Sesame Chicken Tyler Florence Recipes

SESAME CHICKEN - TYLER FLORENCE

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

SESAME CHICKEN

Steps:

• Cut chicken breast into 1 inch strips or bite size pieces.
• Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
• Cook chicken for about 6 minutes or until no longer pink.
• Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
• Whisk until no corn starch lumps appear.
• Pour sauce mixture into skillet with chicken.
• Cook until sauce thickens slightly.
• You can add more water if sauce is too thick.
• Sprinkle with sesame seeds.
• Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
• Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400°F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return them to the oven for 10 minutes to glaze. An impressive presentation is to serve these chicken wings family style: Arrange them on a large platter, pour over the remaining sauce, and sprinkle them with the sesame seeds and cilantro. Serve the wings with a large stack of cocktail napkins.