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Forum
-> Household Management
-> Kosher Kitchen
bzb
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Mon, Aug 17 2015, 2:15 pm
Anyone have a recipe for sesame chicken that does not have to be fried before baking ??
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ra_mom
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Mon, Aug 17 2015, 2:38 pm
There's a baked sesame chicken recipe posted here from binah magazine.
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def
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Mon, Aug 17 2015, 2:41 pm
When I'm lazy I make a really easy recipe: coat chicken nuggets in flour (mixed with some pepper and garlic powder) put in pan. for sauce, mix equal amounts ketchup, brown sugar, and water. pour over. sprinkle sesame seeds. bake about 18-20 min uncovered 350 degrees
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mha3484
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Mon, Aug 17 2015, 5:27 pm
RA_Mom is this freezer friendly?
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ra_mom
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Mon, Aug 17 2015, 5:29 pm
I don't really like precooked chicken that's frozen, but if you're OK with the texture in general, this would be a good one to freeze because surprisingly it comes out soft.
Last edited by ra_mom on Mon, Aug 17 2015, 5:30 pm; edited 1 time in total
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mha3484
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Mon, Aug 17 2015, 5:30 pm
I had one good success with cooking chicken in bbq sauce and freezing it. Otherwise, I agree with you.
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SS6099
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Mon, Aug 17 2015, 6:55 pm
the Balabustas Choice 2 cookbook has a recipe similar to Def's and it's great! I made it many times.
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bzb
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Mon, Aug 17 2015, 7:54 pm
Thanks for all responses!
I ended up just coating the chicken. In flour and making my favorite sesame sauce.... Came out pretty good!
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happybeingamom
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Tue, Aug 18 2015, 3:25 pm
bzb wrote: | Thanks for all responses!
I ended up just coating the chicken. In flour and making my favorite sesame sauce.... Came out pretty good! |
What is your recipe for the sauce.
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fluffernutter
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Tue, Aug 18 2015, 5:52 pm
I just made the Binah one for dinner tonight - YUM!
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sourstix
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Tue, Aug 18 2015, 9:43 pm
I find that any of these recipes that make you bake cutlets for an hour is just too much. it basically takes the life out of it. cutlets dont need such a long time. why do they ask for that? I wouldnt leave it longer then 20 minutes and 5 min uncovered.
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amother
Turquoise
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Tue, Apr 12 2016, 11:14 pm
Sooo I tried this today and there was a mushy crust of flour... Any ideas? What did I do wrong ?
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momof2+?
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Tue, Apr 12 2016, 11:26 pm
I don't make this exact recipe, but the concept is the same. First I dip my chicken pieces in flour and put in pan. I spray with pam (I do olive oil,) and put in the oven for about 15-20 minutes. When they start looking like they are done I pour the sauce on top and bake another 5-10 minutes. Sometimes need to mix partway through to get the sauce all over the chicken.
Tadah!
good luck!
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ra_mom
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Tue, Apr 12 2016, 11:46 pm
amother wrote: | Sooo I tried this today and there was a mushy crust of flour... Any ideas? What did I do wrong ? |
Oy, that doesn't sound good! How much flour for how many pounds of chicken cutlets? What type of flour? And was it baked per directions? Sorry that happened
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gold21
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Wed, Apr 13 2016, 12:25 am
I coat chicken cutlets in plain bread crumbs, not flour, and then bake in oven, and and it works out great with sesame chicken sauce.
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Amarante
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Wed, Apr 13 2016, 12:28 am
Panko crumbs make it extra crispy.
If you cook on a sheet, preheat the sheet so that it is hot when you put the chicken in the oven.
Or buy a rack with small spaces so the hot air circulates all over and let's the chicken crisp on both sides.
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