Instructions: For sauce, in a small bowl stir together chicken broth, soy sauce, sesame oil, garlic, gingerroot, cornstarch, and sugar. Set aside.

For chicken, in a large mixing bowl combine flour, sesame seeds, salt, and ground red pepper. In a small mixing bowl combine egg and milk. Add to dry ingredients and beat until smooth. In a wok or 2-quart saucepan heat 1/4 inch cooking oil to 365 degrees. Dip chicken, 1 piece at a time, into the coating, then add to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or until golden. Using a slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a preheated 300 degree oven while stir-frying vegetables.

For vegetables, pour cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini, green pepper, and green onions for 3 minutes, or until crisp-tender. Push vegetables from the center of the skillet. Stir sauce; add to the skillet. Cook and stir until thickened and bubbly. Cook for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients together to coat with sauce. Serve immediately.

This recipe yields 6 servings.

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