Best 6 Clay Pot Sesame Chicken Recipes

CHINESE CLAYPOT CHICKEN

Steps:

• Soak the clay pot and lid in water for 30 minutes to prevent it cracking.
• In a bowl, mix together: mushrooms, chicken, light and dark soy, sugar, cornflour, Shaoxing wine, oyster sauce, salt and pepper, and lap chong. Marinate for 5 minutes.
• Using the clay pot, pour in rice with the chicken stock, sesame oil, ginger and salt, stir.
• Arrange chicken and mushroom mixture on top of the rice.
• On the stove, turn the heat to high and cook the clay pot for 5 minutes.
• Turn the heat to low, then cook for another 25 minutes. Once the rice is tender, sprinkle fresh spring onions - serve!
• Be careful as the clay pot will be extremely hot!

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

SESAME CHICKEN FOR SLOW COOKER

Steps:

• Spread chicken into the crock of a slow cooker.
• Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
• Cook on Low until the chicken is tender, 3 to 4 hours.
• Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
• Cook on High until slightly thickened, about 10 minutes.
• Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

INSTANT POT SESAME CHICKEN

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. , Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

CLAY POT SESAME CHICKEN

Steps:

• Pre-soak 3-quart clay pot.
• Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
• Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
• Transfer the chicken to a serving plate and garnish with the scallions.

CLAY POT CHICKEN AND VEGETABLES

Steps:

• Wash chicken under cold water. Pat dry with absorbent paper.
• Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
• Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
• Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
• Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
• Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
• Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
• Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
• Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
• Serve the chicken and vegetables at once with rice or noodles.