Family Tested & Approved
boneless, skinless chicken breasts
instant lemon pudding mix
Cut chicken breasts into strips.
In a bowl, mix marinade ingredients well.
Place chicken pieces in the marinade and let si for at least an hour.
Remove from marinade and discard the marinade.
Place the corn starch, corn meal and eggs in separate shallow bowls.
Dip chicken strips into the corn starch. Shake off excess.
Next dip the strips into the beaten egg to coat.
Lastly dip the strips into the corn meal to coat.
Heat 1/2 cup sesame oil in a skillet.
fry the chicken a little at a time, turning occasionally for 10 minutes or until done.
Drain on paper towel lined plate.
While chicken is frying, place sauce ingredients in a saucepan. Mix thoroughly.
Heat on lows stirring frequently for 15 minutes or until thickened.
When drained place chicken an plate and pour sauce over it.
Serve with rice if desired.