Sesame Chicken Dip Recipes

SESAME THAI CHICKEN DIP

Steps:

• Whisk together the soy sauce, sesame oil and garlic. Toss with the shredded chicken. Set aside.
• Spread cream cheese evenly on 10- to 12-inch serving plate or platter. Top with sweet Thai chili sauce, spinach, chicken, chives or green onions, and peanuts or sesame seeds.
• Serve right away or refrigerate 2-4 hours (any longer and the peanuts can soften and the spinach can get a bit wilty). Serve with rice crackers.

SESAME CHICKEN WITH SPICY DIPPING SAUCE

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.

SESAME CHICKEN DIP

Steps:

• Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
• Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
• Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

SESAME CHICKEN WITH SOY DIP

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Mix the breadcrumbs, sesame seeds, five-spice and a little seasoning on a plate. Pat dry the chicken, dip into the egg, then roll in the breadcrumb mix. Arrange on the baking tray, then bake for 25-30 mins until crisp and cooked through.
• When the chicken is almost ready, boil the broccoli in salted water for a few mins until just tender. Mix the soy sauce with the citrus juices and sugar to make a dipping sauce. Serve the crispy chicken with the broccoli and little dishes of the sauce for dipping, plus lime wedges for squeezing over.

SESAME CHICKEN DIP

Steps:

• In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
• Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

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.

SESAME CHICKEN WITH HONEY DIP

Steps:

• Mix mayonnaise, dry mustard and minced onion; set aside. Mix crumbs and sesame seeds.
• Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned.
• Serve hot with dip.
• Honey Dip: 1 cup mayonnaise 2 Tbsp. honey Mix ingredients.

SESAME CHICKEN DIP

Steps:

• 1. In a zip top bag combine cooked shredded chicken, garlic, sesame oil, soy sauce and water chestnuts. Allow to marinate for 1 hour.
• 2. Spread softened cream cheese on platter (I mix just a bit of the marinade with the cream cheese to flavor it a bit).
• 3. Sprinkle with chicken mixture (including juice from marinade), chopped spinach and green onions, sliced fine.
• 4. Drizzle with sweet & sour sauce. Refrigerate until ready to serve. Serve with wheat crackers.

SIMPLE SESAME CHICKEN

Steps:

• In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine crushed croutons and sesame seeds. Place eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture., In a large nonstick skillet coated with cooking spray, cook chicken in butter and oil in batches over medium heat for 4-6 minutes on each side or until no longer pink.