Put the chicken into a mixing bowl, add the egg white, dark soy sauce, Shaoxing wine and mix it. Cover with plastic wrap and marinade it for at least 30 minutes.

Now to make the batter, put the flour, cornstarch and salt into another plate and start coating the marinated chicken one by one into the flour.

Deep-fried the chicken until they are brown on the outside. Once the chicken is fully cooked, drain it with paper towel and set it aside.

For the sauce, combine the dark soy sauce, Shaoxing wine, rice vinegar, chicken stock, sugar, sesame oil, and cornstarch into a bowl. Stir it with a fork until the cornstarch dissolve. Set it aside.

In a skillet, add 1 tbsp of oil and start cooking the garlic, ginger, spring onion and chilies in a medium high heat until they are aromatic and soft, about 3 minutes.

Pour the sauce into the skillet and cook it, stir it until the sauce boils and thicken.

Reduce the heat to low and add the chicken back to the skillet. Coat the chicken with the sauce until all pieces are thoroughly coated.

Garnish it with some spring onion and serve with white rice.