-
1
Cut the chicken into parts: two wings (drumette and middle joint), two thighs, two drumsticks, two breasts (bone-in or off the bone, whichever you prefer) and one lower back. (Discard the head; reserve the wing tip, upper back and other boney pieces to make broth.) Put the meaty chicken parts into a bowl, add the soy sauce, rice wine, garlic and ginger and mix thoroughly. Cover with cling-film and refrigerate for at least eight hours.
-
2
Use a whisk to thoroughly combine the flour with the tapioca starch, baking powder and salt (or mix it in a food processor, which is more efficient).
-
3
Spoon 100 grams of the flour mixture into the bowl holding the chicken and marinade and mix well. A sticky, medium-thick batter should cling to the meat; if the batter is too thin, mix in more of the flour mixture.
-
4
Heat cooking oil to the depth of 1.5cm in a wide skillet set over a medium flame. When the oil is 160 degrees Celsius, add the chicken pieces and fry them until they're fully cooked: about eight to 10 minutes (for thighs, drumsticks and back), less time for the breasts and wings. Turn the pieces over halfway through. Drain them on paper towels. Turn the flame to medium high and when the oil is 180 degrees, fry the chicken pieces for about 45 seconds on each side. Drain the chicken on paper towels, then serve.
