Skip to main content

Honey Sesame Chicken




This is a fuss-free chicken dish, very easy to prepare with no batter or deep frying involved.  It's just marinated chicken fried till semi-dry and coated with a sauce which is merely honey, light soya sauce with some salt and pepper thrown in.  Good to serve with  plain white rice or just have it on  its own.......I did!









Recipe for Honey Sesame Chicken

Ingredients

3 chicken legs cut into 3 parts each
2.1/2  Tbsp honey
2 tsp light soya sauce
1/2  tsp  seasalt
a dash of pepper
1/2 cup water
Lightly toasted sesame seeds
Some greens of your choice

Preparation

Marinate the chicken pieces with honey, light soya sauce, seasalt and pepper 
for about 3 hours, preferably overnight.
Put the chicken pieces in a wok, add in the water
Simmer till the chicken is tender and cooked through
Fine tune to desired taste
Sprinkle on some sesame seeds
Dish out and serve with some salad



I'm linking this post to  The Recipe Box # 3 hosted by Chaya of  Bizzy Bakes

Labels:

Comments

  1. ZoeJune 28, 2012 at 11:57 AM

    Your honey sesame chicken look finger-licking good. Nice to know it is not too difficult to cook :D

    ReplyDelete
  2. KimmyJune 28, 2012 at 2:45 PM

    Cheah, I really like the ways you cook chicken, pork and fish without deep frying yet so delicious. Best is I can keep my kitchen clean following your 'style'. Thanks.

    ReplyDelete
  3. Yummy BakesJune 29, 2012 at 11:45 AM

    Making me drool looking at the pics. I like it no deep-frying.

    ReplyDelete
  4. lenaJuly 2, 2012 at 11:18 PM

    you know cheah, i just had these honey sesame chicken at yum yum rest yesterday. I like how simple this recipe is.

    ReplyDelete
  5. My Little SpaceJuly 4, 2012 at 9:56 PM

    I love the sweetness of the crust..simply amazing.
    Kristy

    ReplyDelete
  6. Mich - Piece of CakeJuly 5, 2012 at 11:15 AM

    Hi Cheah, this looks really delicious! I have a whole pack of sesame seeds at home and will try to coat my chicken with it using your marinade recipe. Thanks.

    ReplyDelete
  7. AnonymousJuly 26, 2012 at 1:14 PM

    Cheah, this is the first time cooking this delicious dish. May I know roughly the time to cook :"Simmer till the chicken is tender and cooked through".
    Thank you.
    Serene

    Can you reply by emailing me at: serene-fong@hotmail.com
    Thank a lot.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe