Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 cup sweet potato starch
- 1 egg
- 3 cups oil for frying
- 1 cup basil leaves (optional)
Instructions
- Cut the chicken into bite-sized pieces and marinate with soy sauce, rice wine, five-spice powder, and garlic powder for at least 30 minutes.
- In a bowl, beat the egg and mix with the sweet potato starch until you achieve a batter-like consistency.
- Coat the marinated chicken pieces in the batter.
- Heat the oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes or until golden and crispy.
- Optional: Fry the basil leaves for a few seconds until crispy.
- Remove and drain on paper towels.
- Serve hot, garnished with fried basil if desired.
Notes
- For best results, do not overcrowd the pan while frying.
- Adjust the spices according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese
- Diet: Gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg