To season the chicken, in a bowl, sprinkle the salt over the chicken and mix well. Add the soy sauce, rice wine, five-spice powder, white pepper, and grated garlic, then mix until evenly coated. Let marinate while preparing the batter and seasoning.

To make the batter, in a bowl, whisk together the cornstarch and eggs until smooth.

To coat the chicken, dip the marinated chicken into the egg mixture, coating evenly. Press the chicken firmly into the sweet potato starch until fully coated, pressing well so the coating adheres and forms a craggy surface for extra crunch.

To fry the chicken, in a pot over medium-high heat, heat the cooking oil to 335°F (170°C). Carefully lower in the chicken and fry for about 8 minutes, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove and drain on a wire rack to keep the crust crisp.

To air-fry instead, preheat the air fryer to 375°F (190°C). Lightly spray the coated chicken with cooking oil and place in a single layer. Air-fry for 16–18 minutes, flipping halfway, until golden and cooked through. Ensure the internal temperature reaches 165°F (74°C).

To season and serve, in a small bowl, combine the salt, five-spice powder, white pepper, and paprika. While the chicken is still hot, sprinkle the seasoning blend evenly over the surface. Slice into large strips and serve immediately.