Sesame Chicken
Bite-sized chicken pieces double-coated, fried until crispy, and tossed in a rich sesame sauce for a classic takeout-style dish everyone loves.
Ingredients
- 5 chicken breasts cut into cubes
- 3 cups flour
- 2 tsp salt
- 1 cup milk
- 2 eggs beaten
- ground black pepper to taste
- vegetable oil for frying
- Sesame seeds for garnish
- 1 bottle PF Changs Sesame Sauce
- pepper, to taste
Instructions
- In a shallow bowl, combine flour and salt and pepper.
- In a second bowl, wisk eggs and milk.
- Working a few pieces at a time, coat the chicken in the flower mix, then drop into the wet mixture. If you have time, leave in egg mixture for 20 mins to tenterize the chicken, if not - move to next step.
- Working a few pieces at a time, drop the chicken back into the flour mixture - once thoroughtly coated, set on a plate to be cooked.
- Heat a 1/4 inch of oil in a large pan - you know its not enough when it starts to sizzle when the chicken touches the oil. Fry the chicken in batches until each one is golden brown - about 8-10 minutes. Remove cook chicken onto a papertowl lined plate.
- Some of my kids like it just like that! For those like the sesame sauce, drain the oil out of the pan, heat it up, pour the sesame sauce in - when it starts to thin and heat up, add the chicken in and toss to coat.
- Sprinkle with sesame seeds and serve!