Fried sesame pork tenderloin from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 154) by Kian Lam Kho and Jody Horton

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Accompaniments: Sweet-and-sour dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on November 02, 2018

    This was just okay for us, unfortunately. We ended up needing many time more sesame seeds than called for to coat the chicken. And, it's not like I was TRYING to overcoat it, but the egg/tapioca starch coating seemed to magically attract all sesame seeds and not let them go... I'd probably try tossing the correct amount of seeds in a ziploc and shaking the all of the pork in it to try to coat a little more evenly and with fewer seeds. The amount of sesame that I ended up with definitely overwhelmed the pork and any seasoning from the marinade.

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