Sesame Chicken With Mustard Sauce Recipes

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

Steps:

• Preheat the oven to 350 degrees F.
• Rinse and dry the chicken thighs and season with salt and pepper.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
• Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
• When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

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:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

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:

• 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:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
• Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

Steps:

• In a large resealable plastic bag, combine bread crumbs and sesame seeds; set aside. In a small bowl, combine the mayonnaise, onion and mustard. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. , Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with chicken.

Steps:

• Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
• Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
• Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
• Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
• Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
• Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.

Steps:

• Place chicken breasts in a pot in a single layer, skin-side down.
• In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
• Add cold water to pot to cover chicken by 1 inch.
• Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
• Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
• Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
• In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.

Steps:

• In a ziploc plastic bag, combine buttermilk, lemon juice, Worcestershire sauce, salt, pepper, paprika, soy sauce, oregano and garlic; mix well.
• Add in chicken breasts and turn to coat.
• Seal or cover and chill for 8 hours or overnight, turning occasionally.
• After 8 hours, drain and discard the marinade.
• Set oven to 350 degrees.
• Grease a shallow 13x9-inch baking dish.
• In a shallow dish, combine the dry bread crumbs and sesame seeds.
• Dredge the chicken in the crumb mixture.
• Place in prepared baking dish (sprinkle with more salt and pepper if desired, I use seasoning salt for this).
• Combine the melted butter and Crisco; drizzle over chicken.
• Bake, uncovered for 35-40 minutes or until chicken is done.
• Meanwhile, combine the sauce ingredients in a saucepan; heat through.
• Serve with/on the chicken.
• Delicious!

Steps:

• Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.
• Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.
• Remove from stock and cut into broad, thin slices. Let cool.
• To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.
• In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.
• Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.
• Garnish chicken with sesame seeds.
• Suggested drink: Hidalalgo Manzanilla, La Gitana
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Mix the first six ingredients in a bowl.
• Beat the eggs with the water and soy sauce in another bowl.
• Dip the chicken into the egg mixture, then coat with the bread crumb mixture.
• Bake, uncovered at 375 degrees for 40 minutes or until the chicken is cooked through.
• Combine the sauce ingredients in a saucepan and cook for 10 minutes, stirring occasionally. Serve with the chicken.

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate until serving., In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce.

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well.
• Add chicken and turn to coat.
• Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
• Drain and discard marinade.
• In a shallow dish, combine bread crumbs and sesame seeds.
• Dredge the chicken in the crumb mixture.
• Place in a greased 13 x 9 x 2 inch baking dish.
• Combine butter and shortening; drizzle over chicken.
• Bake, uncovered, at 350 F.
• for 35 to 40 minutes or until juices run clear.
• Meanwhile, combine sauce ingredients in a saucepan; heat through.
• Serve with the chicken.
• Yield: 6 servings.

Steps:

• Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).
• Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired.
• Cook for 8 minutes more or until chicken is white in appearance and firm to the touch.
• Sprinkle with lemon juice and sesame seeds.
• Add mushroom slices, cooking 2-3 minutes more and serve hot with cream sauce.
• Cream Sauce:.
• Combine ingredients in blender or food processor and mix together for 15 seconds.
• Pour mixture and 1 cup whipping cream into saucepan, stirring over low heat.
• Sauce may be stored for up to 3 days.
• When reheating, add 6 tablespoons whipping cream and stir completely before serving.

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

Steps:

• Preheat oven to 425 degrees.
• Cover a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
• Place crackers in a Ziploc bag and roll over them with a rolling pin until they are finely crushed.
• In a bowl, combine mayonnaise, onion, and mustard.
• In a second bowl, combine crushed crackers, sesame seeds, and Parmesan cheese.
• Cut chicken lengthwise into 1/4 inch strips.
• Dip strips into mayonnaise mixture, then into crumb mixture.
• Place chicken on foil-covered baking sheet.
• Bake for 15-18 minutes.
• Serve with honey mustard dipping sauce.

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.