1. Butterfly chicken breast and evenly pound it out to about 1/2inch thickness.
2. Season chicken with shaoxing wine, soy sauce, 5 spice, white pepper, salt, grated ginger, and my secret ingredient, Toom Garlic Dip. Let marinade for at least an hour.
3. Add egg whites to the chicken and dredge in sweet potato starch.
4. Deep fry at 350F for 8-10 minutes until golden brown and crispy.
5. Mix together seasonings and sprinkle over chicken.
6. Serve with Toom Garlic Dip and enjoy.
