Sesame Garlic Chicken Recipes

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

Steps:

• Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
• Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

Steps:

• Cut chicken into bite-sized pieces. Combine with flour, cornstarch, salt and pepper. Refrigerate 2 hours.
• To make sauce: Combine ingredients in small saucepan and simmer until reduced by half. Cool to room temperature.
• Heat 1 inch of oil in a frying pan. Pan-fry chicken until cooked through.
• Combine chicken with sauce. Garnish with sesame seeds and green onion.

Steps:

• Dredge the brined chicken in cornstarch.
• Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.
• Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes.
• Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
• Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
• Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.
• For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar.
• Add 2 quarts cold water and mix completely.
• For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week.
• To use the brine: Cover the meat in brine and refrigerate, 24 hours.
• Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days.
• Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
• Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.

Steps:

• In small bowl, mix onion, honey, soy sauce, ketchup, oil, sesame oil and garlic. Set aside.
• Place chicken in 4- to 5-quart slow cooker. Pour honey mixture evenly over chicken.
• Cover; cook on Low heat setting 4 hours.
• With slotted spoon, remove chicken from slow cooker, leaving sauce in cooker. In small bowl, stir cornstarch into water until dissolved. Pour into slow cooker; stir to combine with sauce. Cover; cook sauce on High heat setting 10 minutes longer or until sauce has thickened.
• While sauce is cooking, shred chicken with 2 forks.
• Return shredded chicken to slow cooker; toss with sauce. Sprinkle with sesame seed before serving.