Cut chicken meat into thick slices and season with the marinade. Next dip marinated chicken into the cornflour then the beaten egg. Then coat the chicken pieces in the self-raising flour and potato starch.
Heat a wok with enough oil and deep-fry the chicken pieces till golden brown.
Heat butter in a saucepan and sauté chopped garlic and chopped onion. Add in tomato followed by sauce mixture. Simmer briefly then dish out.In the meantime, blanch a handful of edamame beans. Serve the chicken chop pieces with the tangy tomato sauce and edamame beans.