Glazed Sesame Chicken
I often get requests from fans of Rock Recipes and this recipe for Glazed Sesame Chicken was the result of one reader asking for advice. It wasn’t one of my recipes but he was having trouble with a baked glazed wings recipe that he said always burnt in his oven. This really an all too common problem, especially if the glaze is added from the beginning, like in his recipe.
- Make sure that you are using good quality aluminum bake-ware. Cheaper quality alloy bake-ware, the kind that turns dark brown or black after lots of use, is often the problem. Some of those pans carry the heat far too quickly for many recipes and especially baking. Aluminum buffers heat and distributes it more evenly and slowly.
- Parchment paper is a great help. The layer of paper acts as an additional buffer and I’ve found that the sugars in glazes will cook for longer without burning on parchment paper.
- Don’t start with a glaze that’s too thick and turn and re-glaze the chicken often. This way the chicken builds up the glaze more slowly and the pan gets a minute or two rest from the direct heat.
I took a few short video clips of the way I make glazed chicken using these tips and as you can see from the photos, it turns out pretty perfectly.
I used chicken drumsticks in this case but the same applies to wings. I really like the extremely simple glaze on this chicken that uses very few ingredients and relies on the great flavour of toasted sesame oil which is one of my favourite additions to any Asian inspired dish. The drumsticks took only about 35 minutes total time in the oven so this recipe makes a very welcome addition to any weekday meal plan.
- 2 to 3 pounds chicken parts
- 3 tbsp soy sauce
- 2 tbsp water
- ½ tsp black pepper
- ½ cup brown sugar
- 2 tbsp toasted sesame oil
- 3 tbsp toasted sesame seeds
- Wash the chicken parts well and pat dry on paper towels.
- In a small saucepan add the soy sauce, water, pepper, brown sugar and sesame oil.
- Bring to a rolling boil until the sauce resembles the consistency of warm honey. (See video.)
- Preheat oven to 375 degrees F.
- Pour the sauce over the chicken parts and toss well.
- Place the pieces on a parchment paper lined aluminum baking sheet. Don't crowd the pieces together, leave an inch or two between them to allow for good heat circulation.
- Bake for about 35-50 minutes depending upon the size of the chicken pieces. wings and drumsticks will be faster than thighs and larger breast pieces.
- Turn the pieces every 10 minutes and spoon a little of the glaze/sauce from the bowl each time you turn them.
- Let the chicken rest for 5 minutes on the pan before serving with a generous sprinkle of the toasted sesame seeds.