Buffalo Wild Wings Asian Zing Tenders Copycat

For the chicken:
In a large bowl, combine flour, salt, and black pepper. In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

For the sauce:
Dissolve cornstarch in rice wine vinegar in a small bowl. Combine vinegar solution with remaining ingredients in a small saucepan over medium/low heat. Heat mixture, stirring often, until sauce reaches a boil, then remove from heat. Set aside.

Heat oil in a large, deep skillet to 375ºF. Fry chicken in the hot oil, in batches, until the outside is nicely browned and fully cooked, 165ºF, or about 5 minutes per batch. Drain on paper towels.

Toss chicken pieces with sauce, garnsh with toasted sesame seeds if desired, and serve immediately.

Recipe adapted from Top Secret Restaurant Recipes 3 by Todd Wilbur.