Sesame Fried Chicken

1 egg

7 oz (200 g) evaporated milk

3 1/4 lbs (1.5 kg) whole chicken, cut into 8 portions, plus the legs and wings

1 cup (750 ml) oil

1 cup (250 g) butter

10 Tbsp (150 g) toasted sesame seeds

2 cups (250 g) flour

1 tsp (5 g) poultry seasoning

2 tsp (10 g) garlic powder

1 tsp (5 g) ground ginger

4 tsp (20 g) paprika

2 tsp (10 g) salt

Freshly ground pepper to taste

Combine the coating ingredients to make a fine mixture.

Whisk together the whole egg with the milk.

Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.

Heat the oil and butter together in a deep frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken. Start with the drumsticks and thighs first, as they take longer to cook. Try to turn each piece only once, as the coating is very delicate. Fry until golden brown on both sides, about 25–30 minutes total.