Place chicken on foil-lined baking sheet and partially freeze for 30 minutes. Slice paper-thin. In a pie pan, combine nuts with sesame seeds. Combine egg whites, cornstarch, milk, salt and sugar in a small bowl. Stir to make a stiff batter. Add sherry and stir until blended.
Dip chicken strips into batter, then roll in sesame/nut mixture to coat. Place on baking sheet in single layer and let 'set' for about 30 minutes. Heat oil in deep skillet or wok to 300 degrees. Fry chicken strips 4-5 minutes, until golden brown. Drain well and serve immediately.