Jenns Sesame Chicken Recipes

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CRISPY SESAME CHICKEN



Crispy sesame chicken image

Level up a take-out favorite by making this crispy sesame chicken in easy sticky sauce at home. Add rice or noodles for a delicious family dinner.

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 15

500 g (1lb) chicken breasts (cubed into bite-size pieces )
1 egg (beaten)
2 tbsp soy sauce
1 cup flour
½ cup cornstarch / cornflour
oil (for frying)
1 tbsp canola / vegetable oil
3 garlic cloves (crushed )
1/3 cup soy sauce
1/3 cup water
¼ cup brown sugar (You could add up to one third cup sugar if you prefer the sauce to be sweeter.)
2 tbsp rice vinegar / lemon juice
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp cornstarch / cornflour (mixed with 2 tbsp water )

Steps:

  • Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
  • To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
  • Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
  • Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
  • Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
  • Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
  • Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 1751 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

PERFECT SESAME CHICKEN



Perfect Sesame Chicken image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 6

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g

JENN'S SESAME CHICKEN



Jenn's Sesame Chicken image

I think everyone will enjoy this quick and delicious Sesame Chicken. Serve it over either brown or white rice with steamed broccoli.

Provided by Lark6077

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/4 cup flour
1/8 teaspoon pepper
2 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sugar
1/2 teaspoon sesame seed oil
2 tablespoons sesame seeds

Steps:

  • Rinse, dry and cut chicken into chunks.
  • Mix together flour and pepper.
  • Coat chicken chunks with this mixture.
  • Heat the olive oil in large frying pan.
  • Toss in chicken and cook until no longer pink in the middle.
  • Remove cooked chicken from pan and keep warm.
  • In same pan combine soy sauce, sugar, sesame seeds and sesame seed oil
  • Cook until sugar is melted.
  • Return Chicken to pan and coat with mixture.
  • Serve over rice and broccoli.

Nutrition Facts : Calories 605.8, Fat 32.7, SaturatedFat 6.5, Cholesterol 92.8, Sodium 2104.2, Carbohydrate 41.1, Fiber 1.8, Sugar 25.6, Protein 37.2

SESAME-COATED SAUTéED CHICKEN BREASTS



Sesame-Coated Sautéed Chicken Breasts image

Here is a classic recipe from Pierre Franey's "60-Minute Gourmet," one that happens not to take quite that long to cook at all. Sesame was a novel ingredient for him, he wrote in 1981, introduced to him by the cooking of "the late Virginia Lee, one of the finest Chinese chefs I have ever met. She used a lot of sesame oil and sesame paste in her flavorings, both in main courses and sauces such as that which accompanies a Mongolian hot pot." Mr. Franey used sesame seeds as a coating quite a bit after that - on fish fillets, for example - and here adapted the idea to a main course, using whole, skinned, boned chicken breasts. "The dish turned out admirably in texture and flavor," he wrote. Even better, "it is certainly easy to make, involving nothing more than coating the breast halves with the seeds and sauteing them briefly on both sides in butter. There is a final touch, a light 'sauce' made of hazelnut butter to which a dash of lemon juice is added." (By that, Mr. Franey meant butter that is browned until it is hazelnut in color.)

Provided by Pierre Franey

Categories     easy, quick, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup sesame seeds
7 tablespoons butter, approximately
Juice of half a lemon

Steps:

  • Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
  • Dredge the pieces on all sides in the sesame seeds.
  • Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
  • Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 1 gram

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