Ingredients

For the chicken & marinade:

• 1 lb boneless skinless chicken thighs (cut into bite size pieces)
• 1 tablespoon garlic (minced)
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese cooking wine
• 1/2 teaspoon sugar
• 1 teaspoon five spice powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt

For the batter:

• 1/4 cup all purpose flour
• 1/4 cup water
• 2 tablespoons sweet potato starch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Additional:

• basil leaves
• vegetable oil
• 1 cup sweet potato starch

Instructions

1. Cut chicken thighs into bite size pieces.
2. Marinate the chicken with garlic, light soy sauce, Chinese cooking wine, five spice powder, sugar, white pepper and salt. Marinate the chicken in fridge for 2 hours or overnight.
3. Add one egg to the marinated chicken, toss to combine.
4. Make the batter, combine all purpose flour, water, sweet potato starch, baking powder, salt, and white pepper. Toss this batter into the marinated chicken, set aside for 10 minutes.
5. Add oil to a pot, and bring it to 350°F/175°C over medium heat.
6. Coat each piece of battered chicken in sweet potato starch, and lower it into the 350°F/175°C oil for 3 minutes. Remove from oil.
7. Second fry for 2 minutes or until golden brown.
8. Use towel to dry the basil leaves (caution: wet basil leaves may cause splattering of oil), then fry them at 350°F/175°C  until they turn a dark green color.