Walnut-Sesame Chicken (strips)
rec.food.cooking/Jill McQuown/2001

Mom got this from a Thai cookbook (sorry I don't know the name) when we lived in Bangkok years ago. It is to die for in terms of flavor. I haven't prepared this myself in about 18 years. This stuff is great!

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