Noble House 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 boiling water and tangerine peel in a bowl. Cover and let stand 30 minutes. Drain, reserving liquid and peel.
• Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
• Rub 1 tablespoon salt under skin and let stand 5 minutes. Rinse chicken under cold water and pat dry with paper towels.
• Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
• Preheat oven to 425°F.
• Remove saran wrap and transfer chicken to a work surface. Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
• Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan. Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color. Let stand 15 minutes.
• You may discard skin or not. Slice and serve. Garlic chives make a wonderful garnish.

Steps:

• In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
• In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves.
• Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
• NOTE: To make crispy rice noodles, fry the noodles in oil heated to 350 degrees F until they're crisp, 1 to 2 minutes; drain on paper towels.

Steps:

• Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken and stir well to coat. Set aside.
• Combine broth, remaining cornstarch, brown sugar, remaining soy sauce, ketchup, vinegar, chile paste, and sesame oil with a whisk.
• Heat 1/2 teaspoon vegetable oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan and saute 4 minutes or until crisp-tender. Transfer to a bowl.
• Heat remaining oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Cook an additional 3 minutes or until chicken is done, stirring occationally.
• Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil and cook 1 minute or until thickened, stirring constantly.