SESAME-WALNUT CHICKEN

450g chicken breasts,

1 egg white,

15ml dry sherry,

5ml salt,

22.5ml cornflour.

3C finely chopped walnuts,

21/2C white sesame seeds,

1/2C black sesame seeds.

SAUCE

2 x 400g tin pineapple chunks in juice,

1 small red chilli,

1/2 green chilli,

30ml chopped pickled ginger,

1/3C coriander leaves & stems,

15ml sugar/honey,

3.5ml salt,

15ml sesame oil,

1ml hot chilli oil,

2.5ml rice vinegar.

Oil for frying,

Salt & pepper to taste.

Serves: 4

METHOD

Cut chicken into diagonal strips 1/4" thick, 1" wide, flatten with broad knife.

Mix velveting ingredients together, add chicken marinate overnight.

Coat chicken with nuts by sandwiching with nuts, refrigerate.

Combine sauce ingredients in processor add coriander just before using.

Heat oil 350F, fry chicken slices in batches, need about 1 min.

Do not fry to deep gold or will over cook.

Serve with sauce.

Multi-course 8/10 Hors d' h oeuvre 18/20