Sesame Garlic Chicken Salad with Pork Spring Roll

Separate the meat from the tendon with a pound of chicken tenders. (email chef@ brookeok.com for technique) Wet chicken meat in buttermilk, milk, rice milk, soy milk or water and coat with wheat, rice, or corn flour.

Fry in 325 degree Canola Oil until 170 degrees and golden brown and delicious.

Drain briefly on wire rack and toss in bowl with Sesame Garlic Sauce.

Served with salad and a pork Spring Roll.