Chicken breastCut into pinky-finger-size strips~1 lbest.
White pepperUsed in both the marinade and the seasoning blend~½ tspest.
Five-spice powderUsed in both the marinade and the seasoning blend~½ tspest.
Garlic saltUsed in both the marinade and the seasoning blend~1 tspest.
SaltUsed in both the marinade and the seasoning blend~½ tspest.
Sugar~¼ tspest.
Chicken bouillon~½ tspest.
CornstarchUsed both in the marinade and as the dry coating~3 tbspest.
Water~3 tbspest.
Egg yolkOnly the yolk is used, discard the white
1
Oil for fryingFor deep-frying~2-3 cupsest.
Steps
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1
Cut the chicken breast into half-inch-thick slices, then into half-inch-thick strips about the size of a pinky finger.
2
Combine white pepper, five-spice powder, garlic salt, salt, sugar, chicken bouillon, cornstarch, and water to make a marinade, then massage it into the chicken strips.
3
Crack an egg and place just the yolk on top of the marinated chicken, without mixing it in yet.
4
Spread cornstarch on a plate for the coating, and mix salt, garlic salt, five-spice powder, and white pepper together for the seasoning blend.
5
Mix the egg yolk into the chicken, then coat the pieces in cornstarch, separating each piece so they're evenly coated.
6
Use the classic Chinese double-fry method. For the first fry, heat the oil to about 350°F, add the chicken pieces individually, and fry for 2 to 3 minutes until golden brown.
7
For the second fry, raise the oil temperature to about 380°F and fry the chicken again for about 30 seconds until extra crispy and a deeper golden brown.
8
As soon as the chicken comes out of the oil, toss it with the seasoning blend to coat evenly, then plate and serve immediately.
PrimedTableBETA
