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1
In a bowl, combine the chicken, garlic, sugar, and pepper and use your fingers or chopsticks to mix well.
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2
Set aside for 30 minutes to marinate.
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3
(Or, cover with plastic wrap and refrigerate overnight; bring to room temperature before poaching.)
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4
Fill a large saucepan halfway with water and bring to a boil over high heat.
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5
Add the chicken.
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6
When the water returns to a boil, lower the heat to a simmer and poach for 1 minute, then drain the chicken into a colander.
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7
When cool enough to handle, lightly salt the chicken and set aside.
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8
To make the batter, in a shallow bowl, stir together the flour and cornstarch.
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9
Make a well in the center, add the egg and water to the well, and then whisk the wet ingredients into the dry ingredients to yield a smooth, thick batter.
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10
Put a wire rack on a baking sheet and set next to the stove.
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11
Set the chicken, the batter, and a bowl with the panko on the other side of the stove.
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12
Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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13
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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14
Fry the chicken in 3 or 4 batches, to maintain the oil temperature and avoid crowding.
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15
Dip each piece into the batter, letting the excess drip back into the bowl, and then roll it in the panko and lower it into the hot oil.
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16
Fry for 6 to 8 minutes, or until golden brown.
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17
Using a skimmer, transfer the chicken to the rack.
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18
During frying, use the skimmer to remove any bits of panko from the oil and adjust the heat as needed to maintain the temperature.
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19
Just before serving, slice the chicken into 1/2-inch-thick pieces, or keep the pieces whole.
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20
Arrange on a platter and serve hot, warm, or at room temperature with the sauce for dipping.
