You may also like
Categories:
chicken chicken breasts milk mustard eggs garlic salt white pepper pancake mix sesame seeds peanut oil sauce orange juice soy sauce balsamic vinegar rice vinegar sake brown sugar powdered ginger powdered garlic corn starch green onions Jasmine rice
Viewed: 63 - Published at: 7 years agoIngredients
- Chicken
- 1 1/2 pounds boneless chicken breasts
- 1 can evaporated milk
- 1 teaspoon Dijon mustard
- 2 eggs, beaten
- 1 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1 teaspoon white pepper, divided
- 2 cups pancake mix
- 2 jars sesame seeds
- Peanut oil for frying
- Sauce
- 1/2 cup frozen orange juice concentrate
- 1 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup rice vinegar
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 teaspoon powdered ginger
- 1/4 teaspoon powdered garlic
- 1 tablespoon corn starch
- 1 bunch of green onions, thinly sliced
- 8 cups cooked jasmine rice
Method
- Cut the chicken into 1 1/2" cubes. Put in a shallow glass dish.
- in a bowl, mix milk, mustard, eggs, and about 1/2 of the garlic, salt, and pepper. Pour it over the chicken, wrap in plastic wrap, and place in the refrigerator.
- Marinade for 2 hours. The chicken absorbs much of the marinade and puffs up. Believe me, 1 1/2 pounds of chicken will serve 8 adults.
- Mix together the pancake mix, remaining garlic, salt, and pepper. Drain the chicken and dredge in the pancake mix.
- Heat the oil in a large skillet. When very hot, test with 1 piece of the chicken. Fry a little of the chicken at a time, turning once when golden brown.
- Keep the fried chicken warm in a 180 degree oven until all has been fried.
- Mix all ingredients except onions and rice together in a medium saucepan.
- Heat until boiling. Then reduce heat and simmer until slightly thickened.
- Serve chicken over rice with green onions. Serve the sauce in a separate bowl.
