it from a former employee. Its super tasty over rice, goes well as a dipping sauce for steak and prawns or whatever you want to try.
Provided by saylaveev
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Prepare mustard according to instructions.
- Mix mustard, soy sauce and oil in blender. You can use any type of soy sauce you like, but tamara can get to salty, so a less salty version is better.
- Add garlic, onion, ground seseame seeds and blend until smooth.
- Mix roasted seeds inches.
- You can substitute whole seseame seeds for the ground but make sure to blend on high for a long time.
- Warm if desired over low heat.
Nutrition Facts : Calories 1346.7, Fat 132.3, SaturatedFat 17.3, Sodium 8050.9, Carbohydrate 25.8, Fiber 7.9, Sugar 5, Protein 24.4
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