Best Sesame Crusted Chicken Recipes

SESAME CRUSTED CHICKEN

Steps:

• If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
• Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

SESAME-CRUSTED CHICKEN SALAD TEA SANDWICHES

Steps:

• Heat a heavy skillet over medium-low heat. Add sesame seeds and shake the skillet gently, moving the seeds around, until they are aromatic, about 5 minutes. Set aside.
• Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover and bring to a simmer. Uncover and cook for 1 hour. Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool. Discard the seasonings and refrigerate or freeze the stock for future use. When the chicken is cool enough to handle, remove the skin and discard. Shred the meat from the chicken and then chop it until very fine. Refrigerate, covered, until well chilled.
• In a small bowl, mix together the mayonnaise and sesame oil. Add this to the chicken and combine well. Add the cilantro, chives, and scallions and combine well. Add salt and pepper to taste. Refrigerate, covered, until ready to use.
• Spread each bread slice with butter, reserving some butter for garnishing. Spread an even layer of chicken salad onto half of the slices of bread. Top with the other half of the slices to make sandwiches. Trim the crusts. Cut each sandwich on the diagonal. Arrange the sandwiches long-edge down in a row. Spread the remaining butter along one side of the row. Press the sesame seeds into the buttered edge to cover. Garnish the platter with mizuna leaves and serve.

SESAME-CRUSTED CHICKEN PAILLARDS WITH SEAWEED SALAD

Steps:

• Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
• Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
• Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
• Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
• Light a grill for direct high heat, about 500°F.
• Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
• Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
• Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.

THYME-AND-SESAME-CRUSTED CHICKEN THIGHS

Steps:

• Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
• Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.

PECAN AND SESAME SEED-CRUSTED CHICKEN

Steps:

• Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture., In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink.

SESAME-CRUSTED ROAST CHICKEN RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 degrees F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and black pepper; set aside. Pat chicken dry; season with salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet; heat 30 seconds. Place chicken breast side down in the skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat. Scatter potatoes around chicken. Pour the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175 degrees F, stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove skillet from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving. Nutrition Facts (Sesame-Crusted Roast Chicken) Per serving: 503 kcal cal., 32 g fat (8 g sat. fat, 8 g polyunsaturated fat, 13 g monounsatured fat), 134 mg chol., 652 mg sodium, 15 g carb., 2 g fiber, 3 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet

SESAME-CRUSTED CHICKEN

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick.
• In small bowl, stir orange peel into teriyaki glaze. Reserve 2 tablespoons glaze mixture for serving. Brush both sides of chicken with remaining glaze mixture. Sprinkle sesame seed over both sides of chicken; cover chicken with piece of waxed paper and lightly press seed into chicken.
• Place chicken on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken from grill to serving plate. Spoon reserved 2 tablespoons glaze over chicken. Sprinkle with onions.

SKINNY SESAME CRUSTED CHICKEN

Steps:

• Heat oven to 400 degree's. Line a sheet pan with non stick foil. Whisk the egg whites with the water, Tamari soy sauce,salt,and pepper
• Measure flour, and put on plate.On another plate measure the Sesame seeds.
• Coat the chicken tenders with flour. Dip in the soy egg mixture,and coat in Sesame seeds. Move to an empty platter.
• Melt 2 tablespoons of butter. Coat the non sick foil lined pan with half the butter. Place the Sesame coated chicken on sheet pan. Drizzle the remaining butter equally on top of tenders.
• bake at 400 degree's for 15 minutes. Flip the chicken and cook an additional 15 minutes,or until golden brown.
• While chicken is baking. Make the mushroom sauce. Place 1 tablespoon of butter, 5 tablespoons of chicken stock,and the sliced mushrooms in a non stick sauce pan. Cook on medium high until done.
• Add flour,and stir to combine well.Add 1/2 cup chicken stock,3/4 cup fat free half and half,salt,and pepper to taste,and parsley. Stir on medium heat until it becomes thickened like gravy. if it gets to thick add more chicken stock. a little at a time,and continue cooking while stirring.
• place 3 tenders on plate,and top with Mushroom sauce.
• Note: If you don't mind the fat.use 3 whole eggs for dipping chicken. Use 1/4 cup of butter to fry mushrooms. Omit chicken stock. In sauce use another 1/2 cup of butter,and regular half and half,and no chicken stock.