1 kg chicken cutlets ¾ cup flour ½ kg break crumbs ½ cup sesame seeds ¾ tsp salt ½ tsp garlic powder ½ tsp white pepper 4 eggs
Slice the chicken into bite-sized strips. In a bowl, mix together the flour, garlic powder, salt and pepper. Beat the eggs and set aside. In a separate bowl, combine the sesame seeds and bread crumbs. Dip the chicken fingers in the flour mixture, then in the eggs, then in the bread crumbs.
Deep fry the chicken fingers in a saucepan (the foam will overflow on a frying pan). Turn the heat up as high as possible without making the oil smoke. Cook the fingers until golden brown, then remove from oil and drain. Serve with chutney, sweet and sour sauce, or barbecue sauce.
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