Clean the chicken hearts of the arteries and blood. Wash them well, pour water over them and once it comes to a boil, pour it out. Wash the hearts once again, pour in clean water and boil until ready. Drain the water from the boiled hearts.
Put them in a bowl, add black pepper to taste, soy sauce (2 tsp) and all purpose sauce (1 tsp). Stir and leave them in the fridge.
To prepare the breading, beat the egg with the baking powder, a pinch of salt and the milk, plus savory to taste. Stir well and gradually add the flour - as needed to get a thick batter mixture. Sprinkle on sesame seeds and stir well.
Pour the now marinated hearts, sprinkled with a little flour, in the breading. Stir, in order to cover them well with the batter, take them out onto a plate sprinkled with flour (I used 2 spoons to do this).
Fry the hearts in oil until golden, while stirring. Take them out with a slotted spoon and put them on a cooking grid to drain away the fat.