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Butterfly the chicken breasts, then cover them with plastic wrap and pound until they achieve a large, flat, and even thickness.
To make the brine, mix together 1 tablespoon of salt, ½ tablespoon of Yum Yum, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, the Shaoxing wine, and rice wine vinegar. Mix well and spread evenly over the butterflied chicken. Refrigerate for 1-3 hours.
Combine the chilli powder, paprika, garlic powder, ¼ tablespoon of Yum Yum, and the remaining 1 tablespoon of salt. Set aside.
In a large frying pan, add enough oil to reach about 2.5 cm (1inch) in depth. Heat the oil to 180°C (350f).
On a large plate, mix together the cornstarch and potato starch. Coat the marinated chicken evenly in the starch mixture.
Carefully lower the chicken into the hot oil. Fry, flipping 2-3 times, until golden brown and crispy on all sides. Remove from the oil and place onto a rack to drain. Immediately season with the prepared seasoning mix.