Not much to say here, the instructions are clear, and the Chinese matches the English well. Marinate in spices, soy sauce and wine, fry. I was missing star anise (must be in my other spice rack) so I substituted a 1/2 tsp of 5 spice powder (containing anise as well as other flavors already in the dish).
This time I decided to watch the oil temperature more carefully. It says "Heat oil to very hot, and deep fry ... over low heat." I decided "very hot" meant 375°. Cooked for 3 minutes, removed, reheated to 375, cooked for 1 minute, and plate.
|Sorry, I was too lazy to fetch the tripod. Took 5 pictures, all of them blurry.|
Even the next day, served at room temperature, the chicken was juicy, tender, and spicy. The was an especially satisfying comeback because it used the same cooking technique as the last failure.