Step 1

Combine the chicken, soy sauce and cooking wine in a large bowl. Set aside for 10 minutes to marinate. Half-fill a large saucepan with oil and heat over medium-high heat to 170°C on a cook’s thermometer.

Step 2

Meanwhile, to make the batter, place flour in a medium bowl. Add the soda water and stir with a whisk until evenly combined and smooth.

Step 3

To make the sauce, place all ingredients in a large frying pan and stir over low heat until combined and warmed through. Remove from heat and set aside.

Step 4

Sprinkle flour over the marinated chicken and toss to coat. Line a tray with paper towel. Place one-third of the chicken in the batter and turn to coat. Use tongs (or chopsticks) to lift a piece of chicken and allow excess batter to drain back into the bowl (you want the chicken to be lightly coated). Drop chicken piece into the oil. Repeat with remaining chicken. Fry for 3 minutes, stirring occasionally, until nice and golden. Use a slotted spoon to transfer chicken to the lined tray.

Step 5

Repeat coating with batter and frying remaining chicken in 2 more batches, allowing the oil to return to temperature before adding more chicken.

Step 6

When all chicken has been fried, reheat the oil to 190°C. Fry the chicken again, this time in 2 batches, for 1 1/2 minutes each batch, until coating is crisp and dark golden brown, and chicken is cooked through. Drain on paper towel.

Step 7

When ready to serve, reheat the sauce until warm and runny. Add crispy chicken all at once, then use a spatula to gently turn to coat. Transfer to a serving plate and sprinkle with green shallots, to serve.