Best Golden Sesame Chicken With Ginger Dressing Recipes

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BAKED SESAME GINGER CHICKEN



Baked Sesame Ginger Chicken image

This DELICIOUS baked Sesame Ginger Chicken is making a comeback. With only 5 minutes of prep time, you'll have a healthy dinner in the oven. What are you waiting for?

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 8

8 chicken drumsticks or thighs
1 tablespoon sesame oil
3 heaping teaspoons toasted sesame seeds
2 heaping tablespoons brown sugar (sub coconut sugar for paleo, omit for Whole30)
1 heaping teaspoon powdered ginger
1 teaspoon salt
2 cloves garlic (finely minced)
Optional: 1 teaspoon cayenne pepper

Steps:

  • Preheat your oven to 425 degrees. Line a baking sheet with parchment paper
  • Place the chicken in a medium-sized bowl and toss with the sesame oil. In a small bowl, combine all the remaining ingredients. Sprinkle over the chicken and toss to coat.
  • Place chicken on the prepared baking sheet, skin-side up, and bake for 45 minutes, or until the top is brown and crispy, and the chicken is no longer pink inside.
  • Get ready to lick your fingers!

Nutrition Facts : ServingSize 2 pieces of sesame ginger baked chicken, Calories 312 kcal, Carbohydrate 8 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 741 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g

SIMPLE SESAME GINGER CHICKEN



Simple Sesame Ginger Chicken image

This is a quick way to flavor chicken; because it's thick, you can baste instead of having to marinate. I suggested a couple of different ways to prepare this.

Provided by ChrisMc

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup honey
1 tablespoon roasted sesame seeds
3 teaspoons fresh ginger, minced or 2 teaspoons ground ginger
3 -4 chicken breasts

Steps:

  • Blend the soy sauce, honey, sesame seeds, and ginger well.
  • Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
  • Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.

SESAME GINGER CHICKEN



Sesame Ginger Chicken image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 tablespoons sesame oil
2 1/2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon cracked black pepper
1 cup plus 2 tablespoons cornstarch
Vegetable or peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
4 tablespoons Chinese Shoaxing rice wine
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon sambal chili sauce
1 tablespoon Thai chili sauce
1 lemon, zest and juice
Toasted sesame seeds, for garnish
Scallions, thinly sliced on an angle, for garnish
Rice, for serving

Steps:

  • For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

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