Wash the chicken breast under running water and remove any tendons using a knife.

Cut the chicken into long, slightly thick slices.

Marinate the chicken in 1.5 cups of milk for 1 hour in the refrigerator to remove odor and tenderize.

Juice 1 medium onion using a juicer or grater. Drain the milk from the chicken and marinate with onion juice, 1 tbsp ginger wine, and a pinch of white pepper for 1-2 hours in the refrigerator.

Coat the marinated chicken evenly with potato starch. Avoid making the coating too thick.

Heat oil in a heavy pot to 180°C and fry the chicken. Fry in batches to avoid overcrowding.

Double fry the chicken: first lightly fry, then fry again until golden brown.

Combine all sauce ingredients in a pan and boil on high heat. Reduce to medium-low and simmer until the sauce thickens to half its original volume.