Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.
When ready to fry
, toss the chicken pieces in the cornstarch.
Heat a large wok
or pan over high heat and add the vegetable oil
. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain
the chicken on paper towels and season them with salt, pepper and cilantro
as they come out of the oil.
Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish
with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.