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Chop your chicken into small chunks, pop them into a large mixing bowl.
Whisk your egg and add ½ of it to your chicken along with the milk, white pepper, Shaoxing wine and 1 teaspoon of salt. Give it a good mix and pop it in the fridge.
In a separate mixing bowl, combine all the ingredients for seasoning the chicken. Set aside.
Chop your onion into pieces, mince your garlic, red chilli and thinly slice your spring onions. Pop them into a bowl and set them aside for later.
In a separate mixing bowl, mix the potato starch with the self-raising flour.
Add the marinated chicken pieces to the flour mix. Then, one by one, shake the excess flour off the chicken and add the remaining flour mix to the chicken.
Pour 1.5 litres of oil into your wok on medium heat, pop a chopstick in and if bubbles emerge, your oil is ready. Place half your chicken pieces into the oil and fry until lightly golden. Place them on a paper-lined tray and deep fry the remaining chicken pieces.
Repeat, and deep fry the chicken pieces again (this time until crispy and golden).
Add a glug of oil to a wok, then fry your prepped veg from earlier. Add your crispy chicken and the seasoning mix. Give it a good toss until everything is combined and the chicken is evenly coated in seasoning.
Tuck in and enjoy!