Best Happy Family Sesame Chicken Recipes

SESAME CHICKEN

Steps:

• Mix all of the marinade ingredients in a medium bowl and add the chicken pieces to coat. Marinate for 30 minutes while you prepare the rest of the recipe.
• In a medium sauce pan, heat sesame oil over medium low heat and add the ginger and garlic chili paste and cook to flavor the oil, three minutes.
• Add the chicken broth, sherry, sugar and tahini and raise heat to medium and bring mixture to hot.
• In a small bowl, mix corn starch with the soy sauce and vinegar to form a slurry.
• Add this to the hot sauce and stir to thicken. Once hot and bubbling, remove to a back burner and keep hot on a low heat. If the sauce is not thick enough, mix another tablespoon of corn starch with a little water and slowly add to hot sauce until desired thickness. If too thick, add a little water or soy sauce to thin.
• Start cooking the rice so that it is done once the chicken is done. If you have a rice cooker, this can be a make ahead item.
• Toast the sesame seeds by placing in a dry pan and heating over medium heat for 4-5 minutes, tossing often. Remove to a dish after toasting so they don't continue to cook in the hot pan.
• When ready to fry, pour the chicken into a colander over a bowl to drain off some of the excess marinade. You can discard the drained marinade.
• In a heavy pan or wok, heat peanut oil to 375 degrees F.
• Heat oven to warm to hold cooked chicken between batches.
• Fry wet chicken pieces in four batches to maintain the oil temperature, moving cooked chicken with a spider or strainer to a pan covered in paper towels. To fry, use tongs and quickly place one piece at a time into hot oil, not letting the pieces touch each other. Each batch will take about 3-4 minutes. Let the oil come back to 375 degrees F before starting the next batch. Keep cooked chicken in warm oven between batches.
• Once all the chicken is cooked, place warm cooked chicken pieces in a large bowl and toss with the hot sauce. Add in the toasted sesame seeds and toss again, saving a little to sprinkle over the finished dish.
• Serve on a platter or in a bowl with the reserved sesame seeds sprinkled over the dish and garnish with slivered scallions.
• Serve with the cooked white rice on the side.

HAPPY FAMILY SESAME CHICKEN

Steps:

• Combine honey, sesame seeds, soy sauce and garlic. Set aside.
• In a seperate bowl, combine egg whites and cornstarch.
• Add chicken to egg mixture. Add salt and pepper to taste. Combine thoroughly.
• To Freeze: Put honey mixture in a quart sized freezer bag. Squeeze out air and seal.
• Put chicken mixture in a gallon sized freezer bag. Squeeze out air and seal.
• Place both bags in another gallon sized bag, and label for the freezer.
• Defrost for 24 hours before cooking.
• On Cooking Day:.
• Heat the oil in a skillet over medium high heat.
• Add the chicken and cook until browned, turning as needed. (You may need to do this in two batches, depending on the size of your skillet.).
• Pour the honey mixture over the chicken, turning to coat all the pieces.
• Top with the sliced green onions and sesame seeds, and serve.

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.

SIMPLE SAUTEED SESAME CHICKEN

Steps:

• Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

INSTANT POT SESAME CHICKEN

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

ADDICTIVE SESAME CHICKEN

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.