Teochew Fried Chicken

This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time

• Ready In: 2 hrs 20 mins
• Serves: 4-6
• Yields: 30 pieces of chicken

Ingredients

• 15  chicken wings, cut halfway separating them into mini wings & drumettes
• 1  tablespoon tapioca starch
• 4 -5  tablespoons  rice flour
• 1  dash ground black pepper
• 1  dash salt
• 1  stalk green onion, diced (optional)
• 1  dash  of accent aka msg (optional)
• 1  dash sugar
• 1 -2  tablespoon water
• 1 -2  cup  vegetable oil or 1 -2  cup olive oil

Directions

1. If possible, marinate chicken in salt, sugar, green onion, pepper overnight.
2. In a bowl mix tapioca starch, rice flour, water, green onion and sugar.
3. Add chicken to the mix so that it coats the chicken.
4. In a pan, add oil to deep fry the chicken over medium heat.
5. Fry chicken until a light golden brown - flip over.
6. Place finished chicken on plate with paper towel to soak the oil.