In a bowl of chicken wings, add light soya sauce, sesame oil, shaoxing wine, white pepper and mix well.

Add turmeric powder all over the chicken wings and mix well to ensure the wings are coated.

Add potato starch and cornstarch and mix thoroughly until wings are evenly coated.

If batter is too dry, add about 1 tablespoon water and mix well.

Keep in the fridge for at least 2 hours.

Drop a bit of batter into a pan of hot oil. If the batter floats, the oil is ready for deep frying.

Scoop each wing with some batter in a spoon and slowly drop into the hot oil.

Turn the wings over at least twice about every minute, until they are fully cooked.

Remove the cooked wings and transfer to a wire basket to drain off excess oil.

Scoop out excess crumbs from the oil.

If you have remaining batter, pour over hot oil to make crispy crumbs.