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Author Notes: My mother told me how to make the fried sesame chicken in the early 80's.I cooked it for family gatherings for many years. Recently I tried to recall how I made it and I think this tastes close to the original. I don't remember a sauce but have added one that I made up for stir fry. —Mamamel
- 1 1/2 pounds boneless chicken breasts
- 1 can evaporated milk
- 1 teaspoon Dijon mustard
- 2 eggs, beaten
- 1 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1 teaspoon white pepper, divided
- 2 cups pancake mix
- 2 jars sesame seeds
- Peanut oil for frying
- Cut the chicken into 1 1/2" cubes. Put in a shallow glass dish.
- in a bowl, mix milk, mustard, eggs, and about 1/2 of the garlic, salt, and pepper. Pour it over the chicken, wrap in plastic wrap, and place in the refrigerator.
- Marinade for 2 hours. The chicken absorbs much of the marinade and puffs up. Believe me, 1 1/2 pounds of chicken will serve 8 adults.
- Mix together the pancake mix, remaining garlic, salt, and pepper. Drain the chicken and dredge in the pancake mix.
- Heat the oil in a large skillet. When very hot, test with 1 piece of the chicken. Fry a little of the chicken at a time, turning once when golden brown.
- Keep the fried chicken warm in a 180 degree oven until all has been fried.
- 1/2 cup frozen orange juice concentrate
- 1 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup rice vinegar
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 teaspoon powdered ginger
- 1/4 teaspoon powdered garlic
- 1 tablespoon corn starch
- 1 bunch of green onions, thinly sliced
- 8 cups cooked jasmine rice
- Mix all ingredients except onions and rice together in a medium saucepan.
- Heat until boiling. Then reduce heat and simmer until slightly thickened.
- Serve chicken over rice with green onions. Serve the sauce in a separate bowl.