Chicken in Crispy Yam Recipe

I made a mistake of trying to substitute Tang Ming flour (wheat starch) with rice flour and also baking the dish instead of deep frying it. Therefore my chicken in crispy yam dish turned out a little bread like instead of crispy and fluffy! Actually, I also don't have Tang Ming flour in stock. Texture aside, the dish actually tasted quite good and have nice yam flavours. So I guess for a better texture, we better stick to Tang Ming flour! LOL!

Ingredients for chicken fillings
Chicken meat from ½ chicken

Garlic, 3 cloves, minced
Light Soya sauce, 1 tablespoon
Dark soya sauce, 1 teaspoon
Five spice powder, 1 teaspoon
Sesame oil, 1 teaspoon
Pepper to taste
Corn flour, 3 tablespoons and water mixture
Salt to taste
Sugar to taste

Ingredients for yam flour pastry
Tang Ming Flour, 1 cup
Yam, 1 medium, cut into cubes, steamed and mashed
Pepper to taste
Shortening, 2 tablespoons
Sugar, 1 tablespoon
Salt to taste
Oyster sauce, 1 tablespoon
Corn flour, 2 tablespoon
Soda Bicarbonate, 1 teaspoon

Heat up frying pan and put in some oil. Sauté garlic until golden brown and add in the chicken meat. Add light soya sauce, dark soya sauce, sesame oil, pepper, salt and sugar. Fry for a short while. Pour in the corn flour and fry until the mixture turns sticky. Put aside. Knead yam and tang ming flour mixture, adding water slowly. Add pepper, shortening, salt, sugar, oyster sauce, corn flour and soda bicarbonate. Knead the dough until they are well mixed. Flatten the dough on a floured board and put the chicken meat on top. Fold the dough to cover the chicken. Use a bamboo strainer to hold the yam chicken and deep fry in hot oil until crispy. Cut into bite sizes and serve.