Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with salt, white pepper, soy sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes to absorb the flavors.
2. Add the beaten egg and mix to coat the chicken evenly.

Step 2: Coat and Fry the Chicken

1. In a separate bowl, combine all-purpose flour and cornstarch.
2. Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
3. Heat oil in a deep pan or wok over medium-high heat. Once the oil is hot (about 170°C/340°F), fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy.
4. Remove and drain on paper towels. Set aside.

Step 3: Prepare the Kam Heong Sauce

1. Heat 2 tablespoons of oil in a wok over medium heat.
2. Add the minced garlic and chopped onion, sautéing until fragrant.
3. Stir in the dried shrimp and cook for another minute until slightly crispy.
4. Add the curry leaves and sliced chilies, stirring until the aroma intensifies.
5. Sprinkle in the chili flakes and mix well.

Step 4: Combine Everything

1. Pour in the oyster sauce, soy sauce, sugar, salt, white pepper, dark soy sauce, and water. Stir everything together and let it simmer for a minute.
2. Add the fried chicken pieces to the wok, tossing quickly to coat them evenly with the sauce.
3. Cook for another minute until the chicken absorbs the flavors.
4. Turn off the heat and serve immediately.