Clean and trim the chicken, then marinate with 2 tbsp soy sauce, oyster sauce, sesame oil, 3 minced garlic cloves, and 1/4 tsp white pepper for at least 3 hours.
Mix the cornstarch, 1/4 tsp white pepper, and onion powder. Coat the chicken evenly, and let it rest for 5 minutes.
Fry at 350°F for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F.
While the chicken cooks, melt the butter and neutral oil over low heat. Sauté the remaining 4 garlic cloves until fragrant, then stir in 2.5 tbsp soy sauce, honey, brown sugar, red pepper flakes, and MSG. Simmer until the sauce is glossy.
Drizzle the sauce over the crispy chicken (or toss to coat) and serve with steamed rice and veggies of choice.
Cook it hands-free.
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