Taiwanese Salted Crispy Chicken

Ingredients

500 g of chicken thighs, cut into 2 ~ 3 cm pieces

1tbs Chinese cooking wine

3 tbs of soy

2 tsp of castor sugar

1 tsp of five spice powder

1 spring onion (white part only), minced

2 pieces of ginger, minced

1 tsp of sesame oil

a bunch of Thai basil, picked

coarse sweet potato flour for coating

peanut oil for frying

 

for the salt and pepper dip;

1 tbs of salt

1 tbs of white pepper

mix salt and pepper well and set aside

 

 

How can we make it?

1.      Marinate chicken pieces for at least half an hour with Chinese cooking wine, soy, sugar, five spice powder, ginger, spring onion and sesame oil.

2.      Coat marinated chicken with sweet potato flour.

3.      Picked Thai basil leaves.

4.      Fry chicken in hot oil in batches til light golden (50 ~ 70% cooked) and drain well.

5.      Fry chicken a second time til golden and crispy. Drain well.

6.      Fry Thai basil leaves 10 ~ 15 seconds and drain well on absorbent paper.

7.      Scatter fried basil around the chicken pieces and serve immediately with the salt and pepper dip.