Add oil (12 oz) to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.
When the oil reaches 325° F, turn the heat down to low. Piece by piece, lower the battered chicken into the oil. It’s important to place each piece strategically so they don’t stick together and become one huge fried chicken boulder. Also, don’t overcrowd the wok; split the chicken into two or more batches if necessary.
The addition of chicken will lower the overall temperature of the oil, so bring it back up by turning the heat up to medium. Cook the chicken until you see the crust firm up and turn a pale yellow color, or about 3 minutes.
Use a spider strainer or slotted spoon to scoop up the chicken and set aside in a clean bowl. Repeat with your subsequent batches until you’ve completed this first frying stage with all the chicken. At this point, all the chicken is just about fully cooked through, but the crust texture is not ideal… yet!
Increase heat to high so the oil can reach 400° F. Frying everything a second time at this higher temperature gives us that satisfyingly crispy crust.
Just like the first fry, you may want to split the chicken into two or more batches. Once the oil is at 400° F, add the chicken. Cook until the crust is the perfect golden brown of your favorite fried chicken, which should take about 20 seconds. Take the chicken out and let it sit in a strainer or colander while you cook the sauce.