Spicy Sesame Chicken For Two Recipes

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

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:

• In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
• Preheat the oven to 400 degrees F.
• Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
• To assemble:
• Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
• Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
• Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
• Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

Steps:

• Trim each chicken breast and cut into thirds.
• Place several peices of the chicken into a ziploc and pound until thin - about 1/2" thick.
• Place the pounded chicken breasts into one or two ziplocs.
• Slice the onion and put in the bag(s).
• Add all remaining ingredients.
• Marinate no longer than 2 hours and as little as 1/2 an hour.
• Pull the chicken out of the bag - do NOT discard the onions.
• Grill the chicken over medium heat, watching closely not to over cook -- they will cook fast because they've been pounded thin. Maybe 5 minutes per side -- again just watch closely.
• While the chicken is grilling drain the onions discarding the marinade and saute them on the stove top or over the grill in a vegetable basket.
• You shouldn't need any oil there will be plenty coated on the onions.
• This will take about 15 minutes.
• Cook them to your desired doneness -- I like mine soft.
• I often do the onions while my husband grills the chicken.
• The onions will be spicy with the chopped pepper in them.
• We serve the onions over the chicken.

Steps:

• Cook popcorn chicken as directed on package.
• In a saucepan over medium heat, whisk together honey, ketchup, sugar, vinegar, soy sauce and salt and pepper. Bring sauce to a boil while stirring and simmer for a few minutes until sauce slightly thickens.
• Toss cooked chicken in sauce and serve over rice.
• Garnish with green onion and sesame seeds.