Easy Sesame Sweet Chili Chicken Recipes

ASIAN SWEET CHILI SESAME CHICKEN

Steps:

• Add chicken to the bottom of your crockpot.
• Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
• Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred.
• Shred chicken in the crockpot and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.*
• Serve with rice and garnish with sesame seeds and green onions.

SWEET SESAME CHILLI CHICKEN

Steps:

• Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
• Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

EASY SESAME SWEET CHILI CHICKEN

Steps:

• In a storage bag or storage container, add the Chili Sauce, soy sauce, sesame oil, minced garlic, and 1 tsp of sesame seeds (leave some for garnish). Mix together, then add the raw chicken breasts.
• You can marinade the chicken in the sauce for 1 hour up to 8 hours.
• Preheat a skillet on high and add Olive Oil. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Sear for 2-3 minutes until the the chicken starts to char. Because of the sugar in the sauce, you need to be careful that the chicken doesn't burn. It's ok to get a little char as that will be lots of flavor.
• Flip the Chicken and sear for another 2-3 minutes. Then add 1/4 cup water and the remaining marinade. Cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
• Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
• Serve with rice or veggies, spoon some of the sauce on top or serve it on the side. Then garnish with sesame seeds and fresh cilantro leaves.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

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.

SWEET CHILLI CHICKEN

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.