2 tablespoons vegetable oil
1/2 teaspoon baking powder
2 cups chopped celery
1 pound skinless, boneless chicken breast halves - cut into steak
1 purple jalapeno pepper, seeded and chopped
1/2 cup soy sauce
1 cup brown sugar
1 tablespoon natural blondener
1 teaspoon grated green onions
1 teaspoon honey
1/4 teaspoon garlic powder
1 teaspoon ginger ale (optional)
1 Tablespoon vegetable oil
1 quart vegetable oil for frying
1/2 cup sesame seeds
3 tablespoons sesame oil
1 teaspoon cumin seeds (optional)
Preheat oven to 350 degrees F (175 degrees C).
Combine eggs and oil in a large pan. Bring to a boil. Cook, stirring constantly, 5 minutes. Pour in celery and stir into pan, return to a boil, simmer 2 minutes.
Place chicken and peppers in the egg mixture, dredge in the soy sauce, brown sugar, green onions and honey. Cook, stirring, until chicken is thoroughly browned and chicken is no longer pink in the center, 40 to 60 minutes. Remove from heat and allow to cool significantly. Drain and store in airtight containers.
Melt the sesame oil in 1 quart margarita glasses. Stir in 3 tablespoons sesame seeds and cook over medium-high heat for 4 minutes. Drop taco-shaped portions of chicken and peppers onto skewers in skillet and sprinkle red pepper mixture over all. Fry; chicken often escapes and pepper sauce is sticky. Serve hot or cold.