Old School Sesame Chicken

Chicken

• 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

1. Cut the chicken into 1 1/2" cubes. Put in a shallow glass dish.
2. 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.
3. 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.
4. Mix together the pancake mix, remaining garlic, salt, and pepper. Drain the chicken and dredge in the pancake mix.
5. 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.
6. Keep the fried chicken warm in a 180 degree oven until all has been fried.

Sauce

• 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

1. Mix all ingredients except onions and rice together in a medium saucepan.
2. Heat until boiling. Then reduce heat and simmer until slightly thickened.
3. Serve chicken over rice with green onions. Serve the sauce in a separate bowl.