1 lb chicken thighs, cut into bite-sized pieces
1 tbsp soy sauce
1 tbsp rice wine or Shaoxing wine
1 tsp five-spice powder
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp salt
1 egg, beaten
1 cup sweet potato starch or cornstarch
Oil for frying
Fresh basil leaves
Thai chili (optional, for extra spice)
Instructions:
In a bowl, marinate the chicken pieces with soy sauce, rice wine, five-spice powder, white pepper, garlic powder, and salt. Let it sit for at least 30 minutes.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Dip the marinated chicken pieces in the beaten egg, then coat with sweet potato starch or cornstarch.
Fry the chicken in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
In the same oil, fry a handful of fresh basil leaves until crispy, about 10 seconds. Be careful as they may splatter.
Serve the chicken hot, garnished with crispy basil leaves and Thai chili if using.
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