Set oven to 350 degrees.
In a large bowl, coat the chicken well with mayonnaise all over.
Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
Roll/coat the chicken pieces in the mixture until well coated.
Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet).
Bake for about 50-60 minutes, or until chicken is done.
arge bowl.
For the chicken, place 2 tbsp oil in
garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and
Cut the chicken into 1-inch cubes. Mix
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Rinse the chicken and cut into small pieces.<
Preheat oven to 350\u00b0.
Rinse chicken and pat dry with paper towel.
Combine bread crumbs, cheese and sesame seed.
Melt butter.
Dip chicken into the butter and then the seasoned crumbs. Place chicken in a shallow pan (lining with foil helps with clean up).
Bake at 350\u00b0 for 1 hour.
shallow dish.
Add chicken, a few pieces at a
Combine first 3 ingredients in a small bowl.
Stir well.
Dip chicken in butter. Dredge in bread crumb mixture.
Place chicken in a 13 x 9 x 2-inch baking dish.
Bake at 350\u00b0 for 1 hour or until done.
Yields 4 to 6 servings.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350\u00b0F
Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).
mbine egg whites, soy sauce, sesame oil, ginger, and scallion.
Cut chicken breasts into 4 cm (2in)
Cut chicken into long, bite pieces. (I'
Cut chicken breast into 1/2-
Several hours before serving make the dressing. Combine mayonnaise, sesame oil, sugar and ginger. Cover and refrigerate.
Thinly slice the cabbage and place in large bowl along with the cubed chicken. Add the green onions, toasted sesame seeds and shredded carrot. Toss then mix in the dressing. Divide salad onto serving plates and top with additional green onion and crispy rice noodles.
Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.
Add the cabbage, mushroom, and chicken and fry for another minute
Place chicken pieces in a re-