675g skinless chicken thigh and breast fillets, cut into bite-sized pieces
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
1 dash rice wine vinegar
100g sweet potato flour or tempura batter mix, or as needed
1L groundnut oil for frying
1 bunch Thai basil leaves, chopped
2 spring onions, chopped
white pepper, to taste
salt, to taste
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Method Prep:10min › Cook:7min › Extra time:10min › Ready in:27min
Combine chicken pieces, garlic, ginger, five-spice powder, white pepper, salt, cayenne, soy sauce and rice wine vinegar in a large bowl. Let marinate for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 200 degrees C.
Lightly beat egg with a bit of water. Dip chicken pieces one at a time in the egg, then dredge in the sweet potato flour or tempura batter mix, shaking off any excess. Immediately transfer to the hot oil and fry in batches until golden brown, 5 to 8 minutes. Drain on kitchen paper.
Serve chicken sprinkled with basil leaves, spring onion, white pepper and salt.