Simple Sesame Ginger Chicken Food

SIMPLE SESAME GINGER CHICKEN

Steps:

• Blend the soy sauce, honey, sesame seeds, and ginger well.
• Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
• Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

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 GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade:.
• In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.
• For the stir-fry:.
• Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
• Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.
• In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.
• In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
• Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
• Serve warm over rice.

GINGER SESAME CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients until blended; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm., Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.

SESAME GINGER CHICKEN

Steps:

• In a microwave-proof bowl, warm the sesame oil, honey, orange juice, soy sauce, lemon juice, garlic, ginger and red chili until houney is melte. Stir to combine and set aside to cool.
• In a resealable plastic bag, combine the chicken pieces and the marinade and place in the refrigerator for 2 hours or overnight.
• Preheat the oven to 350 degrees Farenheit (180 degrees Celsius).
• Line a baking pan with foil or parchment paper to speed clean-up.
• Place the chicken in a single layer on the pan, drizzle with the marinade and bake for 45 minutes, basting a couple of times with the pan juices.
• Remove the chicken from the pan and tent with foil to keep warm. Pour the cooking juices into a small saucepan and boil over medium heat for 10 minutes, until the sauce is reduced to a thick glaze.
• To serve, slice the chicken breasts and fan on individual plates, then drizzle some of the sauce over top.
• Sprinkle with chopped cilantro to garnish.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside.
• Pound the chicken breasts thin.
• Grill over medium heat coal, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear.
• Garnish with onions.