Spicy Chinese Sesame Garlic Chicken Food

STICKY SESAME CHICKEN WINGS

Sticky Sesame Chicken Wings image

Make and share this Sticky Sesame Chicken Wings recipe from Food.com.

Provided by JoJoStar

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon sesame oil
1 pinch cayenne
3 lbs chicken wings
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion, finely chopped (green part only)

Steps:

Put oven rack in upper third of oven and preheat oven to 425°F.
Line a large shallow baking pan with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife.
Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Nutrition Facts : Calories 843, Fat 57.5, SaturatedFat 15.7, Cholesterol 262.4, Sodium 1318.1, Carbohydrate 14.1, Fiber 0.9, Sugar 11.1, Protein 64.4

CHINESE STYLE SESAME SAUCE

Chinese Style Sesame Sauce image

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

Ingredients

1 cup white sugar
¼ cup cornstarch
1 cup chicken broth
½ cup water
⅛ cup white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced

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

CRISPY SESAME CHICKEN

Crispy sesame chicken image

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

Ingredients

500 g (1lb) chicken breasts (cubed into bite-size pieces )
1 egg (beaten)
2 tbsp soy sauce
1 cup flour
½ cup cornstarch / cornflour
oil (for frying)
1 tbsp canola / vegetable oil
3 garlic cloves (crushed )
1/3 cup soy sauce
1/3 cup water
¼ cup brown sugar (You could add up to one third cup sugar if you prefer the sauce to be sweeter.)
2 tbsp rice vinegar / lemon juice
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp cornstarch / cornflour (mixed with 2 tbsp water )

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

CHINESE GARLIC CHICKEN

Chinese Garlic Chicken image

We've got another Chinese takeout fakeout for you. Our take on Chinese Garlic Chicken will be ready in less time than order and delivery takes at your favorite restaurant. Listen to our editor-in-chief, Christine Pittman, explain briefly about how to make this tasty Chinese Garlic Chicken recipe, with some great tips along the way, by clicking the play button below: [sc name="chinesegarlicchickenrotd-2"][/sc]

Provided by Emily Dingmann

Categories Entrée

Time 20m

Number Of Ingredients 9

Ingredients

5 cloves garlic, minced
¼ cup soy sauce
1 Tbsp. sesame oil
2 Tbsp. honey
1 Tbsp. cornstarch
1 Tbsp. vegetable oil
1 lb. chicken breast, cut into 1″ pieces
1 tsp. toasted sesame seeds (optional, for garnish)
1 green onion, sliced (optional, for garnish)

Steps:

Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
Garnish with sesame seeds and green onion, if desired.

Nutrition Facts : Calories 363 calories, Sugar 8.7 g, Sodium 930.4 mg, Fat 9.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 27.2 g, Cholesterol 82.7 mg

CROCKPOT SPICY CHINESE CHICKEN

Crockpot Spicy Chinese Chicken image

Crockpot Spicy Chinese Chicken

Provided by Rachel Maser - CleanFoodCrush

Categories Dinner

Yield 4

Number Of Ingredients 21

Ingredients

1/4 cup gluten free flour, arrowroot powder, or cornstarch
1/2 tsp Chinese 5 spices
¼ tsp sea salt
¼ tsp black pepper
1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 Tbsp avocado oil or olive oil
3-4 dried red chili peppers
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped
10 oz baby corn, halved on diagonally
1/2 cup raw peanuts
Sauce:
1/2 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1/3 cup chicken stock or broth
3 Tbsps raw honey
3 fresh garlic cloves, minced
2 tsps grated fresh ginger
¼ - ½ teaspoon dried red pepper chili flakes
2 Tbsps arrowroot powder, gluten free flour, or cornstarch
2-3 Tbsps water
garnish: sesame seeds and sliced green onions

Steps:

First let's make the sauce:
In a large bowl add your coconut aminos, stock, honey, garlic, ginger, and chili flakes.
In a separate small bowl whisk 2 Tbsps arrowroot powder with 2-3 Tbsps water, until well dissolved. Pour this in with your aminos mixture from above and whisk everything together until really well combined.
Place your chicken pieces, 1/4 cup gf flour (or arrowroot powder), Chinese 5 spice mix, sea salt and pepper in a large bowl. Toss until evenly coated.
Heat oil in a heavy skillet over medium-high heat.
Add your coated chicken pieces to the hot oil, shaking off the excess starch.
Cook stirring occasionally until evenly golden brown.
Add your browned chicken into the crockpot.
Pour the prepared sauce on top.
Cover and cook on LOW for 2 - 4 hours or on HIGH for 1 - 2 hours.
Once time is up, add dried red chili peppers, red bell pepper, zucchini and baby corn into your crockpot.
Stir well to coat with the thickened sauce, cover and continue cooking on 'high' for 30 minutes until veggies are tender and pierce easily with a fork.
Once the chicken is cooked through and veggies are tender, sprinkle with peanuts.
Serve with cooked brown rice, and garnish with sesame seeds and sliced green onion.
Enjoy!