Mix together the plain flour, salt and baking powder. Add in sesame oil and gradually add in the water, whisking constantly until all lumps are gone and you are left with a smooth batter mix. The consistency should be similar to single cream at this stage. Let this rest for a minimum of 30 minutes, after which time it should thicken slightly.
While that is resting, chop up your chicken breasts if you haven’t already done so. Place the frying pan on a medium heat with a little oil.
Once the batter mix has finished it little rest, in a bowl mix together the cornflour and white pepper. Dip each piece of the chicken into the bowl and lightly cover with the dry mixture. Then one by one cover them in the batter mix before transferring them to the frying pan.
Cook them for about 4-5 minutes until the chicken is no longer pink inside.
This serves 2 people, simply double the recipe for 4.