2 1/2-3 lb. chicken breasts, cut into 6-8 strips per breast
Dip chicken in a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.
Roll in three parts corn flake crumbs, 1 part flour, lots of sesame seeds, and garlic powder.
Place on a wax paper covered cookie sheet and freeze. DO NOT let chicken thaw out. Fry in deep oil until light golden brown. Serve with dressing, sweet/sour sauce, etc.
