Crispysesamechicken Recipes

Steps:

• Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
• In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
• In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
• Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
• Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.

Steps:

• Preheat oven to 400.
• Spray a 15x10" jelly roll pan/cookie sheet with cooking spray.
• Set aside.
• Combine first 6 ingredients in a large zip-loc bag.
• Set aside.
• Combine the yogurt and honey in a shallow dish.
• Add chicken, a few pieces at a time, to the yogurt mixture, turning to coat.
• Add chicken pieces to the zip-loc bag; seal, and shake to coat.
• Remove chicken from bag, and place on the prepared baking sheet.
• Leave a little space between each piece for better browning.
• Drizzle melted butter over chicken pieces.
• Bake at for 45 minutes or until chicken is done.

Steps:

• Set oven to 350 degrees.
• In a large bowl, coat the chicken well with mayonnaise all over.
• Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
• Roll/coat the chicken pieces in the mixture until well coated.
• Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet).
• Bake for about 50-60 minutes, or until chicken is done.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Coat chicken with coating mix as directed on package.
• Pleace the chicken on an ungreased baking sheet.
• Bake for 20 minutes or until chicken is cooked through [internal temperature of 170 degrees F].
• Top each breast with 2 Tbsp of salsa, then sprinkle evenly with cheese.
• Bake an additional 5 minutes or until cheese is melted.

Steps:

• Mix marinade ingredients in medium bowl.
• Add chicken cubes and marinate at least 20 minutes.
• Meanwhile, mix sauce ingredients in medium saucepan.
• Bring to a boil, stirring continuously. Reduce heat to low while cooking chicken.
• Heat peanut oil for frying.
• Add marinated chicken pieces, a few at a time, to the hot oil.
• Cook until golden brown. Drain on paper towels.
• Bring sauce back to boil.
• Place chicken in serving bowl and pour sauce over. Sprinkle with sesame seeds.

Steps:

• Cook chicken in sesame oil in fry pan.
• Whisk together corn starch and soy sauce.
• Add onions to pan and then quickly add the soy sauce mixture (note that it thickens and coats the chicken VERY quickly).
• Serve chicken over rice.