Toasted Sesame Chicken 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.

TOASTED SESAME CHICKEN

Steps:

• In a small bowl, squeeze out 1/2 cup of the salad dressing. Baste the chickens with the dressing and heat up oil in a skillet on medium. Once oil is heated up, place chicken breasts in skillet. As it is cooking, add the 1 cup sesame dressing in skillet for a sauce. Don't put too much oil in though or else the oil and sesame dressing will goop. When there is no more pink inside, plate the chicken with a salad dressed in the Toasted Sesame Dressing.

SESAME-ROASTED CHICKEN WITH BEAN PUREE

Steps:

• For the sesame-roasted chicken: Preheat the oven to 450 degrees F.
• Whisk together the sesame oil, lime and orange juice, peanut butter, honey, soy sauce, 1 tablespoon of the sesame seeds and the hot sauce if using in a large bowl. Reserve half of the sauce in a small bowl, then toss the chicken with the remaining sauce. Transfer the chicken to a baking sheet and roast about 35 minutes.
• Meanwhile, toss the broccoli rabe in a medium bowl with the olive oil, remaining tablespoon sesame seeds and some salt and pepper. After the chicken has roasted for 35 minutes, add the broccoli rabe to the baking sheet with the chicken. Continue to roast until the chicken is cooked through and the thickest part of a thigh registers 160 degrees F, about 10 minutes more.
• For the bean puree: While the chicken is cooking, heat the olive oil in a small saucepan. Add the garlic and a pinch of salt and cook for 1 minute over low heat. Add the stock and beans, turn the heat to high and bring to simmer; simmer for 5 minutes. Remove from the heat and mash or puree until smooth.
• To serve, spread the bean puree on a plate, top with the chicken and broccoli rabe and drizzle with the reserved sauce. Garnish with cilantro if you have it.

SESAME CHICKEN WRAPS

Steps:

• Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
• Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
• Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°