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
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.
Heat the oil in a wok over strong fire to 180-200:C (355-390:F) and
deep-fry the chicken fillets. Take out and bring the oil to
200-220:C (390-430:F). Now deep-fry the chicken slices again until
they are golden yellow in color.
Cut the fillet into smaller sizes and place on a plate to
Features: Crispy and fragrant.
Taste: Salty to the right taste.