Chinese Fried Chicken

Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve crispier skin when frying.

Combine the cooking wine, sea salt, sugar, and soy sauce in a large bowl. Add the ginger slices and green onion pieces to the marinade.

Place the dried chicken pieces into the marinade and toss well to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.

Beat the egg yolks in a shallow bowl until well combined. Remove the chicken from the marinade, discarding the solids, and allow excess liquid to drip off.

Dip each marinated chicken piece into the beaten egg yolk, then coat thoroughly with cornstarch on all sides, pressing gently so the coating adheres.

Heat the oil for frying in a deep skillet or wok over medium-high heat until it reaches approximately 350°F (175°C), or until a small piece of cornstarch mixture sizzles immediately when dropped in.

Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Do not move the pieces for the first 2-3 minutes to allow the coating to set and brown.

Turn the chicken pieces and continue frying until golden brown on all sides and cooked through, approximately 5-7 minutes longer depending on the size of the pieces.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Repeat with any remaining batches of chicken.

Serve the fried chicken hot, optionally with the reserved marinated ginger slices and green onion pieces as garnish.