1: Marinate the chicken wings with garlic, 5 spice powder, and soy sauce for at least 30 minutes.
2: In a bowl, combine the cornstarch and tapioca starch.
3: Coat marinated chicken wings in the starch mixture.
4: Fry the wings in hot oil until golden brown and crispy.
5: In a saucepan, combine Lee Kum Kee soy sauce, minced garlic, honey, brown sugar, and 5 spice powder to create the soy glaze.
6: Drizzle the soy glaze over the fried chicken and serve.
