Give the chicken a quick rinse, and cut the chicken into smaller sections (wings, breasts, thighs, drumsticks). Soak in a bowl for 2 minutes.
Transfer the chicken to a colander and let it drain for 30 minutes.
Add egg yolks, salt, and cornstarch. Mix with gloves to avoid batter sticking to your hand.
Cover and refrigerate for 30 minutes. The batter will solidify as it cools down and will stick to the chicken when you deep fry it.
In a large pan, add cooking oil until it is 1 inch in height. Adjust the stove to high heat. Add the chicken and cook about 15 minutes.Note: Wings and smaller pieces will cook faster. Drumsticks and thighs will take longer so cook these first. During the first 15 minutes, you'll notice a few pieces will start to "bleed" from the top, uncooked side. When the blood flow begins to slow down is a good time to flip it. Cook for an additional 7 minutes, or until golden brown on both sides.Remove from pan and lay chicken on newspaper and paper towel. Continue to cook the rest of the chicken.
Optional: Once all of the chicken has been deep-fried, set the stove to high heat and cook each piece a second time for 2 minutes. This will make the batter extra crispy.