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
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
JAPANESE-STYLE SESAME CHICKEN
I say this is Japanese-style because it is similar to the sesame chicken served at a Japanese restaurant in my hometown. Of course they set it on fire and all of that stuff, so it isn't quite as good, but it is close enough for home. My family loves this. I serve it with Recipe #186399.
Provided by Chefcrystal
Categories Chicken Breast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Use the sesame oil to coat a wok or nonstick pan.
- Add chicken and cook over low heat until almost cooked through.
- Mix the ginger, onion powder, garlic powder, and sesame seeds in a small bowl.
- Sprinkle over chicken and saute over medium-high heat.
- Turn heat to high and add soy sauce, sautéing until fully incorporated and the chicken is slightly seared.
- Serve immediately.
Nutrition Facts : Calories 517.1, Fat 32.3, SaturatedFat 7.6, Cholesterol 145.3, Sodium 1149.9, Carbohydrate 4, Fiber 1.3, Sugar 0.6, Protein 51
JAPANESE STYLE CRISPY SESAME CHICKEN
A beautiful and tasty fusion of Japanese Style Crispy Fried Chicken and a Sweet Garlic Sesame Sauce Better than the Restaurants and lighter. Bet you can't leave any on your plate.
Provided by Culinary School Dro
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
- Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
- In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
- Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
- Serve with hot Calrose or Japanese rice.
Nutrition Facts : Calories 725.2, Fat 22, SaturatedFat 3.9, Cholesterol 204.5, Sodium 1343.8, Carbohydrate 85, Fiber 2.5, Sugar 52.3, Protein 47.1
ASIAN HONEY SESAME CHICKEN
Steps:
- RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
- HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
- BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.
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