Best Sesame Chicken Tyler Florence Recipes

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TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO



Teriyaki Chicken Wings With Sesame And Cilantro image

Provided by Tyler Florence

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish

Steps:

  • Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

STICKY HONEY-SOY CHICKEN WINGS - TYLER FLORENCE



Sticky Honey-Soy Chicken Wings - Tyler Florence image

From Tyler Florence Show: Food 911 Episode: Tiki Bar Treats. Submitted to www.recipezaar.com on Feb. 16, 2010.

Provided by Papa D 1946-2012

Categories     Chicken

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs chicken wings
1 cup low sodium soy sauce
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 garlic cloves, minced
1/2 lemon, juiced
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 cup honey
sesame seeds, for garnish

Steps:

  • Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
  • In a shallow dish combine the soy sauce, ginger, cilantro, garlic, and lemon juice. Add wings and toss well to coat; marinate, refrigerated, for 2 hours.
  • Remove wings from marinade and pat dry; season with salt and pepper.
  • In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes.
  • Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through.
  • Garnish with sesame seeds and serve.

FRIED CHICKEN



Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 16

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Steps:

  • Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
  • In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
  • Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
  • then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
  • Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
  • Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

COLD SESAME NOODLES - TYLER FLORENCE



Cold Sesame Noodles - Tyler Florence image

Make and share this Cold Sesame Noodles - Tyler Florence recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces fresh Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1 inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
chopped fresh cilantro leaves, for garnish
cucumber, julienned

Steps:

  • Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm, about 3 minutes. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
  • In the same pot, heat the peanut oil over medium low heat. addd green onions, ginger, garlic, and chile paste.
  • Cook, stirring, until vegetables are softened, only about a minute or so.
  • Then stir in brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar has dissolved and peanut butter is smooth. Toss noodles back into pan and coat with sauce.
  • Toss sesame seeds in a dry skillet over medium low heat until golden brown. Shake the pan constantly to keep them from burning. Put noodles in a serving bowl and garnish with sesame seeds, cilantro and cucmber strips. You can place the sauced noodles in the refrigerator and serve them cold; just garnish right before serving.

SESAME CHICKEN - TYLER FLORENCE



Sesame Chicken - Tyler Florence image

Make and share this Sesame Chicken - Tyler Florence recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

3 boneless chicken breasts (about 1 1/2 pounds total)
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder
3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste (recommended -- Sambal Oelek)
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
peanut oil, for deep-frying
salt
3 tablespoons toasted sesame seeds, for garnish
2 -3 tablespoons finely chopped scallions, for garnish
5 -6 cilantro, sprigs for garnish

Steps:

  • Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  • To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  • In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  • Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Nutrition Facts : Calories 608.4, Fat 28.5, SaturatedFat 5.6, Cholesterol 69.6, Sodium 2994.1, Carbohydrate 56.3, Fiber 2.6, Sugar 26.2, Protein 32.5

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