1. In a blender add garlic, cilantro stem, sugar, salt, black peppercorn, white pepper, light soy sauce, and dark soy sauce, and blend on high speed until homogenous, slowly adding water until fully combined.
2. In a medium sized mixing bowl, pour marinade over chicken and mix until coated. Cover and refrigerate for at least 1 hour or overnight.  Once complete, add rice flour to the bowl of marinated chicken, and mix by hand to fully coat the wings. 
3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Garnish with fried shallots and serve. 

‍* Note: To make the fried shallots, slice shallots about an ⅛ inch thick on a mandolin. Add thinly sliced shallots to a medium sized pot filled halfway with vegetable oil. Heat over medium high, continuously stirring, until the bubbling has subsided and the shallots have turned golden brown in color.  Using a spider, transfer to a paper towel lined baking tray and immediately season with salt to taste.