In a bowl, marinade the chicken tender in soy sauce, lemon, pepper, salt, hot sesame seed oil, for 30 mins or so. When you are ready to fry, add glutinous flour(or cornstarch or any flour-almond, rice, etc) Some people deep the chicken but I prefer no mess, so i pour slowly in the bowl, like 1/4 cup or untill the chicken gets covered. 
Heat extra virgin olive oil. 
Place chicken when oil is super hot. Watch till edges turn kinda brown. 
Invert to cook the other side.
Invert again to thoroughly cook. You may cut one to make sure inside is white and not bloody. Prepare cookie rack in a plate. I think this is actually from my oven toaster. It fits the plate perfectly:)
Dry chicken this way to keep it not oily (since we used minimal oil in frying) and crispy. Sprinkle taosted sesame see. I got mine in Korea Gallery, Korea town in LA. 
Right after, use the remaining oil or dump it if you used much oil, I used small amount so I had small left over oil. Sautè garlic, onion, green onion(white part) ginger. Add mushroom, I use big portabello, sliced. Simmer a bit(2mins) by adding 1/8 or cup water. Season with salt, pepper or soy sauce. Add string beans. Add the rest of the sauce you used to marinade the chicken with earlier. Simmer 2-3 minutes. Serve with the chicken add rice if you wish, or not. Enjoy.
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