Honey Sesame Baked Chicken Recipe 465

HONEY SESAME CHICKEN

Steps:

• Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
• Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
• Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
• Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
• Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
• Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

HEALTHIER HONEY-SESAME CHICKEN

Steps:

• Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer chicken and sauce into an oven-proof dish.
• Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY SESAME CHICKEN

Steps:

• Whisk all the "Frying Batter" ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.
• Mix all the ingredients of the "Honey Sesame Sauce" together and set aside.
• Heat up a saute pan and add about 2-inch of oil on medium to high heat. When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the color changes to golden brown. Dish out and drain on paper towels.
• Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.

SESAME CHICKEN WITH HONEY SAUCE

Steps:

• In a large resealable plastic bag, combine bread crumbs and sesame seeds; set aside. In a small bowl, combine the mayonnaise, onion and mustard. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture. , Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with chicken.

HONEY SESAME GLAZE FOR ROAST CHICKEN

Steps:

• Mix all ingredients in a small bowl.
• Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn.
• Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.

PANDA EXPRESS HONEY SESAME CHICKEN BREAST (COPYCAT)

Steps:

• To coat the chicken breast add the egg, salt, pepper and 1 tablespoon oil into a medium bowl and whisk together well.
• In a second bowl, add 1/2 cup corn starch and 1/4 cup flour and mix.
• In a large dutch oven or a wok, heat oil to 375 degrees (about 2 inches of oil).
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.
• To make the sauce combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce and cornstarch in a medium saucepan and bring to a boil and cook until it thickens (don't make the sauce in your chicken pan).
• When you are done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).
• Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil and the honey sesame sauce and toss quickly to combine.
• Remove from heat and garnish with sesame seeds before serving.