Step 1

In a large bowl, combine the wine, ginger, minced garlic, and salt and stir to mix. Add the chicken and toss to coat. Let marinate for at least 20 minutes or overnight (cover and refrigerate if more than 20 minutes).

Step 2

In a large, heavy skillet, heat the oil until it shimmers (about 350°F).

Step 3

Remove the chicken from the marinade (discard the marinade) and toss it with the potato starch, coating well.

Step 4

Shake excess potato starch off of the chicken pieces and drop them into the hot oil. You can do 5 to 7 pieces of chicken at a time, but don’t crowd the skillet. Plan to cook the chicken in 2 or 3 batches. Cook for about 5 minutes, until the bottoms of the chicken pieces are golden brown. Turn the chicken over and cook for about 5 minutes more, until golden brown on the second side. Transfer the cooked chicken pieces to a paper towel-lined plate to drain. Cook the remaining chicken pieces in the same manner.

Step 5

Once all of the chicken has been fried, heat a heavy skillet over medium-high heat. Add the butter and let it melt. Once it is sizzling and begins to foam, add the chiles and garlic and cook, stirring frequently, until the chiles begin to brown, 1 to 2 minutes.

Step 6

Put the fried chicken on a serving platter and then dump the fried chiles and garlic over the top. Sprinkle with the white pepper and the pepper-salt and serve immediately.