Ingredients
- 1 lb boneless chicken thighs
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp white pepper
- 1 tsp garlic powder
- Fresh basil leaves
- Oil for frying
- Sweet chili sauce for serving
Instructions
- Marinate the chicken: Cut the chicken thighs into bite-sized pieces and marinate with soy sauce, garlic, and five-spice powder for at least 30 minutes.
- Prepare the coating: Combine cornstarch and flour in a 1:1 ratio, add salt, white pepper, and garlic powder.
- Heat the oil in a deep skillet or wok to around 350°F (175°C).
- Dust marinated chicken in the flour mixture and fry in batches until golden brown, about 5-7 minutes.
- Fry fresh basil in the oil for the last 30 seconds of cooking.
- Transfer cooked chicken and basil to drain on a paper towel, serve warm with sweet chili sauce.
Notes
For extra crispiness, consider double frying the chicken.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese