Chicken Breast Halves - Skinless & Boneless

Cup All Purpose Flour

Tsp Ground Ginger

Tsp Garlic Powder

Tsp Cayenne Pepper

Salt to taste

Peanut Oil for frying

Tbsp Plum Sauce

Tbsp Hot Chinese Mustard

Tsp Sesame Seeds Toasted (Optional)

Drain chicken and place on rice, Brush on plum sauce mixture as desired

Heat oil in a heavy skillet, dredge chicken in the flour mixture and fry until golden brown and cooked completely

Combine flour, ginger, garlic powder, salt and pepper.

Rinse and dry chicken breasts.

Combine plum sauce and mustard and let stand for 20 minutes before cooking chicken. (For spicier plum sauce add more mustard)