HOW TO MAKE SESAME RECIPES

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PERFECT SESAME CHICKEN RECIPE | ALLRECIPES



Perfect Sesame Chicken Recipe | Allrecipes image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories     World Cuisine    Asian

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ 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
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 506.7 calories, CarbohydrateContent 49.8 g, CholesterolContent 43.1 mg, FatContent 28.5 g, FiberContent 0.7 g, ProteinContent 14 g, SaturatedFatContent 4.7 g, SodiumContent 713.9 mg, SugarContent 33.7 g

CRUNCHY SESAME SEED CANDY RECIPE - FOOD.COM



Crunchy Sesame Seed Candy Recipe - Food.com image

From "The Jewish Holiday Cookbook" by Gloria Kaufer Greene. For the best results, try to make it on a cool dry day.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 16 serving(s)

Number Of Ingredients 6

vegetable oil or nonstick cooking spray, for the pan
2 cups sesame seeds (about 12 ounces)
1/2 cup honey
1/2 cup packed dark brown sugar or 1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
  • Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
  • Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
  • Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
  • Slowly bring the mixture to a boil over medium heat, stirring constantly.
  • As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
  • Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
  • Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
  • Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
  • Run the spatula around the edge of the candy to loosen it.
  • Then turn out the whole slab of candy onto a wooden board or other cutting surface.
  • Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
  • Cool the candies completely; then store them in an airtight container at room temperature.
  • If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

Nutrition Facts : Calories 161.8, FatContent 8.9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 19.8, FiberContent 2.2, SugarContent 15.4, ProteinContent 3.2

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