To a large, zipped bag, add the chicken.
In a small bowl, whisk together Shaoxing wine, soy sauce, garlic, and ginger. Pour over the chicken. Seal the bag and shake to coat the chicken.
Place the chicken in the refrigerator to marinate for an hour.
In a medium bowl, combine flour, cornstarch, and salt.
When ready, add about 2 inches of oil into a large pot. Heat the oil to 375°F.
Add chicken to the flour mixture and toss to coat. Shake off excess flour and, working in batches (about 10-15 chicken pieces at a time), carefully lower the chicken pieces into the hot oil. Do not overcrowd the pot with chicken (this will cause the oil temperature to decrease and the chicken to stick together). Cook in the oil for about 3-5 minutes, or until golden brown. Remove the chicken from the oil and place the pieces onto a towel-lined baking sheet. Before frying the next batch, be sure to check that the oil temperature is at 375°F. Tent the chicken to keep warm as you make the sauce.