Place the chicken in a large bowl.
Add in the soy sauce, salt, Mala spice mix, and sesame oil.
Marinate the chicken in the seasoning.
Cover and store in the fridge for 2 hours or longer.
Heat a pot of oil over medium-high heat. (Use a high smoke-point oil, such as peanut, grapeseed or canola).
Add flour and corn starch to a shallow bowl and mix.
Take the chicken out of the marinade, and coat with flour mixture.
Coat chicken completely and then tap off excess.
Add the chicken to the hot oil and fry one at a time, about 5 minutes per side, or until the internal temperature reaches 165°F/74°C.
Remove chicken from the frying oil and drain on paper towel.
Season the fried chicken with additional mala spice mix.