Type what you have

Ingredients

• ✓ sesame seed
• oil
• bitter ale
• all-purpose flour
• cornstarch
• baking powder
• portobello mushroom

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk ale, flour, sesame seeds, cornstarch, and baking powder together in a large bowl; batter will be thick and slightly lumpy.
3. 3 Dip mushroom strips into batter, 7 to 8 at a time; shake off excess.
4. 4 Lower mushroom strips carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining mushroom strips.

By JimChicago52

Ingredients

• ✓ sesame seed
• peanut butter
• brown sugar
• honey
• wonton wrapper
• cooking spray
• confectioners' sugar

Instructions

1. 1 Mix peanut butter, brown sugar, honey, and sesame seeds in a small bowl.
2. 2 Lay out a wonton square. Dip your index finger into water and moisten all 4 edges. Place 1/2 to 1 teaspoon of the peanut butter mixture in the center, and fold it diagonally to make a triangle, firmly pressing the edges down. Don't overfill, as the peanut butter mixture may ooze out.
3. 3 Once you've made a triangle shape, take the bottom corners and fold around your index finger so they meet. Moisten the 2 wonton corners and press together to seal. Repeat with remaining wrappers and filling.
4. 4 Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions for 5 minutes.
5. 5 Working in batches, add some wontons to the fryer basket; make sure they're not crowded or touching. Spray lightly with cooking spray and cook until just light golden brown, 3 to 4 minutes, flipping halfway through. Cool slightly, dust with confectioners' sugar, and serve.

By lutzflcat

Ingredients

• ✓ sesame seed
• brown rice
• quinoa
• tamari
• water
• chia seed
• flax seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

Ingredients

• ✓ sesame seed
• cream cheese
• black olive
• green olive
• parsley
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Whip softened cream cheese with a whisk in a medium-sized bowl. Add olives, parsley, and pepper flakes; season with salt and black pepper. Spoon mixture into a serving bowl; top with sesame seeds.

By SouthernChef

Ingredients

• ✓ sesame seed
• vegetable oil
• garlic
• spinach
• salt
• feta cheese
• puff pastry
• egg
• milk

Instructions

1. 1 Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl; mix in feta cheese until combined.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
3. 3 Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
4. 4 Spread 1/6 of the spinach mixture lengthwise in the center of puff pastry. Roll one side over the filling and brush other side with egg mixture. Roll over again to seal.
5. 5 Brush top of roll with egg mixture and sprinkle with sesame seeds. Cut roll into 6 equal-sized rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
6. 6 Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

By cassandra

Ingredients

• ✓ sesame seed
• green onion
• cream cheese
• monterey jack cheese
• sriracha sauce
• soy sauce
• lemon zest
• lemon juice
• imitation crabmeat
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ sesame seed
• date
• water
• almond
• coconut
• walnut
• coconut oil
• vanilla extract
• cardamom
• cinnamon
• salt

Instructions

1. 1 Place dates in a small bowl; completely cover with hot water. Soak until softened, 10 to 15 minutes. Drain; reserve soaking liquid.
2. 2 Combine soaked dates, almonds, coconut, walnuts, 2 tablespoons toasted sesame seeds, coconut oil, vanilla, cardamom, cinnamon, and salt in the bowl of a large food processor; pulse several times until mixture forms a soft "dough," scraping down the sides of the bowl as needed. If mixture is too dry, add reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
3. 3 Turn dough out onto a piece of parchment paper; roll into a 10-inch-long by 1 1/2-inch-wide log using lightly greased hands. Sprinkle remaining 2 tablespoons toasted sesame seeds evenly on all sides of dough log, pressing them in gently. Wrap log in parchment paper; refrigerate until firm, at least 1 to 2 hours.
4. 4 Cut log into about sixteen 1/2-inch-thick rounds. Serve immediately or store in the refrigerator until ready to eat.

By Kim

Ingredients

• ✓ sesame seed
• baking powder
• salt
• black pepper
• paprika
• chicken wing
• honey
• sriracha sauce
• rice vinegar
• sesame oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
2. 2 Whisk baking powder, salt, black pepper, and paprika together in a small bowl.
3. 3 Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.
4. 4 Arrange wings on the rack of the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
6. 6 For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.
7. 7 Transfer wings to a serving platter and sprinkle sesame seeds over the top.

By John Mitzewich

Ingredients

• ✓ sesame seed
• foil
• chicken wing
• peanut butter
• water
• lime juice
• soy sauce
• honey
• sesame oil
• ginger
• garlic
• cilantro

Instructions

1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Ingredients

• ✓ sesame seed
• almond
• cinnamon
• almond butter
• agave syrup
• hemp protein powder
• coconut
• coconut sap
• nutmeg
• pumpkin seed
• flax seed
• sunflower seed
• apple
• walnut

Instructions

1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
5. 5 Place in the freezer to firm up and store.

