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Print this Recipe    Walnut Sesame Chicken

Walnut-Sesame Chicken (strips)

2 whole chicken breasts, halved
1 c. finely chopped walnuts
1 c. sesame seeds
2 egg whites
1/4 c. milk
1/4 c. cornstarch
2 tsp. MSG (surely optional, perhaps use salt)
1 tsp. sugar
2 Tbs. sherry
4 c. vegetable oil

Place the chicken breasts on a foil-lined baking sheet and partially
freeze for 30 minutes. This makes it easier to slice very thin.
Slice crosswise and on the diagonal into paper-thin slices. In a
pie pan, combine nuts with sesame seeds. Combine egg whites,
cornstarch, milk, MSG and sugar in a small bowl. Stir to make a
stiff batter. Add sherry and stir until blended.

Dip chicken slices into batter, then roll in sesame/nut mixture to
coat. Place on baking sheet in single layer until all are done.
Heat oil in deep fryer, deep skillet or a wok to 300 F degrees.
Fry chicken strips 4-5 minutes, until golden brown.

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