Best 5 Asian Sesame Beer Can Chicken Recipes

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Tantalize your taste buds with an explosion of Asian flavors in the Asian Sesame Beer Can Chicken recipe. This delectable dish combines the savory richness of sesame oil, garlic, and ginger with the aromatic warmth of five spice powder. The chicken, brined in a flavorful mixture of soy sauce, brown sugar, and sesame oil, is roasted to perfection on a bed of vegetables, infusing it with succulent juices and a crispy, golden-brown skin.

Alongside the main recipe, you'll also discover a collection of complementary dishes that will elevate your Asian-inspired feast. Try the refreshing Asian Cucumber Salad, a delightful medley of crisp cucumbers, red onions, and cilantro tossed in a tangy sesame-ginger dressing. For a flavorful side dish, prepare the savory Asian Green Beans, sautéed with garlic, ginger, and soy sauce until tender-crisp.

Indulge in the delectable Asian Wontons, filled with a succulent mixture of pork, shrimp, and vegetables, and pan-fried to a golden crisp. Experience the aromatic delight of Asian Steamed Rice, cooked to fluffy perfection and infused with the essence of pandan leaves. And to satisfy your sweet cravings, whip up the irresistible Asian Sticky Rice Balls, coated in a luscious mixture of coconut milk, palm sugar, and sesame seeds.

These recipes are carefully curated to complement each other, creating a harmonious and satisfying Asian-inspired meal that will leave your taste buds dancing with joy. Embark on a culinary adventure and immerse yourself in the vibrant flavors of the Orient with this comprehensive collection of Asian recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES



Asian Beer Can Chicken with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 53

Three 12-ounce cans beer, such as Sapporo, Kirin Ichiban or Asahi
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup Three's BBQ Dry Rub, recipe follows
Three 2 1/2- to 3-pound whole chickens
1 lemon, quartered
Peels from 2 oranges, cut into 1/2-inch-thick slices
2 cups Orange-Hoisin Glaze, recipe follows
Wok-Fried Bacon Brussels Sprouts, recipe follows, for serving
Horseradish Mashed Potatoes, recipe follows, for serving
1 cup chili powder
1/2 cup brown sugar
2 tablespoons celery salt
2 tablespoons ground cinnamon
2 tablespoons ground coriander
2 tablespoons Chinese five-spice powder
2 tablespoons dried oregano
1 tablespoon red chile flakes
1 tablespoon yellow curry powder
1 tablespoon garlic powder
1 tablespoon ground nutmeg
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
1 cup brown sugar
2 cups orange juice
10 ounces hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced
1 orange, rind peeled (no white pith) and juiced
1 lemon, rind peeled (no white pith) and juiced
1 lime, rind peeled (no white pith) and juiced
1 stalk lemongrass, cut down the middle and bruised using the back of a knife
1 small jalapeno, sliced
1 thumb-size piece fresh ginger, sliced
2 cups canola oil
2 cups brussels sprouts, halved
1 tablespoon bacon fat
1 tablespoon cooked bacon, roughly chopped
1 teaspoon minced ginger
1 clove garlic, minced
1/2 small carrot, thinly sliced or small-diced
1 tablespoon reduced balsamic
1 tablespoon store-bought kimchee
1 tablespoon thinly sliced Thai basil
2 tablespoons freshly grated Parmesan
4 large russet potatoes, peeled and cut into quarters
1 cup heavy whipping cream
2 cloves garlic, smashed
1 sprig rosemary
1 sprig thyme
2 tablespoons creme fraiche or sour cream
2 tablespoons unsalted butter
1 teaspoon horseradish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
  • In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
  • Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
  • Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
  • In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
  • In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
  • In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
  • In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
  • Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
  • Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
  • Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.

ASIAN HONEY SESAME CHICKEN



Asian Honey Sesame Chicken image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 10

2 1/2 lbs. meaty chicken pieces
1/2 cup soy sauce
1/4 cup water
2 tbsps. Crisco® Pure Vegetable Oil or 2 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
2 tbsps. Asian sesame oil
2 tbsps. honey
2 tbsps. crushed sesame seeds
2 green onions, chopped
2 cloves garlic, finely chopped
1 tsp. chopped fresh ginger

Steps:

  • RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
  • HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
  • BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.

