9 Sesame Chicken and chicken Tikka Recipes Most Wanted

Roasted Sesame Chicken


  • 1 3-pound roasting chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion
  • 1/2 lemon
  • 1/4 cup dark soy sauce
  • 1/4 cup toasted sesame oil


Preheat oven to 450 degrees F. Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with one medium onion, quartered, and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for an hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.

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Sesame Chicken on a Stick


  • 1/3 cup soy sauce
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped sweet onion
  • 3 boneless skinless chicken breasts, sliced into strips
  • 15 (3-inch) bamboo skewers (soaked in water for several hours)
  • 3 tablespoons sesame seeds


In a large bowl combine the first 5 ingredients and stir well. Slice the chicken breast lengthwise into 1/4-inch thick pieces (about five per breast). Skewer the chicken slices onto the bamboo sticks and place them into a zip-type bag. Pour the marinade into the bag and place it in the refrigerator for one hour (or overnight).

Remove the chicken skewers from the bag and discard the remaining marinade. Sprinkle the sesame seeds over the chicken and grill over a medium fire for four minutes per side (or until cooked through). Serve warm or at room temperature.

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Thai Kitchen Sesame Chicken


Source: Thai Kitchen, San Antonio, Texas - San Antonio Express-News

Sesame Sauce

  • 1/2 cup water
  • 1/2 cup vinegar
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1 tablespoon soy sauce
  • Yellow food coloring, as desired

Sesame Seeds

  • 1/4 cup sesame seeds


  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups thinly sliced chicken
  • Oil, for deep frying


Sesame Sauce: Combine water, vinegar, salt, sugar, soy sauce, and yellow food coloring in a large pot. Cook over medium-high heat for about 20 minutes, until the sugar has caramelized. Watch carefully to prevent the mixture from boiling over. Set aside. Sesame Seeds: Brown sesame seeds in a skillet over medium heat until lightly browned and fragrant, about 5 minutes. Stir frequently. Watch carefully to prevent burning.

Chicken: Mix flour, cornstarch, salt, and pepper in a bowl. Coat chicken with flour mixture and shake off excess. Pour oil into a large pot to a depth of 3 inches. Heat oil to 350 degrees. Deep fry chicken until crisp and brown, about 5 minutes. Be sure chicken is submerged in oil. Remove chicken from oil and drain on paper towels. Place in a large mixing bowl. Pour sesame sauce over chicken and mix well. Add sesame seeds, combine well. Transfer to serving platter. Makes 4 servings.

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Imperial Chinese Restaurant Sesame Chicken


Source: The Imperial Chinese Restaurant - Denver, Colorado


  • 8 tablespoons chicken broth
  • 1 tablespoon dark soy sauce
  • 2 tablespoons soy sauce
  • 4 tablespoons granulated sugar
  • 4 tablespoons white vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon sake
  • 1/2 teaspoon oyster sauce

In a small bowl, mix all sauce ingredients until well blended.

  • 6 - 8 ounces (about 2 pieces) skinless and boned chicken breast
  • 5 tablespoons cornstarch
  • Pinch of salt
  • 6 tablespoons 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-frying
  • A handful of Iceberg lettuce


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 to about 325 degrees F. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off the oil.

Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chili oil, stir-frying until fragrant. Add sauce mix; stir until thickened. 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. Yields 4 servings.

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House of Golden Dragon Sesame Chicken


Source: Denny Huynh, House of Golden Dragon, Tucson, Arizona

Yield: 2-3 servings


  • 1 pound chicken breast, cut into bite-size chunks
  • 1/2 teaspoon garlic powder
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 2-3 tablespoons cornstarch, approximately
  • Vegetable or peanut oil, enough to reach about 1-2 inches in the pan for frying


  • 6 tablespoons granulated sugar
  • 6 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon ketchup
  • Splash of chile oil, if desired
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1 tablespoon sesame seeds, toasted in a dry  pan over low heat


For the chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch, and salt to combine. Marinate chicken for 20 minutes. Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.)

Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat the oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.

Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.

Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount. Combine chicken with sauce, and sprinkle with sesame seeds. Serve with steamed rice.

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Sesame Chicken Salad


  • 2 cups chopped roasted chicken without skin
  • 1 (10 ounces) package torn mixed European-style or Italian-blend salad greens
  • 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
  • 2 green onions, sliced
  • 1/4 cup sliced radishes


  • 1/2 cup orange juice
  • 1/4 cup rice vinegar or white vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon pepper

1 1/2 teaspoons sesame seed, toasted*
Finely shredded radish (optional)
Orange slices (optional)


Combine the chicken, salad greens, baby corn, green onions, and radishes in a large salad bowl. For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well. Refrigerate up to 3 days; shake before using. To serve, pour dressing over salad mixture, tossing lightly to coat. Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish and orange slices if desired. Makes 6 servings.

* To toast sesame seeds, cook and stir in a nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely.

  • Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro
  • Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat

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Quick Sesame Chicken


  • 2 whole boneless chicken breasts
  • 4 teaspoons vegetable oil
  • 4 scallions, tops, and bottoms, cut into small slices
  • 1 tablespoon sesame seeds
  • 4 tablespoons vinegar, wine, or lemon juice
  • Salt and pepper, to taste


Mix the oil and sliced onions in a microwave-safe cooking dish. Cover with wax paper and cook on HIGH for 2 to 3 minutes until soft. Divide, wash and dry the chicken halves. After the onions have cooked, remove them from the microwave and add the seeds, liquid of choice, and salt and pepper. Mix well. Roll each chicken breast in the mixture and place in the mixture. Cover with wax paper and cook on HIGH for 3 minutes. Remove from the oven and turn the chicken over once. Cook for an additional 3 to 4 minutes.

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Benihana Sesame Chicken


  • 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 the heated nonstick skillet (for an electric skillet, set at 360 degrees 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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Kirian Indian Restaurant Chicken Tikka Masala


Source: Kiran Indian Restaurant - San Antonio, Texas

  • 8 tablespoons (1 stick) butter, divided
  • 3 tablespoons garlic paste *
  • 3 tablespoons ginger paste *
  • 2 pounds fresh tomatoes, chopped
  • Salt, to taste
  • 2 tablespoons shredded ginger
  • 3 to 4 serrano chiles, or to taste, finely chopped
  • 1/2 teaspoon paprika
  • 8 cooked tandoori chicken breasts, shredded into bite-size pieces
  • 2/3 cup heavy cream

* To prepare the pastes, peel, chop coarsely and crush in a mortar to a fine paste.


1 tablespoon cilantro leaves, or to taste. Melt 4 tablespoons of butter in a pot. Stir in the garlic and ginger pastes and cook, stirring, until the moisture has evaporated. Add the tomatoes and salt and cook until the tomatoes have dissolved. Add approximately 2 cups water and simmer for 15 minutes. Strain through a strainer.

Melt the remaining butter in a thick bottom pan. Add the shredded ginger and chiles and sautThank's For Reading Kiran Indian restaurant chicken tikka masala Thank's For Reading roasted sesame chicken Easy Recipes

Oceana BBQ Spiced French Fries


Source: Recipe courtesy Rick Moonen, Oceana Restaurant, New York

  • 6 cups vegetable oil
  • 4 Idaho potatoes, peeled and cut into 1 /4-thick inch fries
  • 1 recipe BBQ Spice

In a heavy-bottomed pot, preheat the vegetable oil to 350 degrees F. Add the potatoes and fry until golden, about 5 to 7 minutes. Transfer the fries to a large bowl and toss with BBQ Spice. Serve.

BBQ Spice

  • 5 tablespoons Hungarian paprika
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon chili powder (pasilla negro or habanero)
  • 2 tablespoons brown sugar
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon thyme dried
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 tablespoons kosher salt


Place all the ingredients in a food processor and pulse until everything is very well combined and almost pulverized. Sprinkle the desired amount over hot French fries and toss well.

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