1, prepare curry oil first; Heat a wok, add 200g of soybean oil, add100g of minced onion when it is 60% hot, add 50g of mashed garlic and 250g of curry powder when it is stir-fried, stir-fry evenly with low fire, and when it is thoroughly fried, add clear water and mix well with a spoon. If curry oil needs to be thicker, add appropriate amount of flour and clear water to mix well.

2. Pick and wash the fat and tender raw chicken, cut off the head, neck and tail feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the back bone, cut the knife from the middle of the chicken's legs and breasts, and cut it into 4 pieces. Wash peeled sweet potatoes and cut into diamond-shaped pieces.

3. Heat the wok, add the soybean oil, when it is 70% hot, add the chicken pieces and fry them until the skin of the chicken pieces is tight and discolored, then remove them with a colander and control the oil to dry.

4. Take a clean porcelain basin, add a proper amount of cold water, and then soak the chicken (in order to prevent the chicken from changing color after being blown by the wind).

5. Heat the original wok. When it is 50% hot, pour in the sweet potato pieces. When it is fried to tender yellow, leave the fire. Take out the sweet potato, pour in the colander to control the dry oil, and pour the remaining oil from the curry chicken into the oil tank.

6. Leave a little soybean oil in the wok, heat it, stir-fry the onion and ginger slices, add cooking wine and chicken soup, then remove the chicken pieces from the water, put them in the wok, cover the pot, and simmer for about 20 minutes on low heat. When the chicken is about to be crispy, add refined salt. Curry oil, sugar, monosodium glutamate, and stew for 10 minute. At this time, the chicken nuggets are crispy and tasty. Take them out with a colander and put them in a porcelain basin.

7. Pour the fried sweet potato into the pot of curry brine for about 7 minutes, remove it with a colander and put it in another container. Then, pour the brine of chicken curry into a porcelain container.

8. After the cooked chicken pieces are cooled, evenly cut into about 50 pieces; Take 10 clean porcelain bowls, put them into sweet potato pieces, then match the chicken pieces and pack them, then add chicken marinade and put them in the refrigerator for safekeeping.

9. When eating, take it out and heat it, then add a little water starch to thicken it, sprinkle with a little sesame oil, and then sprinkle with sesame noodles.