Sesame Garlic Chicken Recipes

HONEY-GARLIC SESAME CHICKEN

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.

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 GARLIC CHICKEN

Steps:

• Cut chicken into bite-sized pieces. Combine with flour, cornstarch, salt and pepper. Refrigerate 2 hours.
• To make sauce: Combine ingredients in small saucepan and simmer until reduced by half. Cool to room temperature.
• Heat 1 inch of oil in a frying pan. Pan-fry chicken until cooked through.
• Combine chicken with sauce. Garnish with sesame seeds and green onion.

BOK A BOK SESAME GARLIC CHICKEN SANDWICH

Steps:

• Dredge the brined chicken in cornstarch.
• Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.
• Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes.
• Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
• Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
• Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.
• For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar.
• Add 2 quarts cold water and mix completely.
• For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week.
• To use the brine: Cover the meat in brine and refrigerate, 24 hours.
• Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days.
• Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
• Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.

GARLIC SESAME CHICKEN

Steps:

• Trim the meat and cut into thin strips about 1/2 x 2 inch.
• Make the marinade.
• In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic.
• Stir in the strips, cover and leave in a cool place for 4 hours.
• Place the sesame seeds in a wok or large frying pan and dry fry over moderate heat, shaking the pan, until the seeds are golden.
• Set aside.
• Heat the sesame and vegetable oils in the wok or frying pan.
• Drain the meat, reserving the marinade, and stir fry a few pieces at a time until browned.
• Remove with a slotted spoon.
• Add the mushrooms and green pepper and stirfry for 2-3 minutes.
• Add the scallions and 1 minute more.
• Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
• Sprinkle the sesame seeds on top and serve immediately with boiled rice.

SLOW-COOKER SESAME-GARLIC CHICKEN

Steps:

• In small bowl, mix onion, honey, soy sauce, ketchup, oil, sesame oil and garlic. Set aside.
• Place chicken in 4- to 5-quart slow cooker. Pour honey mixture evenly over chicken.
• Cover; cook on Low heat setting 4 hours.
• With slotted spoon, remove chicken from slow cooker, leaving sauce in cooker. In small bowl, stir cornstarch into water until dissolved. Pour into slow cooker; stir to combine with sauce. Cover; cook sauce on High heat setting 10 minutes longer or until sauce has thickened.
• While sauce is cooking, shred chicken with 2 forks.
• Return shredded chicken to slow cooker; toss with sauce. Sprinkle with sesame seed before serving.

SPICY CHINESE SESAME GARLIC CHICKEN

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.

SLOW-COOKER CREAMY GARLIC CHICKEN

Steps:

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
• Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
• Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
• Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.