2 chicken thighs, deboned
1 tbsp oyster sauce
dash of pepper
1 tsp sugar
1 tbsp ginger juice
1 tbsp Shao Hsing Hua Tiau cooking wine (optional)
1 egg, lightly beaten
3 tbsp corn flour
1 tbsp rice flour
Clean chicken thigh pieces well. Pat dry with absorbent kitchen paper then season with marinade for several hours or preferably overnight.
Sprinkle marinated chicken with combined flour mixture, then dip into beaten egg.
Toss in breadcrumbs and deep-fry in hot oil till crispy and golden.
Drain chicken on absorbent kitchen paper, then cut into bite-sized pieces.