Flavorful Sesame Chicken Recipes

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.

Steps:

• Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
• Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

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.

Steps:

• Heat oil in wok until hot.
• Add spring onions, ginger, garlic and fry 30 seconds.
• Add chicken and mushrooms, fry 3-4 minutes.
• Add tahini, soy sauce, chili sauce, fish sauce, water, baby corn and carrots.
• Toss for 2-3 minutes to heat through.
• Sprinkle with sesame oil and sesame seeds.
• Serve with jasmine rice.

Steps:

• Cut the chicken into small, approximately 1-inch cubes.
• Add the marinade ingredients and marinate the chicken for at least 20 minutes.
• While the chicken is marinating, prepare the sauce.
• Mix together all of the sauce ingredients except for the green onion.
• Pour them into a small pot and bring to a boil.
• Turn the heat down to a low and keep warm while you are deep-frying the chicken.
• Heat oil for deep-frying.
• When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
• Deepfry until golden brown.
• Remove the cooked chicken pieces from the oil and drain on paper towels.
• Repeat with the remainder of the chicken.
• Just before you are finished deep-frying, bring the sauce back up to a boil.
• Mix in the green onion.
• Place the chicken on a large platter and pour sauce over.
• Sprinkle with the sesame seeds.
• Serve over rice.

Steps:

• Whisk together sauce ingredients in a bowl. Set aside.
• Cut chicken breasts into bite-sized pieces.
• In a bowl, combine batter ingredients and coat chicken pieces with batter.
• Heat oil in a skillet or wok.
• Add coated chicken pieces and fry until golden brown and cooked all the way through. Oil should be used up.
• Pour sauce over the chicken pieces in the skillet or wok.
• Simmer until sauce bubbles and thickens a bit.
• Stir in 1-2 tablespoons sesame seeds.
• Serve over rice and enjoy!

Steps:

• Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
• Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked thru. Remove from pan and keep warm in oven while making the sauce.
• Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
• Mix cornstarch with a little water (about 1/4 cup) in a cup until disolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking.
• Add chicken to sauce on the stove until heated thru.
• Remove and sprinkle with sesame seeds and green onions and finally enjoy!

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°

Steps:

• Preheat oven to 350F degrees.
• Cut chicken into bite-sized pieces.
• Combine soy sauce, maple syrup, sherry, ginger, pepper and Chinese five spice.
• Add chicken and marinate 20 minutes, turning occasionally.
• Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
• Drain chicken, reserving marinade.
• Dredge chicken in flour seasoned with a little salt and pepper.
• Shake off any excess.
• Heat oil in a non-stick skillet.
• Add chicken and brown.
• Remove from heat.
• Place marinade in a pan and bring to a boil, boil 3-4 minutes.
• Add chicken, reduce heat and sate 1-2 minutes or until chicken is cooked through.
• Remove from heat and roll chicken in sesame seeds.