Firecracker Sesame Chicken Recipes

Steps:

• Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out at tail.
• Toss shrimp gently with 1 tbsp of the chili sauce. Set aside.
• Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce.
• Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares.
• Place one shrimp (on toothpick) about 1/2-inch up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down.
• Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds.
• Repeat wrapping with chicken strips, leaving about 1/2-inch of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.).
• For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.).
• To serve, preheat oven to 450°F.
• Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.

Steps:

• Heat canola oil in a large skillet over medium high heat.
• In a small bowl, whisk together soy sauce, chili garlic sauce, sesame oil, and orange marmalade; set aside.
• Season chicken with salt and pepper. Add chicken to the skillet and saute until golden brown, about 5 - 7 minutes. Remove chicken from the skillet.
• Add carrots, snow peas and red pepper to the skillet; saute for about 5 minutes or until vegetables are crisp tender. Add chicken back to.
• the skillet, along with the garlic; saute for 1 minute. Add sauce to the skillet and cook for another 5 minutes or until sauce is thickened. Serve over white rice.

Steps:

• Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
• To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.
• Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.
• Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
• Serve over rice.

Steps:

• Rinse chicken breasts with cold water.
• Cut chicken breasts into medium sized chunks.
• Bread Chicken with seasoned bread crumbs and flour mix.
• Fry chicken in 1 1/2 cup of olive oil until done.
• Drain on paper towel.
• Combine vinegar, honey, brown sugar, garlic powder (to taste), and red pepper flakes (to taste)
• Pour over chicken in a deep bowl and mix well until evenly coated.
• Pour coated chicken into a shallow baking dish and bake for 15min.
• Let cool and serve as appetizer or with Lo Mein noodles.

Steps:

• Cut wings apart at joints and discard tips(or save to make chicken broth). In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
• To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
• Preheat the grill to medium high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15-20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the sesame seeds and green onion and serve with the reserved dipping sauce.
• Enjoy!

Steps:

• Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside.
• Heat about 3 inches of oil in a Dutch oven to 375°F.
• Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet.
• Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 - 2 minutes, until thickened.
• Add the chicken to the sauce and toss to coat.
• To build the sandwiches, place parsley leaves in the buns, then top with 3 - 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.