Wash and pat dry chicken. Chop chicken into 1 1/2 to 2 inch pieces. Place in a glass bowl.
Chop cilantro finely.
Add soy sauce, garlic paste and cilantro to chicken. Stir to mix. Cover and refrigerate 8 hours or overnight for best results.
When you are ready to fry, heat oil in a wok or deep saucepan. You should have at least 2-3 inches of oil in the pan.
Coat chicken pieces with cornstarch and drop gently into hot oil. Fry 4-5 pieces at a time so as not to crowd the pan. Overcrowding will lower the temperature of the oil resulting in a longer fry and oilier chicken.
Fry chicken, turning often till crusty, 6-8 minutes per batch. Drain on paper towels. Keep chicken warm in a low oven while you fry the rest of the pieces.
Serve as an appetizer or part of an Asian meal.