Sesame chicken?

Question

I am a monster fan of sesame chicken from "American-Chinese" places. Anyone have a good recipe for it? i am not interested in super fancy, just real.

Answer 1

INGREDIENTS:

* 2 teaspoons cornstarch
* 2 tablespoons rice wine
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* 1 dash hot pepper sauce
* 1 tablespoon grated fresh ginger
* 1 clove crushed garlic
* 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
* 2 tablespoons sesame seeds
* 1 tablespoon sesame oil
* 2 tablespoons vegetable oil
* 4 ounces fresh mushrooms, quartered
* 1 green bell pepper, sliced
* 4 green onions, sliced diagonally into 1/2 inch pieces

DIRECTIONS:

1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Answer 2

Ingredients
3 Whole boneless chicken breasts

Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons brown sugar
1 teaspoon vegetable oil
Sauce
1 cup water
2 heaping tablespoons hoisin sauce
2 tablespoons brown sugar
4 teaspoons dark soy sauce
2 teaspoons chili paste (or less depending on taste)
2 teaspoons vegetable oil
2 garlic cloves, minced
2 tablespoons cornstarch
1 green onion, thinly sliced

2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

Cut the chicken into small, approximately 1-inch cubes. Add the marinade ingredients and marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the sauce. Mix together all of the sauce ingredients except for the green onions. Pour them into a small pot and bring to a boil. Turn the heat down to low and keep warm while you are deep-frying the chicken.
Heat wok and add the oil for deep-frying. When the oil is ready, add the marinated chicken pieces a few at a time, sliding them in and being careful not to overcrowd the wok. Deep-fry until golden brown.
Remove the cooked chicken pieces from the wok and drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil. Mix in the green onion. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice.

Answer 3

INGREDIENTS:
2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five-spice powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red leaf lettuce - rinsed
1 large tomato, cut into wedges

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

Answer 4

Chinese Restaurant-Style Sesame Chicken

INGREDIENTS:
2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
1 tablespoon dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five-spice powder
2 tablespoons sesame seeds
3 tablespoons all-purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red leaf lettuce - rinsed
1 large tomato, cut into wedges


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.



Baked Sesame Chicken

INGREDIENTS:
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Answer 5

I think sesame chicken is disgusting!!!