Posted by LladyRusty on March 12, 2001 at 11:18:55:
In Reply to: ISO: Sesame Chicken posted by Lisa on March 12, 2001 at 08:46:48:
Home Cookin 4.2 Chapter: Copycat
Benihana Sesame Chicken
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Benihana Sesame Chicken
Source: http://www.benihana.com/news/recipes/benihanachicken.html
1 Teaspoon soybean oil
5 Ounces skinned, boneless chicken breast
2 mushrooms, sliced into 8 pieces
1 Teaspoon soy sauce
1/2 Teaspoon lemon juice
1/2 Teaspoon sesame seeds
Salt and pepper (optional)
.
Add oil to heated non-stick skillet (for electric skillet, set at 360 F).
Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if
desired. Cook for 8 minutes more or until chicken is white in appearance and
firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom
slices, cooking 2-3 minutes more and serve hot.
Serving suggestion:
Dip prepared chicken in Benihana Cream Sauce.
Servings: 1
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This one is the BEST!
Home Cookin 4.2 Chapter: Mexican and Chinese
Imperial Restaurant In Denver's Sesame Chicken
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Imperial Restaurant In Denver's Sesame Chicken
Posted By: Nancy K
Date: Tuesday, 29 August 2000, at 6:54 a.m
Board: TSR
From: The Imperial Chinese Restaurant
6-8 ounces, about 2 pieces, chicken breast, skinless & boned
5 Tablespoons corn starch
A pinch of salt
6 Tablespoon water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1/2-1 teaspoon chili oil, depending on degree of spicy you prefer
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
A handfull of Iceberg lettuce
Sauce:
8 Tablespoons chicken broth
1 Tablespoon dark soy sauce
2 Tablespoons soy sauce
4 Tablespoons sugar
4 Tablespoons white vinegar
1 teaspoon corn starch
1 teaspoon sake
1/2 teaspoon oyster sauce
.
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into 1/2 inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
Servings: 4
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Home Cookin 4.2 Chapter: Copycat
Leeann Chin's Sesame Chicken
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Leeann Chin's Sesame Chicken
Note: This is the best Sesame Chicken recipe!! It's from a Leeann Chin Cookbook.
2 whole chicken breasts
1 egg
2 Tablespoons flour
2 Tablespoons cornstarch
2 Tablespoons water
1 Teaspoon salt
2 Teaspoons vegetable oil
1/4 Teaspoon baking soda
1/4 Teaspoon white pepper
1/2 Cup water
1/4 Cup cornstarch
1 Cup sugar
1 Cup chicken broth
3/4 Cup vinegar
2 Teaspoons dark soy sauce
2 Teaspoons chili paste
1 Teaspoon vegetable oil
1 Clove garlic, finely chopped
vegetable oil for the wok
2 Tablespoons toasted sesame seeds
.
Remove bone and skin from chicken, cut into 2 X 1/2 inch strips. Mix with
the first 8 ingredients (egg through white pepper); stir in chicken. Cover
and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat
next ingredients (sugar through garlic) until boiling. Stir in cornstarch
mixture. Remove from heat; keep warm. Heat vegetable oil (about 1-1/2 in.
deep) to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3
minutes or until light brown. Remove from oil and drain on paper towels.
Repeat until all chicken is done. Heat oil to 375 degrees. Fry about 1/2 the
chicken 1 minute, or until golden brown. Remove from oil and drain on towel.
Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and
sprinkle on sesame seeds. Good when made with fun see noodles. Cook those
before you do the chicken.
Servings: 6