Taiwanese Salt-Pepper Chicken  

Ingredients: - 2 boneless chicken thighs (320g) - 2/3 cup sweet potato starch (or substitute) Oil for deep-frying 1 small basil bunch  

Marinate: 1.5 tbsp light soy sauce, 1 tbsp beer, 1/8 tsp Chinese five spice powder, 3 finely ground garlic cloves, 1 smaller egg, 1 tsp white pepper, 1 tbsp sugar, 2 tsp salt.  

Seasoning mix powder - 1 tbsp white pepper, 1/2 tsp Chinese five spice, 2 tsp salt, 1/4 tsp curry powder  

Combine marinating ingredients with chicken. Mix thoroughly and refrigerate 30–60 minutes.  

Preheat oil to 170°C. Put the remaining flour on a plate and lightly flour each chicken piece.  

Slow the heat to medium and cook the chicken for 2–3 minutes until golden brown.Remove and cool (2–3 minutes).

After heating the oil to 150°C, add basil leaves. Continue heating the oil until very hot, then cook the chicken pieces for around 30 seconds.  

Mix the ingredients and toast in a dry frypan over low–medium heat until aromatic. Season and serve with chilled beer immediately.  

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