300g chicken ternderloins
1 Tbs soy sauce
1 Tbs maple syrup
1 Tbs dry sherry
1 tsp fresh ginger, chopped
½ tsp chinese five spice
2 Tbs sesame seeds
3 Tbs flour
Salt & pepper to taste
½ tsp peanut oil
Preheat oven to 180°C.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together.
Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken.
Reduce heat and saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.