Serve with rice and steamed carrots
2 Ratings 2 Comments
Yield: 4 servings
Cut chicken into 1/2- inch pieces.
In one mixing bowl, combine eggs and 1/2 cup cornstarch. Whisk together until smooth. Stir in 1/2 teaspoon sesame seeds.
In a second mixing bowl, combine remaining 1/2 cup cornstarch with flour.
Add chicken to egg/cornstarch mixture and stir to coat.
Remove chicken piece by piece and coat in the dry flour/cornstarch mixture.
In heavy skillet, heat oil. Pan fry chicken, turning constantly for 4 to 6 minutes. When chicken is golden brown, remove from heat. Place on paper towels to absorb oil.
Coat chicken with Teriyaki Glaze and sprinkle with remaining sesame seeds. Refrigerate leftovers.
Please note that some ingredients and brands may not be available in every store.