Follow these steps for perfect results
boneless skinless chicken thighs
cut into bite size pieces
thick soy sauce
sweet cooking rice wine
white pepper
Chinese five spice powder
garlic cloves
minced
sugar
sesame oil
sweet potato flour
sweet fresh Thai basil
Combine soy sauce, rice wine, white pepper, Chinese five spice powder, minced garlic, sugar, and sesame oil in a dish or bowl. Mix well to create the marinade.
Cut chicken thighs into bite-sized pieces.
Combine the chicken pieces and the marinade in a bowl.
Marinate the chicken in the refrigerator overnight (or for several days).
Heat oil in a deep fryer or large pot to 390 degrees Fahrenheit (375-390°F is acceptable).
Thoroughly coat each piece of marinated chicken with sweet potato starch.
Deep fry the chicken in small batches until golden brown (about 1.5 minutes per batch).
Remove the fried chicken from the oil and drain on a paper towel-lined plate.
Toss the fried chicken with fresh Thai basil. Alternatively, you can fry the basil for the last 3 seconds of frying the chicken, but be careful of splattering oil.
Sprinkle with extra pepper, salt, and five spice powder if desired.
Serve immediately and enjoy!
Expert advice for the best results
Ensure oil is at the correct temperature for optimal crispiness.
Do not overcrowd the fryer to maintain oil temperature.
Adjust spice level to personal preference.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Serve in a basket lined with paper, garnish with extra basil.
Serve with dipping sauces like sweet chili sauce or spicy mayo.
Balances the richness of the fried chicken.
Discover the story behind this recipe
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