Fried Chicken With Creamed Corn and Crab Chowder Sauce

In a small bowl, mix 2 tablespoons sugar, cornstarch, 2 teaspoons salt, 5 Spice Powder, and dry mustard. Rub the chicken breasts with the mix thoroughly. Cover and let the chicken sit in refrigerator for 30-40 minutes. Cut chicken into 1 ½ inch cubed pieces. Prepare the Creamed Corn and Crab Chowder Sauce. Peel and dice the potatoes. Cook in boiling water until just soft. Set aside. Take 1/3 cup of butter and melt in large saucepan. Add ¼ cup of flour. Mix until creamy. Add the evaporated milk, ¾ cup of regular milk, 1 teaspoon Kosher salt, ground black pepper and 1 ½ teaspoons sugar. Cook on medium high heat until thick and bubbly. Add the corn and the Parmesan Romano Grated Cheese. Mix and set aside. Dice the onion. In a large pot, melt 1 tablespoon butter and add onion and brown sugar. Cook until onion is soft. Add crabmeat and dill. In a small pot, melt 2 tablespoons butter. Add ¼ cup flour. Mix until creamy. Add wine, chicken cooking base, ½ cup milk. When mix is creamy and hot add it to the crab mixture. Stir well for 5 minutes then add it to the corn mixture. Cook the Creamed Corn and Crab mixture for 10 minutes on medium heat until hot. Meanwhile, heat a deep fryer to 365 degrees. When hot, add about ¼ of the cubed chicken at a time, making sure they do not stick together, Cook about 2 minutes or until a golden brown. Remove and drain on a paper towel. Cook remaining pieces. To serve, arrange friend chicken on each plate and pour the Corn and Crab Chowder Sauce over the chicken generously. Garnish with dill and add raw broccoli or any fresh raw vegetable to the plate.