Add prawn paste, chinese cooking wine, ginger juice, sichuan pepper powder (or substitute with white pepper powder), salt, sugar and egg to a large bowl of chicken mid-joints and mix evenly. Marinate in the chiller for at least one hour, but best overnight.
Remove chicken mid-joints from chiller, and coat each mid-joint evenly with potato starch.
Heat a pot of oil till hot, then deep fry chicken mid-joints till brown, around 8-10 minutes. Remove from pot and drain oil on paper towels.