Bakedsesamemarmaladechicken Recipes

SIMPLYLO'S OVEN-BAKED SESAME CHICKEN

Steps:

• Whisk together the soy sauce, sherry, garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking rack with cooking spray, and place on a baking sheet.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. Add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

BAKED SESAME CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
• Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

BAKED SESAME MARMALADE CHICKEN

Steps:

• Mix the garlic, ginger, orange marmalade and soy sauce together in a large bowl.
• Add the chicken thighs, stir, cover and set aside for 15min.
• Put the chicken in a roasting tin and roast at 425°F for 35min, basting and moving the chicken around in the tin so that it cooks evenly and is cooked to the centre. Lift the chicken out of the tin and keep warm.
• Skim the fat off the juices in the roasting tin, discard the fat, bring the juices to the boil and bubble for 30sec. Spoon the juices over the chicken, sprinkle the sesame seeds over and serve with boiled white rice.

SESAME BAKED CHICKEN

Steps:

• Preheat oven to 350�°F.
• Mix egg and milk together.
• Combine flour, baking soda, salt, paprika, and sesame seeds in a paper bag (recipe was written before "Ziploc" bags -- you can use either).
• Dip chicken pieces in egg mixture, then shake in bag.
• Place pieces skin side up on a baking sheet.
• Drizzle melted butter over chicken pieces.
• Bake about 1 hour, until done.

OVEN BAKED SESAME CHICKEN

Steps:

• Combine soy sauce and garlic in a bowl.
• Combine sesame seeds and flour in a flat dish.
• Dip chicken pieces in soy mix and then in sesame seeds, coating evenly.
• Place in ovenproof dish and drizzle with melted butter.
• Bake in moderate oven for 40 minutes or until cooked through.

SESAME ORANGE CHICKEN

Steps:

• Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned.
• Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning.
• You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
• Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
• Heat the oven to 450°F Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
• Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
• Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl.
• Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
• 6 Add to the large bowl with the zest, the marmalade, honey, soy sauce, sesame oil, peanut oil, chili sauce and salt. Mix well.
• Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
• In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well.
• Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
• Cook at 450°F until the chicken has an internal temperature of 165°F, about 20 minutes. Serve immediately, topped with the orange slices.

BAKED SESAME CHICKEN

Steps:

• If using plain Saltine crackers, add 2 tsp.
• sesame seeds to the crumbs.
• Preheat oven to 400.
• Rinse chicken and pat dry.
• Blend oil and sherry and dip chicken into the mixture, coating both sides.
• With spatula, spread sour cream all over the chicken, then roll in cracker crumbs.
• Place on a greased baking sheet and bake about 25-30 minutes .

BAKED SESAME CHICKEN WITH SWEET & SOUR SAUCE

Steps:

• Combine sesame seed, bread crumbs, onion powder and pepper in shallow pan or plate.
• Spray a skillet with nonstick cooking spray then add butter remove from heat and stir in soy sauce.
• Coat both sides of chicken, 1 piece at a time, with butter mixture, then with sesame seed mixture.
• Arrange chicken, side by side, in foil-lined baking pan.
• Bake in 375 degree oven 20 minutes, or until no longer pink in center.
• Meanwhile, combine sweet & Sour sauce, brown sugar and 3 Tbl water in small saucepan. Cook, stirring, over medium heat until mixture boils.
• Remove from heat stir in sesame oil.
• Serve sauce with chicken.

STICKY MARMALADE CHICKEN

Steps:

• Season chicken with salt and pepper. Fry in oil for 8-10 minutes until golden on both sides.
• Add stock, marmalade and thyme. Simmer for 5 minutes, remove chicken and boil mixture until reduced and syrupy and pour over chicken.
• Serve.