CRISPY SESAME CHICKEN
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
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
SECRET SIAMESE CHICKEN
Another awesome recipe from my Hotter Than Hell Cookbook! Great served with rice and egg rolls or wontons! This is one of DH's favorite recipes that I make. Prep time includes marinating time. Enjoy!
Provided by KPD123
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine soy sauce, ginger, garlic, sherry, and sesame oil in a large bowl or zip lock bag. Add chicken and marinate at room temperature for 30 minutes.
- Heat canola oil in a large wok or skillet and add chicken and vegetables, reserving marinade.
- Stir-fry about 7 minutes until meat is no longer pink. Add reserved marinade and cook 5 more minutes.
- Add basil and serve!
Nutrition Facts : Calories 577, Fat 36.3, SaturatedFat 6.5, Cholesterol 109, Sodium 868.2, Carbohydrate 10, Fiber 1.6, Sugar 3.7, Protein 38.3
SIAMESE CHICKEN CURRY
Provided by Dawn Hansen
Categories Chicken Low Carb Quick & Easy Curry Bon Appétit Brooklyn Iowa
Yield Serves 4
Number Of Ingredients 11
Steps:
- Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is translucent, about 6 minutes. Add curry mixture, stir 2 minutes. Add basil and crushed red pepper; stir 1 minute. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes. Add chicken; stir until heated through. Season with salt and pepper.
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
SIAMESE CHICKEN DRUMETTES
This recipe originally came from Better Homes and Gardens. Our DIL Leah made it for our dinner last night-this is her recipe with modifications. BH&G say it is great for a picnic, or can be served as a delicious starter. We ate it as a main with a salad. I'm tempted to serve rice or noodles with them with the remaining sauce spooned over them too rather than waste it as BH&G suggest. Drumettes are the wings with the tips removed, so they're like mini drumsticks.
Provided by JustJanS
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C.
- Whisk the coconut cream, soy, lime juice and curry paste and pour into a baking tray.
- Add the chicken and toss to coat well with the sauce.
- Bake for 30 minutes.
- Drain off most of the liquid reserving remainder. Tipe drummettes onto a serving platter and scatter with shoots, cashews and herbs.
- Skim a bit of fat of the cooking sauce and pass it at the table for those who'd like extra.
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