Authentic Sesame Chicken From Scratch Recipes

FLAWLESS SESAME CHICKEN (RESTAURANT STYLE)

Steps:

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce:.
• Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
• To deep-fry the chicken:.
• Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

SESAME CHICKEN

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

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.

AUTHENTIC SESAME CHICKEN FROM SCRATCH

Steps:

• 1. Cut chicken breast into 1" chunks in a glass bowl. Combine all of the marinade ingredients and mix well.
• 2. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
• 3. In separate bowl combine all batter ingredients. Mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
• 4. Remove chicken from marinade. Dip into batter, be sure to coat evenly.
• 5. Deep fry the chicken in batches for 10 minutes or until golden brown. Drain on paper towels.
• 6. Combine sauce ingredients and warm over medium heat. Bring to a boil while stirring. Simmer until sauce slightly thickens.
• 7. Coat chicken with sauce and garnish with sliced scallions and sesame seeds.

BUTTER CHICKEN

Steps:

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

SESAME CHICKEN SAUCE

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

THE BEST CHINESE SESAME CHICKEN RECIPE

Steps:

• To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F (177°C) and adjust flame to maintain temperature.

CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Steps:

• In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
• Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
• Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
• Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
• Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
• Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

HIBACHI CHICKEN

Steps:

• Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
• In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
• Serve chicken and vegetables over rice, with sauce on the side for dipping.
• For the sauce:
• Mix all ingredients together and whisk until well combined.
• Refrigerate overnight or at least for 8 hours prior to serving.

MOLE SAUCE

Steps:

• Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
• Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
• Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
• Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
• Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
• We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.
• Fry the peanuts stirring often so they toast but don't burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
• Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
• Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
• To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
• Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
• Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
• Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
• Pour sauce through a fine mesh strainer (discarding what's leftover in the strainer) into the pot with the melted lard.
• After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
• Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.
• Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.