Chop chicken thighs into 1/2" x 2" pieces. Place in bowl and marinate with garlic, rice wine, 5-spice powder, sugar, and soy sauce for 30 mins - 1 hour

Heat 4 cups vegetable oil in a pan.

Beat two egg yolks and apply to chicken.

Dredge chicken in potato starch or flour and set on plate. Wait until flour coated pieces get wet again. Then, fry for approximately for about 5 minutes, or until golden brown. Do not overcrowd. Fry in batches.

Use 2 tsp of frying oil in pan. Heat over medium heat. Add chiles and cook for 20-30 seconds. Add fried chicken and bas and toss for another 20-30 seconds.

Season with Taiwanese salt and pepper powder and serve over rice.