Taiwanese Popcorn Chicken

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Taiwanese Popcorn Chicken

1.0

1 lb boneless chicken things, cut into bite-sized pieces

1 tbsp minced garlic

1 tbsp grated ginger

1 tbsp light soy sauce

1 tbsp Chinese cooking wine or rice wine or mirin

½ tsp Chinese five-spice

½ tsp white pepper

¼ tsp salt

1 large egg

1 cup of sweet potato starch

Thai Basil leaves

1 tbsp lemon pepper powder

¼ tsp Chinese five-spice

½ tsp salt

¼ tsp white pepper

¼ tsp chili powder

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Marinate the chicken with soy sauce, cooking wine, garlic, ginger, five-spice, white pepper and salt for 30 minutes.
After marinating the chicken, add in the egg and mix, then cover it with the sweet potato starch. Make sure all of the chicken is evenly covered to get a good crisp when fried.
Fry the Thai basil leaves first for 3-5 minutes or once it turns a bright dark green. Remove and add the chicken to the hot oil. Cook it for 4-5 minutes or until it is golden brown.
In a bowl, put the fried chicken and Thai basil then sprinkle the lemon powder and toss.

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