300 grams (0.66 lb) chicken breast
100 grams (0.22 lb) sesame
1000 grams (2 cups) cooking oil (only 1/20 to be consumed)
2 grams (1/2 tsp) curry
1 gram (1/4 tsp) MSG
25 grams (2 1/4 tbsp) dry cornstarch
10 grams (2 tsp) cooking wine
1. Cut the chicken breast intos lices 0.25 cm (0.1 inch) thick, put in a bowl and add hte curry, salt, MSG, cooking wine, egg and dry cornstarch. Mix well. Bake the sesame until it is done. Put the marinated chicken fillet on a board and dust sesame on both sides. Use band to press in the sesame so as to make sure it will stary evenly on the chicken.
2. Heat the oil in a wok over strong fire to 180-200ºC (355-390ºF) and deep-fry the chicken fillets. Take out and bring the oil to 200-220ºC (390-430ºF). Now deep-fry the chicken slices again until they are golden yellow in color.
3. Cut the fillet into smaller sizes and place on a plate to serve.
Features: Crispy and fragrant.
Taste: Salty to the right taste.