Finely chop fresh curry leaves.
Add chopped curry leaves, ½ tsp sugar, 1 tsp salt, ½ tsp pepper and ½ tsp chili powder, marinate for at least 15 minutes.
Mix 350g all-purpose flour with ¼ tsp baking powder, 1 ½ tsp salt, 3 tsp pepper, 3 tsp chili powder and 3 tsp sesame seed, whisk and make sure all ingredients is well distributed.
Crack and fully beat 2 eggs.
Dredge drumstick in flour mixture, fully coat chicken drumstick with flour, one at a time.
Dip drumstick in the egg and coat well.
Back to flour mixture to give another coat of flour, set aside for 10 minutes.
Heat 1 liter of oil to 160°C-170°C(320°F-340°F).
Medium-low heat(or 160°C), deep fried for about 10 mins until golden brown, set aside.
Raise oil temperature to 180°C, double fried for 1 minute.
Tip to non-greasy and crispy sesame fried chicken is to double-fried for 1 minute.