SESAME HONEY CHICKEN
This recipe was inspired by a simaler one in an Australian CWA (Country Women's Association) cookbook. We serve this with steamed rice, carrots and broccoli.
Provided by Lee_tah
Categories Chicken Thigh & Leg
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a glass bowl mix together soy sauce, wine and cornflour. Cut up chicken, if not already done, and add to the bowl. Stir together well. Let this marinade a few minutes.
- Heat up frying pan or wok. Add peanut oil, sesame oil, crushed garlic and grated ginger. Fry breifly.
- Drain chicken pieces , reserving the liquid, and add them to the pan a few at a time. Do this in batches so that they brown nicely.
- When all of the chicken has been fried off, add the chicken pices back to the pan with the reserved marinade and chicken stock. Cook until thickened. Stir in honey. Taste to see if it is sweet enough. Add more honey if it needs it.
- Remove from heat. Stir in green onions. Sprinkle over sesame seeds as a garnish. Serve hot.
ASIAN HONEY SESAME CHICKEN
Steps:
- RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
- HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
- BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.
SESAME CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
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.
HONEY SESAME CHICKEN
Skip ordering takeout and prepare this easy, Asian-inspired honey sesame chicken that's deep-fried and smothered in a sweet and zesty sauce. Garnish with thinly sliced green onions, if desired.
Provided by Bren
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
- Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
- Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
- Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
- Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
- Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 45.6 g, Cholesterol 74.1 mg, Fat 86.9 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 12.2 g, Sodium 1124.7 mg, Sugar 16.7 g
HEALTHIER HONEY-SESAME CHICKEN
This is a 'healthier' version of honey-sesame chicken. It is baked instead of fried and the chicken is not battered, making it healthier. All the flavors are here and the only thing sacrificed are the calories! Serve over rice with additional sauce on the side.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 3
Number Of Ingredients 12
Steps:
- Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer chicken and sauce into an oven-proof dish.
- Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 507.4 calories, Carbohydrate 40.1 g, Cholesterol 86.1 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 3.9 g, Sodium 1254.1 mg, Sugar 35.9 g
COPYCAT HONEY SESAME CHICKEN
Add some flair to your Friday routine and make something at home like our Copycat Honey Sesame Chicken instead of ordering out. Our Copycat Honey Sesame Chicken recipe is just like ordering takeout, but you can enjoy learning how to make the whole entrée yourself.
Provided by My Food and Family
Categories Fall 2019
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels; toss, in small batches, with cornstarch in medium bowl until all strips are evenly coated with cornstarch.
- Heat oil in large skillet on medium heat. Add chicken; cook 7 to 8 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
- Heat dressing in same skillet. Add beans, peppers and garlic; cook and stir 4 to 5 min. or until crisp-tender. Return chicken to skillet along with all remaining ingredients except rice; mix lightly.
- Serve over rice.
Nutrition Facts : Calories 530, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
ROAST HONEY SESAME CHICKEN
This recipes sounds so good and the photo in Recipe+ magazine make look even better. Times are estimated and DO NOT included 20 minutes marinating time. They also suggest that you can replace hoisin sauce with plum sauce. You could also use 2 small twin pack chicken but cooking time will vary. For a quick gravy you could mix powdered gravy with boiling water and minced garlic cloves. If dutch carrots are not available use regular carrots and cut into quarters lenghtwise.
Provided by ImPat
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200C (180C fan forced).
- Rinse chicken cavity under cold water and pat dry with paper towels.
- Trim excess fat from cavity, then tuck the wings underneath and then place chicken breast down in a large glass or ceramic bowl.
- Combine juice, honey, sesame seeds and hoisin (or plum if using) in a small bowl and whisk to combine and then pour half the mixture over the chick, cover the chicken and refrigerate for 20 minutes to marinate.
- Place chicken breast up in a large roasting pan and place ginger, garlic and spring onions inside cavity and tie legs with kitchen string.
- Roast for 45 minutes and then remove from oven and add potatoes, carrots, red onion, zucchini and capsicum and drizzle vegetables with oil and put back in the oven to continue roasting and baste the chicken occassionally with reserved marinade for 35-40 minutes or utill juices run clear when chicken thigh is pierced with a small sharp knife.
- Remove from oven and cover with foil and rest for 5 minutes.
- Portion chicken and serve with roast vegetables.
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