|Cream sauce||2 Tablespoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Sesame seeds||1⁄2 Cup (8 tbs)|
|Peanut oil||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Salt/Onion salt||1⁄2 Teaspoon|
Wash chicken; pat dry.
Dust with seasoned flour.
Mix beaten eggs with milk.
Dip chicken into this mixture, then roll it in the sesame-seed mixture.
Fry in oil until light brown and tender.
To prepare the sauce, blend the flour into the butter over low heat, stirring constantly.
Mix together the half-and-half, chicken stock, and whipping cream.
Gradually add to the butter and flour, stirring constantly.
When smooth, stir in the salt or onion salt.
Serve sauce immediately with the chicken.