Begin by mixing boneless, skinless chicken pieces with soy sauce, rice wine, brown sugar, salt, white pepper, and minced garlic in a bowl. Allow the chicken to rest for 10-15 minutes.

In a shallow dish, spread out the cornstarch evenly. Dredge marinated chicken pieces through the cornstarch, shaking off excess.

Heat oil in a deep frying pan to 350–360°F. Use a thermometer to ensure the oil reaches the right temperature.

Carefully add the coated chicken pieces to the hot oil in small batches. Fry for 3-4 minutes or until golden brown and crispy.

Transfer fried chicken onto a wire rack to drain excess oil. Toss with extra white pepper and optional sliced chilies while still hot.

Allow the fried chicken to rest for about 5 minutes before serving.