Sweet Sesame Chilli Chicken Recipes

SWEET CHILI CHICKEN

Steps:

• Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
• Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
• Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
• Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
• Garnish and serve: Garnish with green onions and red chilies and serve.

EASY SESAME SWEET CHILI CHICKEN

Steps:

• In a storage bag or storage container, add the Chili Sauce, soy sauce, sesame oil, minced garlic, and 1 tsp of sesame seeds (leave some for garnish). Mix together, then add the raw chicken breasts.
• You can marinade the chicken in the sauce for 1 hour up to 8 hours.
• Preheat a skillet on high and add Olive Oil. Remove the marinated chicken breasts from the marinade using tongs, saving the marinade to cook. Add the chicken breasts to the hot skillet. Sear for 2-3 minutes until the the chicken starts to char. Because of the sugar in the sauce, you need to be careful that the chicken doesn't burn. It's ok to get a little char as that will be lots of flavor.
• Flip the Chicken and sear for another 2-3 minutes. Then add 1/4 cup water and the remaining marinade. Cover the skillet and cook for 8-10 minutes until the internal temperature of the chicken reaches 165 F degrees or the chicken feels firm with a little give.
• Uncover, turn off the heat and move the skillet off the hot burner. Let rest for a few minutes. Then remove the chicken and slice it on a bias in 3/4 inch slices. This should give you about 5-6 slices.
• Serve with rice or veggies, spoon some of the sauce on top or serve it on the side. Then garnish with sesame seeds and fresh cilantro leaves.

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.

ASIAN SWEET CHILI SESAME CHICKEN RECIPE - (4.4/5)

Steps:

• Add chicken to the bottom of your crockpot. Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions. Notes *You can use frozen chicken breasts but just be aware that they will release more water so you will need to increase the cornstarch in order to thicken the liquid at the end. **Hoisin sauce can be found in the Asian section of your grocery store.

SWEET CHILI CHICKEN STRIPS RECIPE - (4.5/5)

Steps:

• To prepare the sauce-in a medium saucepan combine the chicken broth, soy sauce, rice vinegar, sweet chili sauce, oil, sugar, and cornstarch. Bring to a boil, reduce heat and simmer until the sauce is slightly thickened. Remove from the heat and set aside. Heat oil in a deep fryer to 375 degrees. Pour buttermilk into a shallow bowl. In another shallow bowl, whisk together flour, cornstarch, salt and pepper. Dip each chicken strip first into the buttermilk and then roll in the flour mixture until evenly coated. Place chicken strips into the hot oil, a few at a time and deep fry the chicken strips in batches until golden brown and the chicken is fully cooked (the internal temperature has reached 165 degrees). Remove from the oil with a slotted spoon and drain on paper towels. Immediately toss the chicken strips with the sauce. Garnish chicken strips with green onions and sesame seeds.

EASY SWEET CHILI CHICKEN

Steps:

• Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
• Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
• Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
• Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
• Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

ASIAN SWEET CHILI SESAME CHICKEN

Steps:

• Add chicken to the bottom of your crockpot.
• Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
• Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred.
• Shred chicken in the crockpot and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.*
• Serve with rice and garnish with sesame seeds and green onions.

ASIAN SWEET CHILI CHICKEN

Steps:

• Mix together the batter ingredients in a large bowl.
• Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
• Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
• Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
• Work in batches to prevent the oil from dropping too far in temperature.
• Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
• Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
• Add the chicken back in along with the sweet chili sauce and crushed red pepper.
• Toss to combine and serve immediately.
• Garnish with sesame seeds or green onions if desired.

SWEET CHILI CHICKEN

Steps:

• Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
• Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
• Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
• Dish out, garnish with the white sesame and cilantro leave. Serve immediately.

SWEET SESAME CHILLI CHICKEN

Steps:

• Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.
• Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.