Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon five-spice powder
- ½ teaspoon white pepper
- Salt, to taste
- Oil, for frying
- Fresh basil leaves, for garnish
Instructions
- Marinate the chicken with soy sauce, rice wine, garlic, and ginger for at least 30 minutes.
- In a bowl, whisk together flour, cornstarch, baking powder, five-spice powder, white pepper, and salt.
- Coat the marinated chicken in the flour mixture.
- Heat oil in a deep skillet to about 350°F and fry the chicken for 4-5 minutes until golden brown and cooked through.
- Drain the fried chicken on a wire rack or paper towels and garnish with chopped basil before serving.
Notes
Serve with sweet chili sauce or garlic mayonnaise for dipping. This dish can be adapted to gluten-free by substituting soy sauce with tamari and using a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Taiwanese