Strange Flavored Sesame Chicken Recipes

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SESAME CHICKEN THIGHS



Sesame Chicken Thighs image

Delicious fall-off-the-bone chicken thighs with a garlicky sesame seed dressing are so good on any night of the week! Serve with rice. Any remaining sauce is delicious over rice as well!

Provided by Wendy L Jackson

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 7

½ cup chicken broth
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 teaspoons chopped garlic
4 bone-in, skin-on chicken thighs
2 teaspoons sesame seeds, divided

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
  • Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
  • Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
  • Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Sprinkle remaining sesame seeds over chicken before serving.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 1.9 g, Cholesterol 71.7 mg, Fat 19.5 g, Fiber 0.3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 886.3 mg, Sugar 0.4 g

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

STRANGE FLAVOR CHICKEN (BANG BANG CHICKEN)



Strange Flavor Chicken (Bang Bang Chicken) image

A classic, cold Sichuanese chicken dish with an unusual name. Strange Flavor Chicken (also known as Bang Bang Chicken) targets all of your taste buds with a combination of salty, sweet, sour, nutty, hot, and numbing flavors.

Provided by Victoria

Categories     Appetizer

Time 20m

Number Of Ingredients 11

8 scallions (green/spring onions), (white and light green parts only)
1 tablespoon granulated sugar
Salt to taste
1 tablespoon light (regular) soy sauce ((preferably low-sodium))
1 tablespoon Chinkiang or black Chinese vinegar
3 tablespoons well-blended Chinese sesame paste
1 tablespoon toasted sesame oil
2 tablespoons chili oil with chili flakes ((homemade recipe follows))
½ to 1 teaspoon ground Sichuan pepper
1 pound cooked chicken breast meat, (cooled)
1 ½ teaspoons toasted sesame seeds

Steps:

  • Cut the scallions into sections and then slice these lengthwise into thin slivers. Put them into a bowl of cold water to refresh.
  • Whisk the sugar and salt in the soy sauce and vinegar until dissolved. Gradually whisk in the sesame paste to make a smooth sauce. Add the sesame oil, chili oil, and ground Sichuan pepper and mix well. You should yield about ½ cup of strange flavor sauce.
  • Cut the chicken into slivers about ½ inch wide (if you want to be really authentic, hit it a few times with a rolling pin or wooden dowel to loosen the fibers and then tear the flesh into shreds by hand).
  • Shortly before serving, drain the scallions and pile them neatly in the center of your serving dish. Lay the chicken slivers on top of them, then pour the prepared sauce over the top. Finally, sprinkle with the sesame seeds and serve immediately.

Nutrition Facts : Calories 364 kcal, Carbohydrate 8 g, Protein 39 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 275 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

STRANGE FLAVORED SESAME CHICKEN



Strange Flavored Sesame Chicken image

This is delicious and not so strange! I definitely recommend using fish sauce if you can find it. I adapted this from a recipe I found in a bargain asian cookbook.

Provided by SeanS

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons sesame seeds (dry fried)
2 tablespoons vegetable oil
2 tablespoons chopped spring onions
1 inch chopped ginger
2 cloves garlic, crushed
3 boneless chicken breasts (cut into strips)
1 can baby corn
2 -3 carrots, julienned
8 ounces sliced mushrooms
2 tablespoons sesame paste (tahini)
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon water
1 tablespoon fish sauce (not necessary but good!)
2 teaspoons sesame oil

Steps:

  • Heat oil in wok until hot.
  • Add spring onions, ginger, garlic and fry 30 seconds.
  • Add chicken and mushrooms, fry 3-4 minutes.
  • Add tahini, soy sauce, chili sauce, fish sauce, water, baby corn and carrots.
  • Toss for 2-3 minutes to heat through.
  • Sprinkle with sesame oil and sesame seeds.
  • Serve with jasmine rice.

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