In a ceramic or stainless steel dish, combine the soy, rice wine and sugar. Use sharp kitchen scissors to remove the backbone of the quail, then flatten and cut in half. Marinate the quail in the soy mixture for at least an hour.
For the cucumber salad, combine the minced garlic, vinegar, soy, sugar and sesame oil in a small bowl. Use a vegetable peeler to peel the cucumber into thin strips and place in a bowl with the sliced spring onion, chilli and the sesame seeds. Toss with the dressing and set aside.
Combine the flours in a mixing bowl with 2 tsp of the Chinese Five Spice. Remove the quail from the marinade and pat dry, then coat thoroughly in the flour mixture. Add 1 tbsp salt flakes to the remaining Chinese Five Spice and keep aside in small bowl.
Heat oil to approx. 180C, either in a deep fryer or in a large saucepan on the stove. (The oil is hot enough when a small cube of bread immediately sizzles and turns golden brown when in contact with the oil). Dust off any excess flour and fry the quail, in batches, until golden brown and cooked through – approx. 5-7 minutes. Remove from oil and drain on absorbent paper. Sprinkle with the Five Spice and salt flake mixture.
For the garnish, heat a frying pan with 1 tbsp oil until very hot, then quickly add the sliced ginger and chilli and fry til crispy, then add the spring onion, toss through and immediately remove from the heat.
