Sesame Honey Glazed Chicken (Baked) is the Sticky Asian Glazed chicken recipe which is a delicious baked sesame chicken dish and very popular among baked chicken recipes
Ingredients
FOR THE CHICKEN (BEFORE BAKING)
- 350 grams boneless chicken small pieces
- ¼ teaspoon pepper
- salt as required
- ¼ teaspoon paprika powder
- ¼ teaspoon dried mixed herbs
- Optional ¼ teaspoon peri peri spice powder
- 1 teaspoon tomato ketchup
- 2 tablespoon Oil
- ⅓ cup breadcrumbs
- ¼ teaspoon garlic powder
FOR THE SAUCE
- 1 tablespoon oil
- 1 tablespoon butter
- 6-8 garlic cloves finely chopped
- ¼ cup honey
- ⅕ cup dark soya sauce
- 3 tablespoons roasted sesame seeds
- ¼ cup chicken stock or water
- ¼ teaspoon white vinegar
- salt as required
- ⅛ teaspoon pepper
- 1 tablespoon cornflour
- 2 tablespoons water for the cornflour
Instructions
FOR THE CHICKEN (BAKING)
- In a bowl, put the cut chicken pieces. add the salt, pepper, paprika powder, dried mixed herbs, peri-peri spice powder, tomato ketchup, and oil. Mix well and keep aside for 20-25 mins.
- In a tray, mix the breadcrumbs with the garlic powder. Mix well. Coat each chicken piece in the breadcrumbs on all sides.
- Place these coated chicken pieces on a baking tray lined with parchment paper. Bake these at 200 degrees C for 25 to 30 mins or until the chicken is completely cooked
FOR THE SAUCE
- In a saucepan, on medium heat add the oil and butter. Once heated, add the chopped garlic, mix well. To this, add the honey, soya sauce, chicken stock, vinegar, salt & pepper. Mix well and bring to a boil.
- Take a small bowl, put the cornflour and water and mix well. Add this to the sauce and bring to a boil again. Once thickened switch off the gas.
- In a large bowl, put the baked chicken pieces and add the prepared sauce to it along with the sesame seeds, toss really well till all of it has coated the baked chicken completely
- Serve in a bowl and sprinkle some more sesame seeds on the top
HOW TO ROAST SESAME SEEDS
- Place the sesame seeds in a dry saucepan on medium heat and let roast for 8 to 10 mins, tossing it every 2 minutes
- Serve the chicken when freshly made and still hot. If kept for a long time, the chicken will lose its crisp texture
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