Sesame Chicken Recipe
Ingredients
| 1 chicken, cut-up, about | ||
| Eggs | 2 , beaten | |
| 2 tablespoons milk cream sauce | ||
| Butter | 4 Tablespoon, melted | |
| Flour | 4 Tablespoon | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| 1 cup flour mixed with | ||
| Sesame seeds | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Peanut oil | 2 Cup (16 tbs) (For frying) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon salt or onion salt, if desired | ||
| 2 1/2 to 3 pounds flour mixed with salt and pepper | ||
| 2 1/2 to 3 pounds flour mixed with salt and pepper | ||
Directions
Wash chicken; pat dry.
Dust with seasoned flour.
Mix beaten eggs with milk.
Dip chicken into this mixture, then roll it in the sesame-seed mixture.
Fry in oil until light brown and tender.
To prepare the sauce, blend the flour into the butter over low heat, stirring constantly.
Mix together the half-and-half, chicken stock, and whipping cream.
Gradually add to the butter and flour, stirring constantly.
When smooth, stir in the salt or onion salt.
Serve sauce immediately with the chicken.
Dust with seasoned flour.
Mix beaten eggs with milk.
Dip chicken into this mixture, then roll it in the sesame-seed mixture.
Fry in oil until light brown and tender.
To prepare the sauce, blend the flour into the butter over low heat, stirring constantly.
Mix together the half-and-half, chicken stock, and whipping cream.
Gradually add to the butter and flour, stirring constantly.
When smooth, stir in the salt or onion salt.
Serve sauce immediately with the chicken.
Chef
