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

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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.

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

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

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

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

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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.

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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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THANKS FOR READING

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