Cut the chicken meat into pieces of 2 to 3 cm.
Mix with the seasoning sauces, vinegar, crushed garlic, salt and chili oil and marinate for at least 3 hours.
Whisk the egg whites well and fold in the cornstarch. Fold the meat pieces into the batter and bake in floating fat until done.
Drain well and place in a suitable bowl. Pour over the rice wine and marinate for one night.
Remove from the wine and arrange in portions, cooled.
If you wish, pour a little wine over it. It has a very special taste. You just have to taste if you like it.
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