In a bowl, combine the beaten egg, soy sauce, Shaoxing rice wine, and sesame oil. Mix well until fully combined. Add in the minced ginger, sea salt, white pepper, black pepper, sugar, and optional five-spice powder. Stir until you have a smooth marinade.

Place your rinsed and dried chicken wings in a large bowl. Pour the marinade over the wings. Make sure every piece is coated. Let it sit for at least 30 minutes. For best results, marinate for a few hours or even overnight in the refrigerator.

After marination, combine the cornstarch and flour in a separate bowl. Remove the wings from the marinade, letting excess liquid drip off. Dredge each wing in the flour-cornstarch mixture, ensuring an even coating. Shake off any excess.

In a deep frying pan or pot, heat about 2-3 inches of neutral oil to 350°F (175°C). You can check the temperature using a kitchen thermometer. If you don’t have one, drop a small bit of batter into the oil; if it sizzles, you're good to go!

Carefully place a few wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 8-10 minutes, turning occasionally until they’re golden brown and crispy.

Once cooked, remove the wings from the oil and drain on paper towels. This will help absorb excess oil and keep them crispy. Serve hot, and don’t forget the dipping sauce!