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
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
STICKY SESAME CHICKEN
An easy way to prepare chicken that is economical too. Both my husband and my children love it!
Provided by LLAVERTY
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
- Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 20.3 g, Cholesterol 94.2 mg, Fat 8.9 g, Fiber 1.2 g, Protein 24.5 g, SaturatedFat 1.8 g, Sodium 550.4 mg, Sugar 17.6 g
THYME-AND-SESAME-CRUSTED CHICKEN THIGHS
Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties alongside an arugula salad tossed with celery and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 8
Steps:
- Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
- Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.
SESAME CHICKEN CUTLETS
A delicious way to serve the same old chicken. When selecting cutlets look for ones that are approx. 1/4 inch thick. Or you can just slice boneless, skinless breasts into cutlets.
Provided by MTpockets
Categories Pork
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
- In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
- Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
- Refrigerate 30 minutes.
- In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
- Cook for approximately 5-6 minutes on each side or until
- golden and crisp and longer pink in center.
- Serve immediately.
CRISPY EVERYTHING CHICKEN CUTLETS
This recipe is so named because everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken. The seasoning consists of black and white sesame seeds, dried garlic and onion, sea salt and poppy seeds and adds a distinctive flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Heat a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
- Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
- Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
- For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
- For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)
SESAME CHICKEN CUTLETS
62
Categories Chicken Main Dish Meats Poultry Chicken breast
Time 1h10m
Yield 2
Number Of Ingredients 20
Steps:
- In a medium-size bowl, mix the sesame oil and teriyaki sauce until well blended. Add the cutlets, tossing to coat. On a sheet of waxed paper or in a shallow dish, mix the bread crumbs, sesame seeds, ginger, and garlic. Coat each cutlet with the bread crumb mixture, patting the meat so the crumbs adhere. Refrigerate for at least 30 minutes. In a large nonstick skillet, heat the oil over medium heat. Add the chicken cutlets and cook for 5 to 6 minutes on each side, or until golden and crisp and no longer pink in the center. Transfer the cutlets to serving plates. Garnish with lemon slices and parsley and serve right away. MAKE AHEAD: Prepare the recipe through step 3 but do not refrigerate (the recipe can also be multiplied). Place the coated chicken cutlets in a single layer on a waxed paper-lined tray or baking sheet for 1 to 2 hours, or until firm. (This is called flash-freezing.) Pack in plastic freezer bags and freeze up to 4 months.
Nutrition Facts :
PARMESAN SESAME CHICKEN
A yummy way to jazz up your everyday breaded chicken breasts.
Provided by Sarah Stephan
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
- Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 21.8 g, Cholesterol 118.1 mg, Fat 11.4 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 3 g, Sodium 351.1 mg, Sugar 1.8 g
SESAME CHICKEN CUTLETS
Make and share this Sesame Chicken Cutlets recipe from Food.com.
Provided by Libby1
Categories Chicken
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken wings in half at the joint and cut off wing tips.
- Blend next five ingredients in processor.
- Pour over chicken and marinate overnight. Remove chicken from marinade. Pour egg into marinade; combine bread crumbs and sesame seeds.
- Dip chicken into crumb mixture; set them in a buttered baking dish.
- Pour melted butter over them and bake at 400F for 40 - 50 minutes.
Nutrition Facts : Calories 384.9, Fat 27.8, SaturatedFat 9.4, Cholesterol 125.9, Sodium 1199.9, Carbohydrate 7.6, Fiber 1.2, Sugar 0.8, Protein 25.6
CUTLETS WITH HOT SESAME SAUCE
Make and share this Cutlets With Hot Sesame Sauce recipe from Food.com.
Provided by kstrating
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put pasta on to cook until al dente. Drain when done. Meanwhile --
- Heat cutlets according to directions. (you could also make your own).
- Heat oil in a pan until it is just starting to smoke.
- Add scallions, ginger, & garlic & stir fry for about 5 seconds.
- Combine the cornstarch & the 1/2 C cold water.
- Add the chicken broth, red pepper flakes, wine, soy sauce, sesame oil, & the cornstarch mixture.
- Heat and stir slowly until sauce thickens, remove from heat.
- To serve, Place cutlets atop pasta on plate & spoon sauce over.
- Cooking time for pasta & cutlets is included in the prep time for the sauce.
Nutrition Facts : Calories 302, Fat 8.1, SaturatedFat 1.2, Sodium 698.1, Carbohydrate 46.4, Fiber 2.1, Sugar 1.6, Protein 9.8
CHICKEN SCHNITZEL WITH DILL AND SESAME
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture, not just the meat, and add sesame seeds for a nuttier crunch. Serve the dish with Watercress-Apple Relish for a bright, peppery counterpoint.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
- Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
- Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.
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- Toast sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl.
- In a separate small bowl, mix honey, soy sauce, ketchup, sesame oil and red pepper. Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge chicken in flour, shaking off excess. Place chicken in one layer on a plate.
- Warm vegetable oil in a large nonstick skillet over medium-high heat. Sauté chicken until cooked through, turning once, 5 to 7 minutes total. Transfer to a plate.
- Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in honey mixture. Bring to a simmer and cook, stirring, until thickened, about 1 minute. Remove pan from heat, return chicken with any juices to skillet and turn pieces to coat in sauce. (Add a tablespoon of water if sauce is too thick.) Sprinkle with sesame seeds and serve.
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