Cut chicken thigh in 1 inch cubes. Start marinating chicken by adding the shaoxing cooking wine, minced garlic, minced ginger, soy sauce, 5 spice powder, sugar, and white pepper. Mix all ingredients together until all ingredients are mixed evenly.
Cover chicken and marinate for minimum of 30 minutes. I recommend to marinate overnight for the best flavor!
After marinating, add egg and make sure all chicken is coated in the egg.
Dip the chicken in the tapioca flour until the chicken is well-coated.
Grease the plate or tray with oil before putting the battered chicken on it. The chicken with the tapioca flour can be pretty sticky and will be hard to take off the resting plate later.
Rest the chicken (battered with egg and tapioca) for at least 15 minutes for the starch to dry up.
Next, dab some oil on top of the chicken to ensure that the chicken with be golden brown when air-fried. If no oil is added, the chicken will be blonde-colored.
Place chicken in the air-fryer at 375F for 18-20 minutes (depending on your air fryer and how much chicken you put in there. For 1 lb of chicken, I had to air fry in 2 separate batches.
The chicken is done! Sprinkle some seasoning salt if you like ◡̈ Hope you enjoy!!