In a large bowl place the chicken thighs. Cover the chicken with the garlic, light soy, salt and Chinese five spice powder and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have, for best results, leave the chicken in the refrigerator overnight.
When ready to fry, toss the chicken pieces in the cornstarch.
Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly for six to eight minutes until the thighs are golden brown on all sides and cooked through. Drain the chicken on paper towels and season them with salt, pepper and the cilantro as they come out of the oil.
Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken, garnish with more chopped coriander. Serve alongside a platter of fresh salad if desired (recipe follows).
To make the salad:
In a small bowl, whisk together rice vinegar, extra virgin olive oil, light soy sauce and toasted sesame oil; set aside.
Prep the rest of the salad ingredients and toss with the dressing when ready to serve.