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chicken strips

New recipe. I have a similar one in the book, but I think I will replace it with this one.

1/2 c flour
1/3 c cornstarch
1/2 tsp salt (or more)
1/2 tsp garlic powder
1/4 c sesame seeds (or cracker crumbs)
1/2 tsp schezuan pepper mix
1 egg
1 boneless, skinless chicken breast, vut into thin (1/4 in) strips
cooking oil

small sauce pan
plastic baggy or bowl
2 forks or a fork and a slotted spoon
Lots of paper towels.

Mix the flour, cornstarch, salt, garlic powder, sesame seeds, and pepper in either a bowl or a ziplock baggy. Shake or mix well.

Crack the egg into the other bowl and scramble with your fork.

Heat the oil on high until it is very hot (I use a wonton wrapper to check the heat.)

Put a paper towel on the plate (or more than one.)

Coat 3 or 4 strips of chicken in the egg at a time, then put in the flour mixture. I use a bag and shake them up to coat them. Put the coated chicken strips in the hot oil. If it is cooking too quickly, turn the heat down to medium-high. (I switch back and forth a lot while frying chicken in oil like this)

After putting them in the pan, put the next strips in the egg and then in the flour.

Make sure that both sides cook to a golden brown then remove from pan with fork or spoon. Put them on the plate to dry.

This recipe makes enough coating for at least two chicken breasts, and more likely three, though you may run out of egg with three.

I like mine dipped in honey.

Clean up after yourself after this one. That means getting grease splatters off of the stovetop. I use two cookie sheets (one behind and one to the side, to keep the grease from splattering all over the kitchen.

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