Panfried Almond And Sesame Dusted Chicken Recipes

ALMOND CRUSTED CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Combine the parmesan cheese and almonds in a flat dish.
• In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
• Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
• Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
• Transfer to a warm plate.
• Pour off excess oil from pan.
• Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
• Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

HEALTHIER PAN-FRIED HONEY-SESAME CHICKEN

Steps:

• Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken, and stir-fry until chicken is opaque on all sides, 2 to 3 minutes. Transfer chicken to a plate.
• Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes. Add chicken back to the wok, stir, and cook until reheated, about 2 minutes.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

DEEP FRIED ALMOND CHICKEN

Steps:

• Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
• Stir in egg, salt, pepper and 1 TB oil and mix well.
• Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F.
• Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
• Add and stir-fry crushed chiles and green onions.
• Add rice wine and stir 3 seconds.
• Add cooked chicken, stirring until well mixed.
• Add to chicken and heated through.
• Sauce:.
• Add oil to WOK.
• Add the Flour and cook to make a almond colored roux.
• Add the Butter and Melt over Medium heat,.
• Add Chicken Stock and wisk until smooth.
• Add Sugar and stir until sugar is desolved.
• Add Sesame Oil and stir to blend.
• Let cook until boils and thickens, stirring constantly.
• Remove from heat and serve over Deep Fried Almond Chicken.
• Sprinkle chopped almonds on top and enjoy!

SESAME FRIED CHICKEN

Steps:

• In a shallow bowl or large resealable plastic bag, combine the flour, sesame seeds, sage, thyme and paprika. Set aside 1/4 cup. Dip chicken in milk, then dredge or shake in remaining flour mixture. , Heat 1/2 in. of oil in a large skillet over medium heat. Fry chicken on both sides until golden brown and juices run clear, about 8 minutes. Remove chicken and keep warm. , Drain oil, leaving drippings in pan. Stir in reserved flour mixture until bubbly; add chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Serve with chicken.

CRISPY SESAME FRIED CHICKEN

Steps:

• Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
• In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
• In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
• Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
• Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.

PANFRIED ALMOND-AND SESAME-DUSTED CHICKEN

Steps:

• Make marinade:
• Purée all marinade ingredients in a blender.
• Transfer marinade to a large bowl and toss with chicken to coat. Marinate chicken, covered and chilled, turning once, 8 to 12 hours.
• Make coating:
• Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl. Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne. In another shallow bowl whisk together eggs and remaining teaspoon salt.
• Cook chicken:
• Preheat oven to 350°F.
• Remove chicken from marinade and pat dry with paper towels. Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess. Transfer to a platter and repeat with remaining chicken.
• Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces. When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total. Transfer chicken as browned to a rack set in a shallow baking pan. When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes.