Sesame Chicken With Spicy Dipping Sauce Recipes

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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Steps:

• Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.

Steps:

• Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
• Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
• Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
• Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
• Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
• Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
• Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.

Steps:

• Make negimaki:
• Remove "tenders" from chicken if necessary (see above note). Pound breast halves ‚ inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
• Mince garlic and in a shallow baking dish just large enough to hold rolls in one layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
• Make sauce:
• Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
• Spread sesame seeds on a sheet of wax paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
• Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

Steps:

• Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
• Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
• Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

Steps:

• For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.
• Beat the egg whites in a small bowl until frothy and set aside.
• Combine the sesame seeds and pecans in a small bowl and set aside.
• Dip the chicken strips in to the egg whites and then the nut mixture.
• Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.
• Drain on paper towels.
• Serve chicken with dipping sauce.