Check out the stream where I made this recipe!
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β Ingredients
1 large chicken thigh (boneless, skin can be on or off)
1 tsp soy sauce
White pepper to taste
1/4 tsp salt
1/3 cup flour
1/4 tsp salt
1/2 tsp five-spice powder
50ml water
Thai basil
Sweet potato starch (type with small granules in it)
Seasoning mix
Salt
MSG
Five-spice powder
Cut the chicken thigh into bite sized pieces and place into mixing bowl.
Into same mixing bowl, add in soy sauce, white pepper, and salt, and mix thoroughly.
Cover bowl with saran wrap and let marinate in the fridge for at least 20 min or up to overnight.
In a separate mixing bowl, mix in flour, salt, and five-spice powder.
Mixing with chopsticks or a fork, slowly drizzle in the water while mixing until it reaches a liquid glue consistency.
Might end up using less or more than 50ml depending on flour and humidity.
Into the batter mixing bowl, combine with the marinated chicken, and mix thoroughly until each piece is evenly coated.
In a separate plate or bowl, pour out some sweet potato starch, enough to coat all the chicken.
Dip each piece of battered chicken into the starch evenly and set aside so it can absorb the starch a bit, and as you wait for the oil to heat up.
In a fry pot, prepare frying oil on medium heat.
If the oil forms small bubbles around the tip of a wooden chopstick when inserted into the oil, it's hot enough (350Β°F).
Fry all the pieces a few at a time for about 5 min.
They should be lightly yellow, maybe even still a bit white.
Heat up the same oil to 400Β°F.
Double-fry all the pieces until they're golden brown, then set aside in a clean and dry mixing bowl.
Carefully and thoroughly dry your Thai basil so no water is on the leaves.
Carefully fry the Thai basil for 30 sec, it will bubble rigorously and smoke a bit, so be careful and fry in small batches.
Place fried basil into same bowl with chicken.
Sprinkle in the seasoning salt to taste, toss, and serve while hot!