1. Wash the chicken and cut into appropriate size pieces.

2. Chop the onion into coarse pieces, then add the garlic and ginger to a food processor and puree.

3. Pour soy sauce, wine, sesame oil, salt, sugar, and five-spice powder into a food processor in proportion and pulse into fine onion paste.

4. Stir the onion paste into the chicken pieces, and finally add a tablespoon of starch.

5. Cover with plastic wrap and refrigerate for at least 2 hours. Best to stay overnight.

6. Mix starch and flour in a ratio of 1:1, mix well, dip the marinated chicken in the flour, and fry in the oil pan.

Pay attention to the control of oil temperature, and be sure not to let the oil emit blue smoke. After I started the explosion, I kept using low to medium heat.

7.

When the color is brown, take it out and place it on oil-absorbing kitchen paper to absorb the oil

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