Place chicken pieces into a large mixing bowl. Add the rice wine, ginger powder, salt, and ground black pepper and mix them well. Cover the bowl with plastic wrap and marinate the chicken for 30 mins in the fridge.

Coat each chicken piece with the starch powder thoroughly. (It’s best doing this in 4 to 5 batches so that they are well covered with the starch powder.)

- Pour some cooking oil into a deep saucepan/wok and heat until it reaches 175 C/ 347 F (or boiling).

- Deep fry the rice cakes in batches until the outer layer turns crispy. (Deep-frying for too long can lead to rice cake explosions, so cook for less than 10 seconds. Alternatively, you can lightly pan fry them until soft.) Take them out and set aside onto paper towel to absorb any excess oil. Repeat this with the remaining rice cakes.

- Deep fry the battered chicken pieces in batches until golden and cooked through (2 to 3 mins). Take them out and set aside onto paper towel to absorb any excess oil. Repeat this with the remaining chicken. (Don’t put too much chicken in one go as it can lower the oil temperature down.) To make the chicken extra crunchy, double fry them one more time. Set aside.

Pour the sauce into a heated skillet. Bring it to boil on medium heat until the sauce thickens a little bit (1 to 2 mins). Stir constantly. Add the fried chicken and rice cakes then coat with the sauce quickly and thoroughly. Garnish with your choice of toppings (e.g. crushed nuts, seeds and green onion). Serve.