Clean the chicken. Cut into small cubes. Add the marinade ingredients. Mix well or gently knead. Let it sit in the refrigerator for at least 1 hour.

Take 2 tablespoons of the flour mix, add a little water, and stir until smooth. Beat the egg and add it to the flour mixture, mixing well. Heat plenty of vegetable oil, enough to submerge the chicken.

Dip the marinated chicken into the liquid flour mixture. Then coat it with the dry flour mix, tossing with your hands and pinching it. Before frying, tap the chicken on the edge of the bowl to remove excess flour. Tip: Add the chicken to the dry flour just before frying; don't leave it in the flour mix, or it won't be crispy.

Fry in hot oil over medium heat until golden brown. Remove and drain. Serve with dipping sauce.