Taiwanese Popcorn Chicken

Ingredients

• 1500 g chicken thigh(500g)
• 22 teaspoon five spice powder(4g)
• 31 egg(50g)
• 45 tablespoon potato starch(40g)
• 51 garlic clove(6g)
• 61 tablespoon sugar(12g)
• 73 cm ginger(15g)
• 84 tablespoon light soy sauce(60g)
• 95 sprig Thai basil(10g)
• 102 tablespoon Shaoxing wine(30g)
• 112 teaspoon salt(10g)
• 121 teaspoon black pepper(2g)
• 13500 ml oil (for frying)(460g)

Instructions

1. 1Cut the chicken thighs into bite-sized pieces and place in a large bowl.
2. 2Grate the ginger and garlic, then add to the chicken.
3. 3Add 1 teaspoon five spice powder, sugar, soy sauce, Shaoxing wine, and half the pepper to the bowl.
4. 4Crack in the egg and mix well.
5. 5Cover and marinate for 30 minutes.
6. 6In a separate bowl, mix 1 teaspoon five spice powder, 1 teaspoon salt, and 0.5 teaspoon pepper to make a spice mix.
7. 7Add the potato starch to a shallow dish.
8. 8Heat oil in a deep pan to 170-190°C (340-375°F).
9. 9Coat the marinated chicken pieces in potato starch.
10. 10Fry the chicken pieces in batches for about 8 minutes, ensuring they do not stick together.
11. 11Fry the Thai basil leaves for about 10 seconds, then drain on paper towels.
12. 12Remove the chicken and drain on paper towels.
13. 13Sprinkle the spice mix over the hot chicken and toss to coat.
14. 14Add the fried basil leaves, mix gently, and serve hot.