Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).Fry the chicken in small batches, just long enough to cook the chicken through.First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.If the mixture is too thick, add some vegetable oil to separate the pieces.
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs add the chicken and toss to coat.