Step 1

In a large bowl, marinate chicken wings with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least one hour. For better results, marinate overnight in the fridge.

Step 2

In a large skillet, pour vegetable oil until it’s 1 inch high and heat it to 375°F or until a drop of corn starch starts to sizzle in the oil.

Step 3

Add beaten egg to the chicken mixture and toss until evenly coated. Then add corn starch and toss until the chicken is lightly battered.

Step 4

Carefully lower chicken wings into the hot oil. Do this in batches to prevent overcrowding. Fry for about 10 minutes per batch. Transfer to a paper towel-lined plate or wire rack to drain off excess oil and serve.