2 chicken thighs, 2 tbsp cornstarch, 1 egg, breadcrumbs, salt, wine, cumin and 5 tbsp flour.

1. Wash and drain the chicken thighs, cut them with a knife and put them into a bowl, add salt, cooking wine and cumin powder and marinate for 2 hours.

2. Put a little salt, flour and cornstarch into a large bowl and mix well, add some water to make a paste, then beat in the egg and stir well to make an egg batter.

3. Dip the marinated chicken thighs into the egg batter and then into a layer of breadcrumbs.

4. Heat enough oil in a wok to cover the chicken thighs and deep-fry over medium-low heat until the surface is golden brown and crispy.