• Using a hammer, flatten the thighs to a uniform thickness.
  2 chicken thighs
  
• Marinate the chicken (covered, in the fridge) for at least 20 minutes with the marinade ingredients.
  1 teaspoon grated garlic, 0.5 teaspoon salt, 1 tablespoon shaoxing wine
  
• In a large bowl, combine all the dry ingredients for the batter.
  75 g wheat flour, 75 g cornstarch, 1 teaspoon baking powder, 1 pinch salt
  
• Then add the remaining ingredients and mix well. Chill for 10 minutes
  1 egg, 100 ml water
  
• In a saucepan or wok, heat the oil to 175 degrees Celsius.
  Neutral oil
• Remove the dough from the fridge and stir lightly. Dip the chicken pieces in the batter, turning several times, then fry for about 6 minutes, turning halfway through.
  
• Place cooked chicken on a paper towel or wire rack. Let it rest 5 minutes.
  
• Heat oil to 185 degrees Celsius, fry the chicken a second time for one minute on each side.
  
• Return them to the paper towel or grid
• Cut into thick slices and serve on lettuce.

Soo guy sauce

• Mix all ingredients in a saucepan over medium heat.
  100 g of sugar, 100 g ketchup, 1 tablespoon of oyster sauce, 1 tablespoon light soy sauce, 60 g rice vinegar, 2 tablespoons water, 2 tablespoons cornstarch
  
• Stir constantly until the sauce thickens.
• Serve with lettuce