Oven-baked sesame chicken recipe

Thanks so much for the quick response!! Hope it's gonna be good.

Silver Member Joined: Feb 09 2009 Posts: 532

Thanks for the recipe.... and the tips...

how well does oven baked sesme chickern freeze. I made too much....

Gold Member Joined: Jan 11 2011 Posts: 1164

it should freeze fine. I defrost & reheat on low.

Beginner Joined: Nov 13 2011 Posts: 4

I find the easiest way to make shnitzel, and it's less oily- is to place thin slices of raw shnitzel on a lightly oiled baking sheet. Then pour a little dressing or oil over it and sprinkle with breadcrumbs or cornflake crumbs (I prefer cornflake, but you can make breadcrumbs from leftover challah or bread by placing it in food processor so it's cheaper). Bake at 350 for about 20 minutes uncovered until soft but make sure it doesn't dry out. Then take out of oven and cover with foil to seal juices in.

If doing sesame chicken, you can brush a thin layer of duck sauce over chicken and then pour a mixture of sesame seeds and crumbs over it.

Silver Member Joined: Nov 21 2010 Posts: 707

Active Poster Joined: Sep 06 2011 Posts: 52

made it tonight and my kids loved it (even the one who usually won't touch chicken!). I would add a little less soy sauce next time as well.
Thanks so much!

Beginner Joined: Jun 23 2011 Posts: 5

Use 1/2 c. Wayfare parev sour creme (Star K at Whole Foods), mix in half envelope of Good Seasons Italian natural seasoning powder (available at most groceries, in the salad dressing section), marinate your skinless, bone-in or boneless chicken, for 2 hrs. Then, dip in corn flake crumbs, and bake at 375 for a half hour. Easy! and stays moist, even after being kept warm in the warming drawer for quite a long time! We served it on Sukkos and everyone couldn't stop raving about how moist it was!

Silver Member Joined: Jul 24 2009 Posts: 756

I made it last night and everyone liked it. I added a dash of sesame oil to make it more authentic. I will be adding this to my recipe collection.

Silver Member Joined: Jun 21 2010 Posts: 572

[quote="sky"]this is really really yummy. I make it a lot for shabbos. I make it with cutlets but the sauce can easily be used for 8 chicken quarters also.

mix cornflake crumbs with salt, pepper, paprika, and garlic powder.
Clean and dry 2 1/2 lbs chicken cutlets.
Cut into nugget sizes.
Dip chicken in egg and then the cornflake crumbs.
Bake in a grease baking pan at 370 for about 25 minutes or until done.

mix:
1 cup duck sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup sesame seeds

ive made something similar with less soy sauce and some ketchup added in if I dont have time to ffry it, I just cut the chicken cutlet to small pieces and cover with sauce and bake first covered then uncovered
Pour on top of chicken and reheat until heated through.

Diamond Member Joined: Dec 26 2006 Posts: 4316

I made this the other night. My family found it way to sweet. It was very easy to make. I would try it again but not nearly so sweet.

Diamond Member Joined: May 20 2007 Posts: 2840

Would this work with bread crumbs or matzal meal? I don't have cornflake crumbs.

Active Poster Joined: Dec 12 2010 Posts: 83

I feel so stupid to ask... Theres are light brown, dark brown and brownulated suger does it make a difference? Confused

I never bake with brown sugers and never bought it yet. Which is ment for this recipe? I still want to make it today, seems to be yum & quick.

Platinum Member Joined: Nov 17 2008 Posts: 5050

Active Poster Joined: Mar 08 2009 Age: 32 Posts: 33

Looking fwd to trying this this shabbat! im desp for new recipes!

this is so funny. I'm in middle of making sesame chicken and I couldn't remember the proportions of the sauce ingredients. I lost my original recipe (for a change Smile

) and I decided to check it out online and... voila! Thanks everyone!

Active Poster Joined: Mar 08 2009 Age: 32 Posts: 33