Sesame Chicken Recipes

Steps:

• Cut chicken breast into 1 inch strips or bite size pieces.
• Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
• Cook chicken for about 6 minutes or until no longer pink.
• Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
• Whisk until no corn starch lumps appear.
• Pour sauce mixture into skillet with chicken.
• Cook until sauce thickens slightly.
• You can add more water if sauce is too thick.
• Sprinkle with sesame seeds.
• Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
• Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.

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:

• 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:

• 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.

Steps:

• Cook rice with a pinch of salt according to package directions.
• Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5-6 minutes. Drain and set aside.
• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
• Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
• Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
• When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

Steps:

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce:.
• Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
• To deep-fry the chicken:.
• Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.