Mix the chicken with marinating ingredients. Refrigerate to marinate for 4 hours.
Boil the potatoes in a lightly salted water for 10 minutes until soft.
Cut boiled potatoes into wedges.
Heat oil in the deep fryer. Coat marinated chicken with rice flour.
Deep fry the chicken and potato wedges until golden brown.
Boil the peas in a lightly salted water for 3 minutes. Drain.
Make the tomato sauce: Heat oil in a saucepan, saute the onion until translucent. Pour in the water, tomato sauce, Worcestershire sauce and soy sauce. Season with salt and sugar. Mix the cornstarch with 5 tbsp water, stir into the tomato sauce and cook until thickens.
To serve, place the deep fried chicken thigh chops on a plate, together with the peas, tomato wedges and fried potato wedges. Pour the hot tomato sauce over and serve immediately.