BEER-BASTED CHICKEN WITH ASIAN FLAVORS



Beer-Basted Chicken with Asian Flavors image

Categories     Beer     Chicken     Garlic     Ginger     Roast     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 3 1/2- to 4-pound chicken
1 12-ounce can beer
6 green onions, chopped
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons (packed) golden brown sugar
2 tablespoons chopped peeled fresh ginger
1 tablespoon chopped garlic
1 tablespoon oriental sesame oil

Steps:

  • Combine all ingredients in heavy large resealable plastic bag. Refrigerate 1 hour and up to 1 day, turning bag occasionally.
  • Preheat oven to 350°F. Place chicken and marinade in 13 x 9 x 2-inch baking pan. Roast chicken until juices run clear when thigh is pierced, basting occasionally, about 1 hour 20 minutes.
  • Transfer chicken to platter. Pour pan juices into medium saucepan; spoon off fat and discard. Boil until sauce is reduced to 1 cup, about 6 minutes. Serve chicken with sauce.

ASIAN SESAME CHICKEN



Asian Sesame Chicken image

Chicken breasts are coated with plenty of crunchy sesame seeds, cooked in a skillet until golden and served with tart-sweet ginger dressing. Sesame seeds can be store up to six months in the freezer.

Provided by UnknownChef86

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup sesame seeds
1/3 cup plain breadcrumbs
1/2 teaspoon salt
1 large egg
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1/4 cup distilled white vinegar
1/4 cup minced red pepper
1 tablespoon minced red onion
1 tablespoon sugar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup vegetable oil

Steps:

  • Combine sesame seeds, breadcrumbs, and salt in pie plate.
  • Beat egg in medium bowl.
  • Dip chicken in egg.
  • Dip both sides chicken in sesame seed mixture to coat.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Cook chicken 6-7 minutes per side until cooked through.
  • Transfer to plate.
  • Whisk vinegar, pepper, onion, sugar, ginger, salt and crushed red pepper in a medium bowl.
  • Whisk in oil.
  • Toss chicken in with the dressing.
  • Transfer in a plate.
  • Serve with hot rice.

Nutrition Facts : Calories 411.3, Fat 25, SaturatedFat 3.8, Cholesterol 121.3, Sodium 743.3, Carbohydrate 13.4, Fiber 2, Sugar 4.4, Protein 32.3

PERFECT SESAME CHICKEN



Perfect Sesame Chicken image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 6

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g

Tips:

  • Choose the right chicken: A 3-4 pound whole chicken is ideal for this recipe. Make sure the chicken is fresh and has no tears in the skin.
  • Prepare the chicken properly: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin from the chicken. Season the chicken generously with salt and pepper.
  • Choose the right beer: A light beer, such as a lager or pilsner, is best for this recipe. Avoid using a dark beer, as it will give the chicken a bitter taste.
  • Stuff the beer can: Fill the beer can about halfway full with beer. Add a few tablespoons of soy sauce, garlic powder, and onion powder to the beer can. You can also add other seasonings, such as herbs or spices, to taste.
  • Set up the grill: Prepare your grill for indirect heat. If you are using a charcoal grill, light the coals and let them burn until they are white-hot. Place a drip pan in the center of the grill and fill it with water. Place the chicken on the grill grate, breast-side up, over the drip pan. Close the lid of the grill.
  • Cook the chicken: Cook the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Baste the chicken with the beer can mixture every 20 minutes.
  • Let the chicken rest: Remove the chicken from the grill and let it rest for 10 minutes before carving.

Conclusion:

Asian sesame beer can chicken is a delicious and easy-to-make grilled chicken recipe. The chicken is cooked indirectly over a drip pan filled with water, which helps to keep the chicken moist and juicy. The beer can mixture infuses the chicken with flavor, and the sesame seeds add a nice crunch. This recipe is perfect for a summer cookout or party.

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