Ingredients
500 g boneless chicken thigh
1 tbsp cornflour
3 tbsp soy sauce
1 tbsp rice wine
1 tsp five spice powder
⅓ tsp garlic powder
1 tsp SIDS SALT & PEPPER
1 large egg
1 tsp granulated sugar
rice bran oil, for frying
1 cup flour
A few basil leaves
Directions
Cut chicken into 1 cm pieces. Dissolve cornflour into 2 tablespoons of water to make a slurry. Mix slurry with soy sauce, rice wine, five spice, garlic powder, SIDS SALT & PEPPER, egg and sugar. Marinate chicken pieces in spice mixture for at least an hour.
On medium heat, fill a wide heavy bottomed pan with about 1 cm of oil. Coat the marinated chicken pieces evenly on a plate of flour (Tip: Spice up the coating with a little bit of SIDS SALT & PEPPER, if desired).
Fry the coated chicken pieces until golden brown. Before taking out the fried chicken, fry the basil, about 20-30 seconds until it is almost translucent.
