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Taiwanese XXL Fried Chicken

Ingredients:
2 chicken breasts
2 tbsp salt, divided
3/4 tbsp Yum Yum sauce, divided
1 tsp Chinese five-spice powder
1 tsp sugar
1 tbsp Shaoxing wine
1 tbsp rice wine vinegar
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp garlic powder
100g corn starch
100g potato starch
oil for frying

Method:
1. Butterfly the chicken breasts, then cover them with plastic wrap and pound until they achieve a large, flat, and even thickness.
2. To make the brine, mix together 1 tablespoon of salt, 1/2 tablespoon of Yum Yum, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, the Shaoxing wine, and rice wine vinegar. Mix well and spread evenly over the butterflied chicken. Refrigerate for 1-3 hours.
3. Combine the chilli powder, paprika, garlic powder, 1/4 tablespoon of Yum Yum, and the remaining 1 tablespoon of salt. Set aside.
4. In a large frying pan, add enough oil to reach about 2.5 cm (1inch) in depth. Heat the oil to 180°C (350f).
5. On a large plate, mix together the cornstarch and potato starch. Coat the marinated chicken evenly in the starch mixture.
6. Carefully lower the chicken into the hot oil. Fry, flipping 2-3 times, until golden brown and crispy on all sides. Remove from the oil and place onto a rack to drain. Immediately season with the prepared seasoning mix.

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