3- 6 ounce chicken breast butterflied

1 cup sweet potato starch

1 cup AP flour

Oil for frying

¼ cup soy

2 Tablespoon rice wine

2 Tablespoon sugar

1 teaspoon Chinese 5 spice

1 teaspoon white pepper

½ teaspoon sesame oil

1 spring onion

1.       Combine the marinade ingredient. Mix well to dissolve the sugar. Marinade the butterflied chicken breast in the marinade for 30 minutes. The chicken will be thin.

2.       Dredge the marinated chicken in the AP flour, next dip it in the egg and coat well. Finally dredge the chicken in the sweet potato starch making sure to coat well. Allow the chicken to sit in the sweet potato starch for 5 minutes. This helps us assure a complete coating.

3.       Fry in oil preheated oil at 325 degrees F until fully cooked and crispy.

4.       Season with salt and pepper as it comes out of the fryer