1lbboneless skinless chickendark meat recommended, cut into bite-sized pieces
3tablespoonssoy sauce
1tablespoonwine
1tablespooncornstarch
1tablespoonwhite sugar
1 1/2teaspoonsfive-spice powder
1/2teaspoonwhite pepper
1/2teaspoonsalt
1/4teaspoongarlic
1/4teaspoonblack pepper
Coating
1egg
1/4cupall-purpose flour
1/4cupcornstarch
salt and pepper
Instructions
In a medium bowl, combine all ingredients except those for coating. Cover and refrigerate for at least one hour; overnight recommended.
Heat oil in a deep-fryer to 375 degrees. In a small bowl, beat egg. In a shallow dish, combine remaining coating ingredients. Dip each piece of marinated chicken into the egg, then into the flour mixture.
Fry in small batches until golden brown. Drain on paper towels. If desired, sprinkle lightly with white pepper just before serving.
Notes
If you have rice flour and/or potato flour, I like to mix those equal parts with cornstarch and all purpose flour. It makes for a great, crispy coating.