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
BAKED SESAME CHICKEN
Open, sesame! This is a family favorite. For a variation, you can also use bone-in chicken pieces, but be sure to increase the cooking time in this case. Tip: To toast sesame seeds, place in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully not to burn.
Provided by Laurie Thompson
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
- Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 5.9 g, Cholesterol 82.4 mg, Fat 13.1 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 696.8 mg, Sugar 0.2 g
CHICKEN WITH SESAME SEEDS
Make and share this Chicken With Sesame Seeds recipe from Food.com.
Provided by PetsRus
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
- Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
- After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
- Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
- Add all the sauce ingredients and bring to the boil.
- Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.
CHICKEN WITH SESAME MAYONNAISE
Provided by Food Network
Time 30m
Yield 8 appetizer portions
Number Of Ingredients 9
Steps:
- Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.
- Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.
- Remove from stock and cut into broad, thin slices. Let cool.
- To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.
- In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.
- Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.
- Garnish chicken with sesame seeds.
- Suggested drink: Hidalalgo Manzanilla, La Gitana
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
BAKED CHICKEN WITH TOASTED SESAME SEEDS
Steps:
- Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more.
CHICKEN PATTIES WITH GINGER AND SESAME SEEDS
This is a recipe from one of Madhur Jaffrey's books. I was looking for a different way to get my husband to eat lean meats and this worked (even though he did still put it on a bun). I served it with rice and Korean dipping sauce and it was yummy--no leftovers and even the kids ate some!!!!!
Provided by Zetty66
Categories Chicken
Time 20m
Yield 1 pattie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the scallions crosswise into thin rounds, including some of the green. Peel and mince the garlic and finely grate the ginger.
- Put the chicken in a bowl and mix with the scallion, garlic, ginger, sesame seeds, sesame oil, soy sauce, pepper, and chili powder.
- Shape the mixture into 6 patties.
- Lightly oil a non-stick frying pan and cook until done, turning once. Recipe states these can also be grilled.
- Serve with Korean dipping sauce.
- NOTE: My patties were a bit soft so I did add a small amount of bread crumbs to help them hold their shape.
SESAME FRIED CHICKEN
I came up with this recipe one day as an alternative to traditional fried chicken. Everyone in my family raves about the sesame seed coating and special gravy.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
GRILLED CHICKEN WITH CHILLI & SESAME SEEDS
Flavour grilled chicken strips with Thai chilli sauce, ginger and honey and serve with broccoli for this speedy meal for two
Provided by Jennifer Joyce
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Nutrition Facts : Calories 303 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
SESAME CHICKEN
"For flavorful, moist and tender chicken, try this marinade," suggests Julie Lake from Anchorage, Alaska. "The sesame seeds cling well to season the meat. We also like this mixture on chicken wings, beef short ribs and pork."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°
Nutrition Facts : Calories 344 calories, Fat 7g fat (1g saturated fat), Cholesterol 90mg cholesterol, Sodium 2885mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 40g protein.
SESAME-COATED SAUTéED CHICKEN BREASTS
Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)
Provided by Pierre Franey
Categories easy, quick, times classics, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram
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