- 3 boneless chicken thighs cut into bite sized pieces
For the Marinade
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp five spice powder (see note)
- 1/2 tsp sesame oil
- 1/2 tbsp shaoxing cooking wine
- 1/2 tsp white pepper powder
- 1/8 tsp black pepper powder
- 1/2 tsp salt
- 1/8 tsp sugar
- handful of fresh Thai basil leaves
- 1 cup corn starch
- 1 egg whisked
- 1 tbsp five spice powder for dusting
- Oil for deep-frying
In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 30 minutes to an hour.
Pour oil at least one inch deep into pot or wok being used for frying and turn to medium-high heat. In a small bowl, pour in whisked egg. In a separate small bowl, pour in cornstarch. When oil is heated, coat chicken in egg, then in cornstarch and then place into hot oil. Let chicken fry on both sides until batter becomes a medium brown (about 3-4 minutes). You can fry a few pieces of chicken at a time. When chicken is done, remove and place on a plate lined with paper towel to drain excess oil.
After you have finished with all of the chicken, drop in fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. Sprinkle an additional 1 tbsp of five spice powder on top of chicken and toss chicken to make sure all chicken pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while the chicken is still crispy.
Five-spice powder is a seasoning blend found at Chinese markets next to white pepper bottles.