Ingredients 4 chicken thigh fillets
1 egg yolk
1/2 cup sweet potato starch
1/4 cup corn starch
1/4 cup soy sauce
1 tablespoons of Chinese cooking wine
1 tablespoons of white sugar
1/2 tablespoon of minced garlic
1/2 tablespoon of five spice powder
1/2 teaspoon of white pepper
1/2 tablespoon of garlic powder
Have your chicken thigh fillets defrosted and ready.
Chop chicken thigh fillets into 3cm cubes and put it in a large mixing bowl.
Add minced garlic, soy sauce, Chinese cooking wine, sugar, 1/4 tablespoon of five spice powder and white pepper into the large bowl. Mix thoroughly.
You can marinate chicken in this sauce overnight, for 2 hours, or for just half an hour, depending on how much time you have. Of course, the longer they are marinated the stronger the taste, but letting it marinate for half an hour is also sufficient.
When you're ready to cook the chicken, add egg yolk and corn flour to the chicken and mix well.
Heat oil on medium heat in a pot.
On a separate large plate, mix sweet potato starch, 1/4 tablespoon of five spice powder and garlic powder thoroughly.
Place marinated chicken (shake off excess marinade) on the plate one by one and coat it completely with the mix. Sit for five minutes before frying.
When the oil is hot, place the chicken in the pot.