Ingredients

• 1 egg
• 2 springs onions , finely chopped
• 5 slices fresh ginger
• 1 teaspoon Shaoxing wine , Chinese rice wine
• 1 teaspoon soy sauce
• 1 clove garlic , crushed
• 0.5 teaspoons white sugar
• 0.5 teaspoons salt
• 0.5 teaspoons ground white pepper
• 1.5 pounds skinless , boneless chicken breasts, cut into small pieces
• 1 cup sweet potato starch
• 3 tablespoons sweet potato starch
• 1 quart vegetable oil for frying
• 2 cups lettuce leaves
• 1 tablespoon salt
• 1 tablespoon ground white pepper

Instructions

1. 1 Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
2. 2 Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
3. 3 Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
4. 4 Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

Nutrition per serving