Chinese Sesame Chicken Recipe 46

CHINESE RESTAURANT-STYLE SESAME CHICKEN

Chinese Restaurant-Style Sesame Chicken image

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

Ingredients

2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger root
½ teaspoon Chinese five-spice powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
½ teaspoon peanut oil
4 leaves red leaf lettuce - rinsed
1 large tomato, cut into wedges

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

THE BEST CHINESE SESAME CHICKEN RECIPE

The Best Chinese Sesame Chicken Recipe image

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen.

Provided by J. Kenji López-Alt

Categories Mains

Time 30m

Yield 6

Number Of Ingredients 29

Ingredients

For the Marinade:
1 egg white
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (see note)
2 tablespoons 80-proof vodka
1/4 teaspoon baking soda
3 tablespoons corn starch
1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks (see note)
For the Dry Coating:
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
For the Sauce:
3 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (see note)
2 tablespoons Chinese rice vinegar or distilled white vinegar
3 tablespoons homemade or store-bought low-sodium chicken stock
5 tablespoons sugar
2 teaspoons roasted sesame seed oil
1 tablespoon corn starch
2 teaspoons peanut, vegetable, or canola oil
2 teaspoons minced garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger (about one 1-inch piece)
2 teaspoons minced scallion bottoms (about 1 scallion)
2 tablespoons toasted sesame seeds
To Finish:
2 quarts of peanut, canola, or vegetable oil for deep frying
Steamed white rice and steamed broccoli for serving

Steps:

To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.

Nutrition Facts : Calories 500 kcal, Carbohydrate 54 g, Cholesterol 108 mg, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, Sodium 962 mg, Sugar 11 g, Fat 20 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

SESAME CHICKEN

Sesame Chicken image

The Best Sesame Chicken Recipe with crispy fried coated chicken glazed with a sweet and savoury sticky Asian sauce.

Provided by Khin

Categories Main

Number Of Ingredients 19

Ingredients

0.70 lb Boneless chicken thigh/breast (( about 300 gram ))
1 cup Potato /Corn Starch
2 tbsp Toasted sesame seeds
2-3 Spring Onions
1 Egg white
Oil for frying
1 tsp Sesame Oil
1 tbsp Light Soy Sauce
1 tsp Garlic paste
¼ tsp Baking soda
½ tsp Sugar
¼ tsp Black pepper
2 tbsp Honey
2 tbsp Light soy sauce
2 tbsp Ketchup
1 tbsp Sesame Oil
1 tbsp Brown/white sugar
1 tbsp Vinegar
3 tbsp Water

Steps:

Cut chicken into small medium bite size pieces. Add all the ingredients from the chicken marinate list, mix well and marinate for 15 minutes.
In a small mixing bowl add all the ingredients from the sauce mix and mix well. Set aside.
Add one egg white into the marinated chicken and mix well. Coat the chicken pieces with Corn/potato flour and toss the excess flour out before frying.
Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into light golden brown. Remove from oil and set aside.
Heat the wok, add the sauce mixture and bring it to boil with medium high heat.
Add the fried chicken pieces. Stir well with medium high heat for few seconds.
Add the tosted sesame seeds and spring onions and stir well.
Garnish with extra sesame seeds and cut spring onions.
Crispy Sesame Chicken is ready! Serve immediately.
Perfect with a bowl of steamed rice or a stir-fry noodle. Enjoy!

Nutrition Facts : Calories 396 kcal, Carbohydrate 26 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 1884 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

SESAME CHICKEN

Sesame Chicken image

This recipe really satisfies my craving for Chinese food. I serve it over rice with a side of steamed vegetables. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

Provided by Jenny White

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves, pat dry with paper towels
1/2 cup honey
1/2 cup low sodium soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Steps:

Cut chicken breast into 1 inch strips or bite size pieces.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken for about 6 minutes or until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

CHINESE SESAME CHICKEN

Chinese Sesame Chicken image

Make and share this Chinese Sesame Chicken recipe from Food.com.

Provided by RecipeNut

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 chicken thighs
1/4 teaspoon white pepper
2 tablespoons light soy sauce
2 tablespoons rice wine
1/2 teaspoon ginger, freshly grated
egg white, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 cup sesame seeds
6 cups oil, for frying

Steps:

Marinate thighs for 15 mins.
Dip each thigh into egg white and dredge in flour and cornstarch mixed with sesame seeds.
Deep fry until tender, 15 minutes.

Nutrition Facts : Calories 3524.7, Fat 364.8, SaturatedFat 51.9, Cholesterol 157.9, Sodium 649.6, Carbohydrate 31.9, Fiber 2.8, Sugar 0.3, Protein 38.3

SIMPLE SAUTEED SESAME CHICKEN

Simple Sauteed Sesame Chicken image

A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.

Provided by Alyson Petruncio

Categories World Cuisine Recipes Asian

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

4 large chicken breast halves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons honey
1 tablespoon olive oil

Steps:

Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g

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