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Forum
-> Recipe Collection
-> Chicken/ Turkey
ra_mom
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 Sun, Feb 16 2014, 8:02 am
My friend is looking for the baked sesame chicken recipe that was in the Mishpacha magazine recently. She is making a dinner party soon and wanted to know if someone can post it for her.
TIA!
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allthingsblue
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Sun, Feb 16 2014, 11:24 am
Not sure if this is it.
It's from a magazine, but don't know which one.
Oven Baked Sesame Chicken
Yield: 6 servings
Ingredients:
2 lbs chicken cutlets, cubed
1/3 c flour
1/4 c ketchup
1/2 c brown sugar
1/4 c vinegar
1/4 c olive oil
1 Tbsp mustard
1/4 c warm water
1 Tbsp sesame seeds
Fresh parsley, optional
Directions:
Preheat oven to 350. Spray 9x13 pan with cooking spray.
Place cubed chicken in a large ziplock bag, add flour, shake to coat chicken. Lay chicken on bottom of the prepared pan.
In a medium bowl, mix together ketchup, brown sugar, vinegar, olive oil, mustard and water. Stir until smooth. Pour over the chicken and sprinkle with sesame seeds.
Cover the pan tightly and bake for 1 hour. Uncover and bake additional 15 minutes.
Sprinkle with additional sesame seeds and parsley before serving.
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ra_mom
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Mon, Mar 03 2014, 5:36 pm
Thank you so much allthingsblue! 
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ILOVELIFE
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Mon, Mar 03 2014, 5:58 pm
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was just going to post this. It's one of my faves of Chanie Edelstein from Binah/Relish. Mine is stained from so much use
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OOTBubby
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Thu, Oct 17 2019, 3:48 pm
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I made this recipe today. I substitute 1.5 teaspoons sesame oil for that amount of the olive oil. We liked it very much.
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lkwdlady
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Sun, Mar 01 2020, 6:32 am
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Can I make this today and freeze for the Purim Seuda??
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ra_mom
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Sun, Mar 01 2020, 7:13 am
| lkwdlady wrote: | | Can I make this today and freeze for the Purim Seuda?? |
Make it fresh.
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Amelia Bedelia
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Sun, Mar 01 2020, 7:16 am
| lkwdlady wrote: | | Can I make this today and freeze for the Purim Seuda?? | . I've frozen this successfully.
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lkwdlady
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Sun, Mar 01 2020, 9:33 pm
| Amelia Bedelia wrote: | | . I've frozen this successfully. |
Do you normally freeze cooked chicken?
I don’t because it usually tastes dried out to me but I was hoping this recipe is moist enough that it wouldn’t make a difference if frozen.
I think what I’ll do is cut up the cutlets, prepare the sauce and freeze raw. This way it won’t be overwhelming when I bake on Purim.
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moonstone
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Sun, Mar 01 2020, 11:52 pm
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This might be a dumb question, but is it just as good if you don't cube the cutlets and leave them whole?
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lkwdlady
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Mon, Mar 02 2020, 11:15 am
I have an idea.. for my Purim Seuda-
How about if I use dark cutlets which are very tender so I don’t have to worry about the chicken possibly being dry?
Has anyone made sesame chicken with dark cutlets? I’m thinking it should work..
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tichellady
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Mon, Mar 02 2020, 11:36 am
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This seems like way too long to cook chicken
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sky
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Mon, Mar 02 2020, 11:44 am
I made this for my bar mitzvah Friday nigh meal. Froze in advance. It reheated beautiful (packed in 9x13)and stayed so moist.
I resprinkled sesame seeds before serving so it would look pretty.
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Mandolin
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Fri, Mar 13 2020, 2:30 pm
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Can this be made with less sugar and still be tasty?
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