1 (5 ounce) can chicken broth
1 cup vegetable oil
1 teaspoon black pepper seeds
3 tablespoons all-purpose flour
4 boneless, skinless chicken breast halves
Pour broth and oil into the bottom of a medium pot or stockpot. Place the chicken in the pot. Fry for about 10 minutes on each side, turning once, then remove from skillet and place into a 7x9 inch casserole dish. If using a 9x13 inch dish, heat to 375 degrees F (190 degrees C).
Fry chicken breasts on both sides until crisp and golden brown. Remove from pan. Transfer chicken to a large aluminum foil-lined plate.
Mix flour into flour mixture to form a smooth dough. Roll up chicken breasts and place on a serving platter. Sprinkle chicken with pepper seeds, and place on a plate. Spread remaining 1/4 cup flour on each breast.
Fry chicken breasts in hot oil 4-6 hours, or until no longer pink and juices run clear. Drain, and serve with rice or noodles.