Cut the chicken breast into stick shapes and place in a container. Add salt, pepper, lemon juice, and grated garlic, then massage and let sit for 15 minutes.

Place consomme powder in a container and crush it finely.

Mix the powdered cheese, dried basil, consomme, sugar, and salt and pepper together.

Put all-purpose flour and potato starch into a plastic bag, seal it, and shake to mix. Add the chicken pieces and coat them evenly.

Heat salad oil in a pot to 170°C and fry the coated chicken until golden brown.