By Kameron

Ingredients

• ✓ sesame seed
• baking powder
• salt
• black pepper
• garlic powder
• onion powder
• chicken wing
• gochujang
• soy sauce
• honey
• rice vinegar
• sesame oil
• ginger
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Ingredients

• ✓ sesame seed
• cooking spray
• ground beef
• bacon
• onion
• salt
• black pepper
• dill pickle relish
• mustard
• bbq sauce
• garlic powder
• biscuit dough
• cheddar cheese
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
2. 2 Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
3. 3 Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
4. 4 Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

By lutzflcat

Ingredients

• ✓ sesame seed
• sun-dried tomato
• white wine
• barbecue sauce
• sesame oil
• hot pepper sauce
• soy sauce
• white vinegar
• honey
• cornstarch
• chicken wing
• garlic
• chili powder
• salt
• pepper
• lime

Instructions

1. 1 Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
2. 2 While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

By Erin

Ingredients

• ✓ sesame seed
• butterhead lettuce
• red bell pepper
• black pepper
• salt
• shiitake mushroom
• jicama
• tofu
• ginger
• vegetable oil
• salt
• white sugar
• sesame oil
• mushroom seasoning
• sambal oelek
• water
• vegetarian oyster sauce
• sambal oelek
• water
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

Ingredients

• ✓ sesame seed
• brown sugar
• walnut
• pumpkin seed
• sunflower seed
• cranberry

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
3. 3 Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

By Chef Boyardee

Ingredients

• ✓ sesame seed
• hazelnut
• coriander seed
• cumin seed
• black pepper
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

Ingredients

• ✓ sesame seed
• olive oil
• wasabi powder
• black pepper
• tuna
• french bread

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ sesame seed
• edamame
• sugar
• soy sauce
• olive oil
• red pepper flakes

Instructions

1. 1 Place edamame pods in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
2. 2 Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame, toss until coated, and heat for 1 to 2 more minutes.

By MommaBexx

Ingredients

• ✓ sesame seed
• honey
• sesame oil
• soy sauce
• ginger
• garlic
• chicken wing
• scallion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
3. 3 Arrange chicken wings on prepared baking sheet.
4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Ingredients

• ✓ sesame seed
• camembert cheese
• egg
• bread crumb
• vegetable oil
• raspberry preserves

Instructions

1. 1 Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. 2 Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. 3 In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. 4 Melt raspberry preserves for dipping sauce.

By Jennifer Romasco

Ingredients

• ✓ sesame seed
• cornstarch
• soy sauce
• oil
• all-purpose flour
• white sugar
• egg
• salt
• garlic powder
• chicken wing

Instructions

1. 1 Whisk cornstarch, soy sauce, oil, flour, sugar, eggs, sesame seeds, salt, and garlic powder together in a bowl. Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 5 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Remove chicken from marinade and transfer to the prepared baking sheet. Discard unused marinade.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By catht

Ingredients

• ✓ sesame seed
• soybean oil
• edamame
• soy sauce
• ginger root
• maple syrup
• balsamic vinegar
• salt
• dukkah spice blend

Instructions

1. 1 Heat soybean oil over high heat in a wok or skillet.
2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Ingredients

• ✓ sesame seed
• cream cheese
• soy sauce
• water chestnut
• shrimp
• wasabi paste

Instructions

1. 1 In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
2. 2 Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

By mkecupcakequeen

Ingredients

• ✓ sesame seed
• tempura batter mix
• water
• hoisin sauce
• sesame oil
• rice vinegar
• soy sauce
• garlic powder
• cauliflower
• vegetable oil

Instructions

1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Ingredients

• ✓ sesame seed
• chickpea
• avocado
• water
• lime
• olive oil
• rosemary

Instructions

1. 1 Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime juice, olive oil, and rosemary in a blender until smooth.

By sueb

Ingredients

• ✓ sesame seed
• almond
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ sesame seed
• all-purpose flour
• sugar
• salt
• water
• egg white
• butter
• egg white

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
3. 3 Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
4. 4 Bake in preheated oven for 10 to 12 minutes, until browned.

By SALLYCOOKS

Ingredients

• ✓ sesame seed
• egg
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• panko bread crumb
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Ingredients

• ✓ sesame seed
• chicken wing
• egg
• all-purpose flour
• margarine
• apple cider vinegar
• soy sauce
• water
• brown sugar
• monosodium glutamate
• salt
• serrano chile pepper
• ginger

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blot chicken wings dry with a paper towel.
3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
4. 4 Melt the margarine in a large skillet over medium high heat.
5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Ingredients

• ✓ sesame seed
• white sugar
• shortening
• glutinous rice flour
• baking powder
• water
• lotus paste
• vegetable oil

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi