Soy Sauce: Rice Wine = 4:1

Five Spice Powder: Sugar = 1:2 (don't put too much of the five spice powder, about a teaspoon is enough)

One teaspoon of minced garlic (we recommend Lee Kum Kee Garlic; American supermarkets sell garlic puree that is infused with olive oil, which has a wrong taste)

White Pepper Powder Moderate White Pepper Powder

Black Sesame Oil Moderate Powder

Black Hemp Oil Sesame Oil moderate amount

Seasoning Powder:

White Pepper Salt : Sugar : Five Spice Powder = 5 : 2 : 1

Chili Powder Cayon Pepper, according to personal ability

Steps:

1. Cut chicken thighs into bite-sized pieces, massage them lovingly with the marinade, then marinade for a full day in the refrigerator

Marinate the chicken thighs in the marinade.

2. Coat the marinated chicken thighs with the sweet potato flour, remember to use your hands to pinch it tightly

3. Heat the oil pan to 350F

4. When the sweet potato flour on the chicken thighs is slightly moist, throw it into the pan and fry it for five minutes (when it's a little bit moist, the coating will be less dislodged)

5. Before you start the frying pan, throw the leaves of the Chinese pagoda into the pan if you like.

5. Before starting the pan, if you like, you can throw the leaves of the Chinese pagoda into the pan (be careful of spraying the frying pan, because the leaves contain water)

6. After the pan is started, drain the oil and sprinkle evenly with the seasoning powder