CRISPY SESAME CHICKEN
Level up a take-out favorite by making this crispy sesame chicken in easy sticky sauce at home. Add rice or noodles for a delicious family dinner.
Provided by Alida Ryder
Categories Dinner
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 1751 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
SESAME CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
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.
CHINESE RESTAURANT-STYLE SESAME CHICKEN
Have you been slaving over a hot stove, trying time and again to get that restaurant-style magic infused into your sesame chicken recipe? Slave no more! The magic is here! Say 'open sesame', and it shall be done. Your wish is our command. Now enjoy!
Provided by MARBALET
Categories World Cuisine Recipes Asian Chinese
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
- In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
- Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
- Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
- Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 24.3 g, Cholesterol 98.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 43.8 g, SaturatedFat 1.4 g, Sodium 619 mg, Sugar 8.7 g
PERFECT SESAME CHICKEN
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.
Provided by Doreen P
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g
SESAME SEED CHICKEN (A TURKISH MEZE)
An appetizer in which chicken wing drummettes are rolled in a mixture of sesame seeds and seasoned bread crumbs, then roasted until golden and crispy. This is sort of a party dish, or meze (think Spanish Tapas).
Provided by threeovens
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak chicken in milk overnight.
- Preheat oven to 400 degrees F; prepare a baking sheet with parchment paper.
- Combine sesame seeds, breadcrumbs, cayenne, and salt and pepper to taste.
- Roll chicken in sesame seed mixture and place on baking sheet so that they do not touch.
- Roast until golden and crispy, about 45 minutes.
GRILLED CHICKEN WITH CHILLI & SESAME SEEDS
Flavour grilled chicken strips with Thai chilli sauce, ginger and honey and serve with broccoli for this speedy meal for two
Provided by Jennifer Joyce
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Nutrition Facts : Calories 303 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
TURKISH ONION MEZE
A salad made almost entirely from onions? I learnt this from my downstairs neighbours from Mersin. Excellent with plenty of bread...
Provided by tigrrboxer
Categories Onions
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Finely slice the onions.
- Knead the sliced onions with a hefty amount of salt for about 5 minutes.
- Rinse the now softened onions under running water.
- Sprinkle with paprika and a drizzle of olive oil.
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- Mix all the ingredients together and store, covered, in the fridge until ready to use. Can be made a day ahead.
- Mix the marinade ingredients in a large non-reactive bowl or plastic container. Add the sliced chicken and toss to coat. Marinate chicken for at least an hour and up to 24 hours, covered, in the fridge. I highly recommend an overnight soak for maximum tenderness.
- In a large shallow bowl combine Panko, sesame seeds and salt. Remove chicken from the fridge and drain the marinade. I recommend pouring the chicken and marinade into a large colander over the sink. Toss chicken around with a large spoon to get the marinade off. It’s fine to leave a light coating of marinade on the chicken. Transfer chicken to a bowl. Place a piece of chicken in the crumb bowl. Toss it in crumbs a few times and press crumbs into it with your fingers. Place coated chicken piece on a plate. Repeat with all the chicken pieces.
- Preheat oven to 450ºF. Oil a large non-stick rimmed baking sheet. Arrange breaded chicken on the sheet so pieces aren’t touching. Turn pieces so they are lightly coated in oil. Alternatively you can spray the tops lightly with cooking oil. Set rack in the top third of your oven, near the heating element. Bake for 12-14 minutes or until the chicken is golden brown and cooked through.
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