Description
A crispy, flavorful snack from Taiwan’s night markets, marinated for deep flavor and coated in sweet potato starch for an irresistible crunch.
Ingredients
Scale
- 700g boneless chicken thighs, cut into 1.5-inch chunks
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine, or dry sherry
- 4 cloves garlic, finely grated or minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Chinese five spice powder
- ½ teaspoon ground white pepper
- 1 teaspoon sugar
- 1 egg white
- ¾ cup sweet potato starch (coarse)
- Neutral oil for deep frying
- 1 large handful fresh Thai basil leaves, rinsed and patted dry
- ½ teaspoon Chinese five spice powder (for finishing)
- ¼ teaspoon ground white pepper (for finishing)
- ¼ teaspoon salt (for finishing)
- Pinch of chili powder or cayenne (optional)
Instructions
- Marinate the chicken. Cut the chicken thighs into 1.5-inch chunks and combine the soy sauce, Shaoxing wine, garlic, ginger, five spice, white pepper, sugar, and egg white in a bowl. Add the chicken and mix thoroughly. Cover and refrigerate for at least 30 minutes or overnight.
- Mix the seasoning dust in a small bowl. Combine the five spice, white pepper, salt, and chili powder if using. Set aside.
- Coat the chicken by spreading the sweet potato starch in a shallow bowl. With wet hands, take each piece of marinated chicken and press it into the starch to coat all sides. Let the coated pieces sit for 5 minutes.
- Fry the chicken. Heat 2–3 inches of oil to 350°F (175°C) in a wok. Fry the chicken in batches for 3–4 minutes until golden brown. Remove and drain on a wire rack.
- Optional double fry: Return the chicken to the oil at 375°F (190°C) for 1–2 minutes for extra crispness.
- Fry the basil by dropping the completely dry leaves into the hot oil, covering immediately. Fry for 20–30 seconds until crispy. Remove and drain.
- Season and serve immediately. Sprinkle the seasoning dust over the hot chicken and toss to coat. Scatter the fried basil on top and serve right away.
Notes
Sweet potato starch is essential for the signature crispy texture of this dish. For maximum crispness, consider double frying. Avoid moisture on basil leaves to prevent oil splatter during frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg