Copycat Whiskey Glazed Sesame Chicken Strips Recipes

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
• Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
• Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
• Add the eggs and panko to 2 shallow dishes.
• Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
• Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
• Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
• Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
• While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
• Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
• Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
• Enjoy!

WHISKEY CHICKEN

Steps:

• Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
• In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

SESAME CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the mayonnaise, onion and mustard. In another shallow bowl, combine the crackers and sesame seeds. Cut chicken lengthwise into 1/4-in. strips. , Dip strips into mayonnaise mixture, then into the sesame seed mixture. Place in a single layer on a large greased baking sheet. , Bake at 425° for 15-18 minutes or until juices run clear. Combine sauce ingredients and serve with chicken strips.

COPYCAT WHISKEY GLAZE RECIPE

Steps:

• Heat oven to 400°F. Peel loose paper off the garlic, keeping the whole head together.
• Slice off the top 1/2" of the whole head, exposing the tops of the cloves. Place garlic on a sheet of foil and drizzle the exposed cloves liberally with olive oil and sprinkle with salt and pepper.
• Wrap the foil up around the garlic, then place in baking dish and roast for 40-50 minutes. Set aside until cool enough to handle.
• Add pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a medium saucepan and heat over MED HIGH heat. Bring the mixture to a boil, whisking occasionally, then once lightly boiling, reduce heat to LOW so the mixture is simmering.
• Squeeze roasted garlic cloves out into a small bowl and mash the cloves until smooth. Alternately, you can add the cloves to the saucepan and use a whisk to mash them, but I've found it's difficult to get the garlic as smooth this way.
• Add lemon juice, white onion, whiskey, crushed pineapple and cayenne pepper. Whisk to combine, then adjust heat if needed to keep the sauce simmering steadily.
• Let sauce simmer for 45-50 minutes, until sauce has reduced by about half and is syrupy in texture. Keep an eye on it so that it doesn't boil over. Keep in mind the sauce will thicken a bit more as it cools.
• Set aside to cool a bit, then use immediately, or cool completely and store.

MOUTHWATERING WHISKEY GRILL GLAZE

Steps:

• In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
• Remove from heat and pour over grilled meats as desired.

SESAME CHICKEN STRIPS

Steps:

• Cut chicken into long 3/4 inch wide strips. Mix honey, soy sauce, dressing mix, and juice together. Place chicken strips in bag and pour over marinade and freeze.
• On cooking day, thaw chicken and thread onto skewers. Grill, turning frequently, until cooked through, about 8-10 minutes.

GARLIC & HONEY GLAZED SESAME CHICKEN RECIPE BY TASTY

Steps:

• Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
• Add vegetables to a shallow pan or skillet over medium heat.
• Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
• In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
• Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
• Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.

COPYCAT HONEY SESAME CHICKEN

Steps:

• Pat chicken dry with paper towels; toss, in small batches, with cornstarch in medium bowl until all strips are evenly coated with cornstarch.
• Heat oil in large skillet on medium heat. Add chicken; cook 7 to 8 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
• Heat dressing in same skillet. Add beans, peppers and garlic; cook and stir 4 to 5 min. or until crisp-tender. Return chicken to skillet along with all remaining ingredients except rice; mix lightly.
• Serve over rice.

TROPICAL GLAZED CHICKEN STRIPS

Steps:

• In a large skillet, brown chicken in oil. Transfer to a greased 11x7-in. baking dish. , In a saucepan, combine the juice concentrate, butter, ginger and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon sauce over chicken. , Bake, uncovered, at 350° for 25-30 minutes or a thermometer reads 170°, basting occasionally. Brush avocado slices with lime juice. Arrange chicken, avocado and nuts over rice.

HONEY-ORANGE GLAZED SESAME CHICKEN

Steps:

• CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leave cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH oranges and SLICE the needed oranges for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 3 tablespoons orange juice: SET aside.
• WHISK the HONEY-ORANGE SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 3 tablespoons Grade A clover honey, 3 tablespoons freshly squeezed orange juice, 3 tablespoons white vinegar, 1 tablespoon rice wine or dry sherry (or 2 tablespoons dry white wine), 1 tablespoon thinly snipped fresh cilantro leaves, 1 tablespoon thinly snipped green onion tops, 2 teaspoons soy sauce, 1/2 teaspoon freshly grated orange zest, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ginger powder, MICROWAVE for 1 minute on high; SET aside.
• BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
• BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
• POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, 2 minutes; REMOVE garlic with a spoon.
• ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
• IMMEDIATELY pour the microwaved HONEY-ORANGE SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
• RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
• SERVE hot chicken and sauce over hot cooked jasmine rice.
• GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced orange twist and 1 cilantro leaf; ENJOY!