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In a large mixing bowl, combine the chicken pieces with rice wine, ginger powder, salt, and black pepper. Mix well and cover the bowl with plastic wrap. Let the chicken marinate in the fridge for 30 minutes.
Coat each piece of marinated chicken thoroughly with the starch powder. It’s best to do this in 4 to 5 batches to ensure even coverage.
Heat some cooking oil in a deep saucepan or wok until it reaches 175°C (347°F).
Deep fry the rice cakes in batches until they become crispy on the outside, taking care not to fry them for more than 10 seconds to avoid explosions. Alternatively, you can pan fry them lightly until soft. Remove and place on paper towels to absorb excess oil. Repeat with the remaining rice cakes.
Deep fry the battered chicken pieces in batches until they are golden and cooked through, about 2 to 3 minutes. Remove and place on paper towels to absorb excess oil. Repeat with the remaining chicken. For extra crunch, consider double frying the chicken.
In a heated skillet, pour in the sauce ingredients and bring to a boil over medium heat, stirring constantly until the sauce thickens slightly, about 1 to 2 minutes.
Add the fried chicken and rice cakes to the skillet, quickly coating them with the sauce.
Garnish with your choice of toppings, such as crushed nuts, seeds, and chopped green onion. Serve immediately.