If you love fried chicken, you will go absolutely knuckles about this delicious dish. It’s all about the 3 C’s – Crunchy Crispy Chicken that screams bite me, bite me, bite me. Little explanation required because it’s such a straight forward dish that anyone can make in a matter of minutes.
2 ingredients made this dish extra super yum and aromatic – let’s give it to potato flour and thai basil leaves. When fried, potato flour (sourced from asian grocers) gives that airy, light, crispy texture. On the other hand, fragrant thai basil leaves are deep fried till crisp and crunchy.
Short and sweet today! Happy weekending everyone 🙂
Crispy Chicken with Thai Basil Leaves (adapted from Boon’s Secret Recipes)
400g chicken breast, rinsed and cut into small cubes
5 sprigs thai basil leaves, discard stems
5 tbsp potato flour
1 tsp soy sauce
1 tsp oyster sauce
1 tbsp tapioca flour
1 egg white
Dash of pepper
Pinch of five-spice powder
1/6 tsp chilli powder
1/6 tsp pepper
1/4 tsp salt
1. Coat chicken pieces with marinade. Keep it overnight in the fridge for the flavours to settle in.
2. Next day, remove the chicken from fridge. Leave it out on room temperature for 10 mins. Then, just a few minutes before frying, dab potato flour on the chicken pieces and set aside for 5 mins.
3. Heat wok with enough vegetable oil to deep fry. Once the oil is hot enough (test with chopstick and if little bubbles form around the chopstick, the oil is hot), deep fry the chicken pieces till golden and cooked through. Do not over crowd the wok – repeat a few rounds if need be.
4. Once all the chicken pieces are fried, deep fry the basil leaves till they crisp up. Drain well. Place everything on a plate.
5. Mix seasoning together and sprinkle them on the chicken pieces. Toss and serve – goes very well with chilled beer too 🙂