Super Crispy Basil Popcorn Chicken
- 250 g chicken thigh (cut into 1 inch pieces)
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp grated garlic
- ¼ tsp white pepper
- 1/4 tsp five spice powder
- 1 tsp xiaoxing wine (or rice wine, skip if you don’t have)
- 1 egg white
- 90 g tapioca flour
- 15 g basil leaves
- ½ tsp five spice powder
- ½ tsp pepper
- ½ tsp salt
- ½ tsp sugar
In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper, ginger, garlic, salt, egg white and flour. Mix well and set aside.
To make a seasoning mixture sprinkled on top of chicken: Combine all the ingredients in the list: five spice powder, pepper, salt and sugar. Set aside.
Heat a wok over medium high heat with oil to deep-fry. Add the battered chicken to the hot oil and fry until it turns lightly golden. Transfer to a plate and leave it cool down for 15 mins.
Fry another time until it’s golden brown and crisp, 5 to 7 minutes. Before taking them out for 1 minute, add in basil. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate.
Sprinkle the seasoning mixture on top and serve!
