Do anyone have a sesame chicken recipe?

I love sesame chicken and would like to try different recipes. Do anyone have a sesame chicken recipe?
For a quick recipe, go to the healthy food section of an supermarket and they have a seasoning packet for sesame chicken. You only have to add soy sauce and chicken.





This one is a different type of sesame chicken from wholefoods.





This isn't the same sesame chicken you're used to. Instead of being fried, this version is baked, with crisp, juicy results. Make with chicken legs or thighs, too, if you like, and serve with steamed brown rice and a green salad topped with sesame dressing.





Ingredients


1 cup dried bread crumbs


1/4 cup sesame seeds


1/2 teaspoon paprika


1/2 teaspoon salt


Dash of pepper


4 tablespoons butter, melted


6 boneless skinless chicken breast halves





Method


Preheat oven to 400掳F. In a wide, shallow dish stir together bread crumbs, sesame seeds, paprika, salt and pepper. Put butter into a second wide, shallow dish. Dip chicken in butter, then roll in bread crumb mixture and transfer to a lightly oiled baking sheet, arranging pieces so they don't touch. Use two baking sheets, if needed. Bake for 30 to 35 minutes, or until the juices in the meat run clear when checked with a knife. Transfer chicken to plates and serve.





Nutrition


Per serving (about 4oz/119g-wt.): 310 calories (130 from fat), 14g total fat, 6g saturated fat, 95mg cholesterol, 400mg sodium, 14g total carbohydrate (1g dietary fiber, 1g sugar), 30g protein





Tags: Family Friendly, American





Note: We've provided special diet and nutritional information for educational purposes. But remember 鈥?we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.





Do anyone have a sesame chicken recipe?
Perfect Sesame Chicken -- 5 STAR








INGREDIENTS


2 tablespoons all-purpose flour


2 tablespoons cornstarch


1/4 teaspoon baking soda


1/4 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


1/4 cup cornstarch


1/2 cup water





1 quart olive oil for frying


2 tablespoons toasted sesame seeds











DIRECTIONS


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








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Amber's Sesame Chicken -- 4.5 Star








';I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder.';

















INGREDIENTS


1 cup all-purpose flour


1/2 cup toasted sesame seeds, divided


1 teaspoon black pepper


1 teaspoon Chinese five-spice powder


1 teaspoon crushed red pepper flakes (optional)


5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks


5 tablespoons vegetable oil


1/2 yellow onion, cut into wedges


1/2 cup green bell pepper, seeded and thinly sliced


2 tablespoons teriyaki sauce


2 tablespoons honey











DIRECTIONS


In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.


Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.


Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
SESAME CHICKEN


Ingredients





* 6 boneless skinless chicken breasts


* 1/4 cup honey


* 1/4 cup soy sauce


* 1/2 cup water


* 1 tablespoon cornstarch


* 1/2-1 teaspoon ground ginger


* 1/2-1 teaspoon red pepper flakes (optional)


* 1 tablespoon toasted sesame seeds





Directions





1.


1


Cut chicken breast into 1 inch strips or bite size pieces.


2.


2


Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.


3.


3


Cook chicken for about 6 minutes or until no longer pink.


4.


4


Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.


5.


5


Whisk until no corn starch lumps appear.


6.


6


Pour sauce mixture into skillet with chicken.


7.


7


Cook until sauce thickens slightly.


8.


8


You can add more water if sauce is too thick.


9.


9


Sprinkle with sesame seeds.


10.


10


Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.


11.


11


Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the orginal recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.






SESAME CHICKEN





Leg Quarters - debone and cut into bite sizes


1 part flour


1 part cornstarch


garlic powder


salt


pepper


cooking sherry wine


water


sesame seeds (brown in low heat then set aside)





Season chicken with garlic powder, salt and pepper. Marinate in sherry wine and water, flour and cornstarch.





Prepare Sauce:





2 tablespoons hoisin sauce


2 tablespoons oyster sauce


4 tablespoons soy sauce


1 cup sugar


1 cup water


1/4 cup vinegar


2 tablespoons cornstarch (thickener)





Dredge marinated chicken in flour. Deep fry in wok until golden brown and crispy. Pour in sauce and sprinkle with sesame seeds.





OR





LEMON SESAME CHICKEN





Serves 4





1/4 c. water


2 tbsp. and 1 tsp. sesame oil


2 tbsp. dry sherry


1/8 tsp. grated lemon peel


2 tbsp. fresh lemon juice


1 tbsp. sugar


2 tsp. Worcestershire sauce


1/4 tsp. dry mustard


1/4 tsp. salt


2 drops Tabasco


2 cloves garlic, minced


1 lb. boneless, skinless chicken, cut into pieces


1 tsp. cornstarch


2 tbsp. peanut oil


1/2 c. chopped scallion


2 tbsp. toasted sesame seed





Combine water, 2 tablespoons sesame oil, next 8 ingredients and half the garlic. Add chicken, turning to coat. Cover; refrigerate 2 hours. Drain, reserving marinade. Stir cornstarch into marinade; set aside.


In 10 inch skillet, heat peanut oil and 1 teaspoon sesame oil over medium high heat. Add chicken and remaining garlic. Stir fry 4 to 5 minutes until cooked through. Add scallion and marinade. Cook, stirring, 1 to 2 minutes. Stir in sesame seed.








OR





SESAME - HONEY CHICKEN





2 chickens, cut in 1/8ths or 8 breasts cut in halves


1 1/4 c. honey


1/4 c. brandy


1/4 c. sesame seeds


1 c. flour


1 pkg. onion soup mix


1/4 c. apple juice concentrate, undiluted


1/2 c. wheat germ


1 tsp. garlic powder


1/4 tsp. pepper





Mix honey, apple juice and brandy. Dip chicken breasts in mix and then in mixture of sesame seeds, wheat germ, flour and seasonings. Put coated chicken in nonstick-sprayed pan and bake at 325 degrees for 1 1/2 hours. Serves 6-8.





JM