2 chicken thighs, 1 tbsp cornstarch, water, 50g sliced onion, 50g sliced green onion, 2 slices ginger, 1 tsp light soy sauce, 1 tsp rice wine, 14 tsp chicken broth mix, freshly ground black pepper

Methods

1. Wash the chicken thighs and marinate the chicken thighs in the cornstarch for 20 minutes until it becomes tasty, then set aside.

2. Make a batter by mixing the crunchy paste powder with water and mix well with the chicken thighs to coat the surface of the thighs with a thin layer of batter.

3. Pour 1/2 of the oil into a wok, heat the wok, then put the chicken thighs into the wok, then turn the heat to low and fry for about 4 minutes, then turn the heat back to medium and fry for about 1 minute until the appearance is golden brown.