In a shallow pie plate, combine the flour and salt. 

In a second pie plate, stir together the milk and egg.

Working in batches, first coat each piece of chicken in the flour mix, dunk into the wet mixture (milk and egg), and then return for a second coat of flour. 

Heat two to three inches of oil to 350 degrees F, in a heavy Dutch oven or deep skillet. Fry the chicken in batches until each bite is golden brown and the chicken is cooked through. About 6 to 10 minutes. 

Remove cooked chicken to a paper towel lined bowl.

While the chicken is cooking start making the sesame sauce. In a large saucepan, over medium heat, stir together the chicken broth, water, and vinegar. 

To sauce add the sugar and cornstarch. Stir to combine.

Finally add the soy sauce, sesame oil, and garlic power. Stir to combine and continue to cook over medium to medium high heat (stirring often!) until the sauce begins to boil. 

Turn heat to low and continue to cook, until the sauce is thickened. 

Once all of the chicken has cooked, remove the paper towels lining the bowl and cover chicken in sesame sauce. Gently toss to coat. 

Spoon over cooked rice and top with toasted sesame seeds.