Jardin fries up some tasty, gluten-free chicken strips.
2-3 boneless, skinless chicken breasts sliced into strips
2 cups Tapioca flour for dusting
2 cups Tapioca flour for batter
2 cups raw Sesame seeds
salt to taste
garlic powder to taste
black pepper to taste
2 cups milk
1 quart frying oil (Canola, Grapeseed)
In a medium sized bowl whip together the egg and milk. In another bowl have 2 cups of Tapioca flour ready to apply a dusty coat on the chicken. In another large bowl combine 2 cups of Tapioca flower, sesame seeds, salt, pepper and garlic powder. Lightly dust the strips of chicken and then place in the egg and milk mixture. Remove and dredge through the batter. You will note consistent and well adhering coating on your chicken. In a preheated pan or wok fry the chicken. Avoid overcrowding the pan. Fry in several batches if necessary. Blot chicken on absorbent towel and enjoy with a nice sweet and sour sauce, tarter or sarayo.