Sesame Glazed Chicken Recipes

ONE TRAY GLAZED SESAME CHICKEN

Steps:

• Step 1.Preheat oven to 180°C/360°F.
• Step 2.Make a marinade by mixing the soy sauce, dark soy sauce, sesame oil and the Coconut Sweet Chilli in a large bowl. Add the chicken and mix until well combined. Lay the chicken pieces out on a large baking tray lined with foil. Roast in the preheated oven for 5 minutes.
• Step 3.In the meantime, combine the ingredients for the coconut sweet chilli carrots in a bowl. After 5 minutes, take the chicken out of the oven and baste with the pan juice. Then place the carrots around the chicken pieces (alternatively, place the carrots on a separate tray).
• Step 4.Roast the chicken and carrots in the oven for 30 minutes or until the chicken is cooked through and the carrots are tender.
• Step 5.To serve, place the chicken on a serving plate and drizzle with the juices left in the tray. Sprinkle with sesame seeds and spring onion. Serve with the carrots.

GLAZED SESAME CHICKEN

Steps:

• Wash the chicken parts well and pat dry on paper towels.
• In a small saucepan add the soy sauce, water, pepper, brown sugar and sesame oil.
• Bring to a rolling boil until the sauce resembles the consistency of warm honey. (See video.)
• Preheat oven to 375 degrees F.
• Pour the sauce over the chicken parts and toss well.
• Place the pieces on a parchment paper lined aluminum baking sheet. Don't crowd the pieces together, leave an inch or two between them to allow for good heat circulation.
• Bake for about 35-50 minutes depending upon the size of the chicken pieces. wings and drumsticks will be faster than thighs and larger breast pieces.
• Turn the pieces every 10 minutes and spoon a little of the glaze/sauce from the bowl each time you turn them.
• Let the chicken rest for 5 minutes on the pan before serving with a generous sprinkle of the toasted sesame seeds.

PERFECT SESAME CHICKEN

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.

CHINESE RESTAURANT-STYLE SESAME CHICKEN

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.

SESAME GLAZED CHICKEN

Steps:

• Set oven to 375 degrees.
• Arrange the chicken on a greased baking sheet.
• In a bowl, combine oyster sauce, garlic (if using), honey, mustard, sesame oil and pepper.
• Brush over the chicken.
• Sprinkle with sesame seeds.
• Bake for 40-45 minutes, or until the chicken is done.
• Remove to a serving platter; sprinkle with green onions.
• Note: sauce recipe may be doubled if desired.

HONEY-SESAME GLAZED CHICKEN

Steps:

• Preheat oven to 400° F. Lightly spray a rimmed baking sheet. In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth. Transfer to a large bowl. Add chicken and toss to coat well. Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through. Garnish with sesame seeds. MAKE IT A MEAL: Serve with sautéed spinach for a healthful meal.DRESS IT UP: Use this glaze on a beautiful whole bird, basting with the glaze every 20 minutes. Bake a 4- to 5-pound chicken at 400° F for 1 to 1 ½ hours. Serve the bird on an elegant platter with chopped radicchio or fresh spinach to add color. Sprinkle with sesame seeds to garnish.

SESAME GLAZED CHICKEN

Steps:

• 1. In a 12-inch skillet, heat oil over medium-high heat and brown chicken, turning once, about 6 minutes . 2. Stir in soup mix blended with preserves, water and ginger. Stir in broccoli. Bring to a boil. Reduce heat to low and simmer covered for 25 minutes or until chicken is thoroughly cooked. To serve, sprinkle toasted sesame seeds over chicken and vegetables.

GARLIC & HONEY GLAZED SESAME CHICKEN RECIPE BY TASTY

Steps:

• Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
• Add vegetables to a shallow pan or skillet over medium heat.
• Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
• In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
• Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
• Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.

HONEY SESAME GLAZE FOR ROAST CHICKEN

Steps:

• Mix all ingredients in a small bowl.
• Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn.
• Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.

HOISIN-GLAZED SESAME CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-5-inch loaf pan with butter (see Cook's Note).
• Heat the olive oil and sesame oil in a medium skillet over medium-low heat until warm. Add the onions, garlic, ginger and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. Transfer the mixture to a large bowl and let cool to room temperature.
• Meanwhile, stir together the panko and milk in a small bowl and set aside for 5 minutes, then transfer to the large bowl. Add the chicken, soy sauce and eggs and mix together with your hands just until combined. Transfer to the prepared loaf pan and smooth out the top. Bake the meatloaf for 45 minutes.
• Meanwhile, whisk together the hoisin sauce and blackberry jam in a small saucepan over medium-low heat until smooth and warm, about 3 minutes. Remove from the heat and cover with foil to keep warm.
• Remove the meatloaf from the oven and brush generously with the hoisin glaze. Return to the oven and continue to bake until the meatloaf reaches an internal temperature of 165 degrees F, about 20 minutes. Remove from the oven and let the meatloaf sit for 5 to 10 minutes.
• Sprinkle sesame seeds over the meatloaf then slice and serve topped with the remaining hoisin glaze.