Step 1

Cut the chicken breasts into strips or bite sized pieces. Combine the sesame flour, sesame seeds and herbs in a large mixing bowl.

Step 2

Combine the egg and coconut milk in a second bowl and whisk to combine well.

Step 3

One at a time, dip your chicken into the egg mixture and then dredge through the sesame mix, making sure that the chicken is well covered.

Step 4

Place aside on a plate and repeat until all of the chicken is coated.

Step 5

Heat your oil or fat in a frying pan to about a depth of 1 cm, you want to shallow fry the chicken, not completely submerge it.

Step 6

Heat to a good frying temp and then start cooking the chicken in batches until golden brown and crispy. Drain on a paper towel until all of the chicken is cooked.

Step 7

Store, covered, in the refrigerator for up to 5 days.