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
can evaporated milk
garlic powder, divided
white pepper, divided
jars sesame seeds
Peanut oil for frying
frozen orange juice concentrate
bunch of green onions, thinly sliced
cooked jasmine rice
In This Recipe
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.
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.