ISO Sesame chicken
- Thread starter Angie
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
katluvscake
Cook
I would just go check the asian section in the supermarket. I use the packets to make mine and it comes out great.
texasgirl
Master Chef
Angie, look at this thread that I started a while back. jennyemma put a link in there and it turned our pretty good. I love sesame and orange chicken. I will look up another one that I like to search in and get back.
http://www.discusscooking.com/forums/f21/chinese-food-question-16494.html?highlight=chinese+food+question
Okay, here is the one link that I really like. In DC's cooking links, in the c's of the recipes websites, shannon in ks added this link. There are lots of stuff in there. http://www.chinesefooddiy.com/index.html
http://www.discusscooking.com/forums/f21/chinese-food-question-16494.html?highlight=chinese+food+question
Okay, here is the one link that I really like. In DC's cooking links, in the c's of the recipes websites, shannon in ks added this link. There are lots of stuff in there. http://www.chinesefooddiy.com/index.html
Last edited:
This is one I've saved in my files, but have not tried yet.
Spicy Orange Sesame Chicken
To toast sesame seeds, place them in a small ungreased skillet and stir them over medium heat until they are golden and fragrant. Once the seeds are toasted, quickly pour them onto a plate. If you leave them in the hot skillet, they will continue to toast and may burn.
6 navel oranges
1 TB Honey
1 TB Extra Virgin Olive Oil
1 dried red chili pepper
1 TB grated orange zest
1 TB flour
1/4 tsp salt
4 small skinless, boneless chicken breast halves (1 lb total)
1 TB sesame seeds, toasted
Juice one orange and place juice in medium bowl. Peel remaining oranges, removing all bitter white pith, and cut oranges into 3/4" cubes. Add honey and half the chopped oranges to juice in bowl and set remaining chopped oranges aside.
In large nonstick skillet, combine oil and chili pepper and heat over low heat 2 minutes. Add orange zest and cook 1 minutes or until fragrant.
In shallow bowl, combine flour and salt. Dredge chicken in seasoned flour. Add chicken to skillet and cook over medium-high heat 2 minutes or until browned on both sides. Stir orange juice-honey mixture into skillet and stir well to incorporate browned bits on bottom of pan.
Cover, reduce heat to medium, and cook 8 minutes or until cooked through; turn chicken over halfway through cooking time. Discard chili pepper. Stir in reserved chopped oranges and cook 10 seconds to heat through. Serve chicken sprinkled with toasted sesame seeds.
Here are two more:
http://www.wholefoodsmarket.com/recipes/meat-poultry/chicken_skewers.html
http://www.bringonthesalads.com/recipes/tatsoi-spicy-sesame-chicken.shtml
Spicy Orange Sesame Chicken
To toast sesame seeds, place them in a small ungreased skillet and stir them over medium heat until they are golden and fragrant. Once the seeds are toasted, quickly pour them onto a plate. If you leave them in the hot skillet, they will continue to toast and may burn.
6 navel oranges
1 TB Honey
1 TB Extra Virgin Olive Oil
1 dried red chili pepper
1 TB grated orange zest
1 TB flour
1/4 tsp salt
4 small skinless, boneless chicken breast halves (1 lb total)
1 TB sesame seeds, toasted
Juice one orange and place juice in medium bowl. Peel remaining oranges, removing all bitter white pith, and cut oranges into 3/4" cubes. Add honey and half the chopped oranges to juice in bowl and set remaining chopped oranges aside.
In large nonstick skillet, combine oil and chili pepper and heat over low heat 2 minutes. Add orange zest and cook 1 minutes or until fragrant.
In shallow bowl, combine flour and salt. Dredge chicken in seasoned flour. Add chicken to skillet and cook over medium-high heat 2 minutes or until browned on both sides. Stir orange juice-honey mixture into skillet and stir well to incorporate browned bits on bottom of pan.
Cover, reduce heat to medium, and cook 8 minutes or until cooked through; turn chicken over halfway through cooking time. Discard chili pepper. Stir in reserved chopped oranges and cook 10 seconds to heat through. Serve chicken sprinkled with toasted sesame seeds.
Here are two more:
http://www.wholefoodsmarket.com/recipes/meat-poultry/chicken_skewers.html
http://www.bringonthesalads.com/recipes/tatsoi-spicy-sesame-chicken.shtml
Constance
Master Chef
That looks delish, Mish...copied and saved!
texasgirl said:
Thanks! I'm going to use this one....but now I have a marinating question. This recipe says to marinate for 20 minutes. Would it be bad to marinate overnight???
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 (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
texasgirl
Master Chef
It may be too strong. It's a strong marinade with the soy and the sherry. And chicken takes the marinade so easily. I wouldn't let it sit that long for this one. But, that's my opinion. You might see what others say.
Claire
Master Chef
The version I learned was first dipped in mayo and honey (maybe a tablespoon of honey in a cup of mayo), then rolled in breadcrumbs and toasted sesame seed. Then it was baked until golden. Served with a dipping sauce of mayo, honey, sesame seeds and oil (toasted), and a tad of mustard powder. Never had a recipe, and hubby avoids honey these days, so I haven't made it in years.
desertland
Assistant Cook
- Joined
- May 9, 2006
- Messages
- 39
If you're feeling lazy, go with katluvscake's suggestion 
I've found Renee's "sesame ginger teriyaki" sauce to be an excellent sesame flavour. Cook chicken and rice, and then mix it with the sauce.
I've found Renee's "sesame ginger teriyaki" sauce to be an excellent sesame flavour. Cook chicken and rice, and then mix it with the sauce.Similar threads
