Trim some of the visible fat from the chicken thighs and cut into 3cm pieces.

Combine with the soy sauce, Shaoxing wine, bicarbonate of soda, salt and 1 tsp of the cornflour and set aside for 15 minutes.

Combine the ingredients for the sauce in a separate bowl.

In another bowl, combine the batter ingredients with ¾ cup of cold water and 5 ice cubes.

Heat the oil in a large saucepan or wok to 175C.

Toss the chicken in the remaining cornstarch and transfer to the batter.

Fry the chicken in batches one piece at a time for 3-4 minutes.

Drain on a wire rack and allow to cool to room temperature.

Heat the oil to 185C and fry the chicken again for about 1 minute until golden brown and crisp.

If using, break the rice paper sheet into large pieces and fry for about 10 seconds until puffed and crisp.

Place a wok over high heat.

Stir the sauce ingredients and add to the wok.

Bring to a simmer and simmer, stirring occasionally until thickened to the consistency of maple syrup.

Toss through the chicken and the spring onions.

Transfer to a serving plate with the lettuce leaves and the rice paper crisps.