2021-11-20 21:47:37 UTC
2 boneless chicken breast halves
flour, seasoned with S&P
couple of Tbs. of milk
3-4 Tbs. sesame seeds
crushed red pepper seeds
clove of garlic, crushed
splash or two of sesame oil (not toasted oil)
couple of Tbs. of soy sauce
neutral oil for pan frying
Pound each chicken breast half to 1/4 inch thick. Combine egg with milk
in a small bowl. Dredge the chicken in flour then dip into the egg the
egg mixture. Sprinkle each side generously with sesame seeds; place on
waxed paper and let set.
In a small bowl, combine chicken broth with crushed garlic, sesame oil,
soy sauce, ginger and red pepper seeds.
Over medium heat, melt butter in oil in a large skillet until hot.
Quickly brown the chicken until golden on both sides. Stir in remaining
ingredients and reduce heat to low and simmer 10-15 minutes until
chicken is tender. Remove chicken to a platter and keep warm. Make a
slurry with cornstarch and water to thicken the sauce. Pour sauce over