6 Pieces Boneless Chicken Thigh with the skin on cut into 1-inch cubes
2.5 Tbsp Soy Sauce
3 Tbsp Chinese Cooking Wine optional
1 tbsp Minced Garlic
1 Tbsp Five-Spice Powder
1 Large Egg
3.5 Tbsp Rice Flour
1.5 Cup Thai Basil
2 Cup Tapioca Starch
Instructions
Marinate the chicken with soy sauce, Chinese cooking wine (optional), minced garlic, and Five Spice Powder for 20 minutes.
After 20 minutes, add in 3.5 tbsp of rice flour and one egg and mix. You want a wet batter consistency.
Coat the chicken with Tapioca Starch and let it sit for 5-7 minutes to prevent the coating from falling off.
In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add in the Thai Basil and fry it for 30 seconds – 1 minute or crispy. This will help with fragrant oil.
Next, add the chicken and fry the chicken for 4-5 minutes or until golden brown.
Optional, but highly recommend, turn the heat to high and double fry the chicken for 1 minute and the basil for 30 seconds.
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