Use 2 or 3 fryers. Flour and salt the chicken which has been cut in small pieces; dip in egg and roll in cracker meal. Fry in deep oil until lightly browned.

SAUCE:

1 c. shoyu
1 c. sugar
1/2 c. sherry wine

Bring sauce to a boil.

Dip chicken in sauce after chicken is drained from oil. Sprinkle shiro goma (white sesame seed) and bake in a foil lined pan in a slow oven, 300 degrees for 45-60 minutes or until done. (Recipe can be made the day before and served cold.)