Lightly tap the cubed chicken breast using the back of your cleaver. Then give one quick slap using the side of your cleaver to flatten the fillet.
In a bowl, combine chicken, salt, ground black pepper, rice wine, cornstarch and egg. Mix ingredients together and marinate for 20 minutes.
In a separate bowl, combine flour, cornstarch, baking soda, salt and ground black pepper.
Toss the chicken into the flour mixture and lightly tap to remove excess flour and set a side.
Heat oil to medium setting and deep fry the chicken poppers until light gold in color. Place chicken on a strainer to remove excess oil.
Switch heat to higher temperature and fry again the chicken poppers until golden brown. This will take around 30 seconds to a minute.