Hawaiian Chicken Sesame Recipes

PERFECT SESAME CHICKEN

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.

MOCHIKO SESAME CHICKEN

Steps:

• In a large skillet over medium heat; warm oil.
• In a large bowl, combine flour, cornstarch, mochiko, sugar, and salt.
• Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions.
• Dip chicken into batter and sprinkle generously with sesame seeds.
• Fry in oil until done, about 10-12 minutes.
• Drain.
• Serves 8.

HAWAIIAN SESAME CHICKEN

Steps:

• Preheat oven to 400.
• Dip chicken slices in milk and then bread crumbs.
• Brown in melted butter over medium heat.
• Season with salt and pepper and remove chicken to baking dish.
• Place chicken uncovered in 400 degree oven for 20-30 minutes.
• For the Sauce: Add reserved juice to pan drippings.
• Add brown sugar, ginger, dried onion, orange zest, sesame seeds and soy sauce to taste.
• Cook until syrupy and add pineapple chunks.
• Pour sauce over chicken and serve over a bed of rice.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.