Article: an egg in water that is then brought to boil, and left for 10 minutes no less, and then left to air cool, is going to be about as hard-boiled as they come, and very difficult to peel unless you crack and let soak in baking soda, or is it powder, and vinegar which will toughen the whites.
For a liquid yoke start with refrigerated eggs and pot of boiling water large enough to have the volume to maintain a boil when you put the eggs in (use a basket), and a large and wide container of ice water. Boil for exactly 6 min (for large eggs, 15secs more for jumbo)) then dunk immediately in ice water, leave for 2 minutes. These will be soft enough to press into a cuber, chill over night, then do your breading and quick frying. Serve and break open right away before the yokes can get hot enough to start congealing.
Marinating your cubed eggs in sweet soy is a nice touch, though I don't know if it would come through in the frying process.