Spicy Chinese Sesame Garlic Chicken Recipes

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:

• Combine all ingridients except for chicken in a large bowl and mix together.
• Dip the chicken in and thoroughly coat each side.
• Place chicken in baking dish and pour the remaining sauce on top of the chicken.
• For maximum flavor, marinate for 2-3 hours at room temperature. If you are in a rush, you may skip this step.
• Bake at 375 degrees farenheit for 45 minutes.
• Serve over rice.

Steps:

• put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

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:

• Combine all ingridients except for chicken in a large bowl and mix together.
• Dip the chicken in and thoroughly coat each side.
• Place chicken in baking dish and pour the remaining sauce on top of the chicken.
• For maximum flavor, marinate for 2-3 hours at room temperature. If you are in a rush, you may skip this step.
• Bake at 375 degrees farenheit for 45 minutes.
• Serve over rice.

Steps:

• Heat the olive oil over medium heat.
• Cut chicken into bite size pieces.
• Cook chicken in the oil until just done then add the soy sauce and cook for 2 minutes.
• Add the cornstarch to the water and stir until dissolved then add to chicken. Cook for 2 minutes then add all the rest of the ingredients and cook until desired thickness, approx time 5-10 minutes.
• Salt and pepper is optional.
• Serve with rice.

Steps:

• Whisk together soy sauce and sugar until sugar dissolves.
• Add sesame oil, garlic, and scallion. Stir well.
• Poke several holes in each chicken breast so they can soak up the marinade.
• Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
• Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
• Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill).
• Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
• ENJOY.