1. Cut the boneless skinless chicken thigh into 2.5 cm (1 inch) pieces.
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2. In a medium bowl, combine the chicken pieces with 15g light soy sauce, 10g Shaoxing wine, white pepper, 15g cornstarch, and egg white. Mix well to coat the chicken evenly. Let marinate for 15 minutes.
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3. In a separate shallow dish, combine all-purpose flour and 100g cornstarch for the breading.
