Sesame Chicken Toast Recipes

SESAME PRAWN TOAST RECIPE

Steps:

• Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.
• Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).
• Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.
• Place the sesame seeds onto a plate or in a shallow bowl.
• Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
• Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.
• Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.
• Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.
• Repeat until all you prawn toast is cooked.
• Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.

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.

SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°

SESAME CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.

SESAME PRAWN TOAST

Steps:

• To make the prawn fillings, add the prawns, egg white, spring onions, garlic, and seasoning ingredients in the food processor. Blend it into a smooth paste.
• Place the sesame seeds in the plate and set aside.
• Cut the bread crust out and cut in the middle into triangle shapes.
• Place about 1 tablespoon size fillings on the bread, spread the fillings evenly on the bread by using a butter knife.
• Dip the filling side down gently in the sesame seeds until the fillings are coated with sesame seeds evenly. Repeat process to remaining bread slices and set aside. Gently toss the excess sesame seeds out before frying.
• Heat the oil into medium heat about 320°F, test with a wooden chopstick or a piece of bread, once the oil bubbles start sizzling steadily it's ready to fry.
• Fry the filling side down until crispy and turn sides and fry until golden brown.
• Remove from pan and place it on the paper towel to soak the excess oil.
• Garnish with chopped spring onions. Serve immediately with spicy mayo, sweet chilli sauce or any of your favourite dipping sauce.