In a large pot, boil the chicken pieces for about 15~20 minutes. Adding herbs, ground pepper, and garlic cloves is optional but recommended.
After boiling the chicken, remove excess water by letting dry for at least 20 minutes. Using a wire rack is ideal.
When the chicken is dry, thoroughly coat the chicken pieces in the cornstarch.
Meanwhile, combine remaining ½ cup cornstarch, flour, water, and salt & pepper in a large bowl and whisk until smooth. The batter should be fairly thin and run off like paint.
When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or even a regular pot. If you are using a stovetop, a medium-high setting will do the trick. To test if the oil is hot, throw in a breadcrumb and it should bubble immediately.
Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings. Cook until evenly golden brown and crisp all over, about 4, 5 minutes on each side. Transfer to a paper towel-lined plate.
Mix the sauce ingredients (last 7 ingredients on the list) in a mixing bowl. Sample and adjust accordingly to your taste preference. In a large wok or frying pan, boil down the sauce until it thickens slightly into a syrup.
Last, add the chicken pieces to the sauce and stir-fry to coat.