1 pound boneless skinless chicken thighs, cut into bite-sized pieces
3 cloves garlic, finely grated
½ tablespoon finely grated ginger
2 tablespoons soy sauce
½ teaspoon Chinese five spice powder
½ teaspoon white pepper
1 tablespoon Chinese cooking wine
1/4 teaspoon sugar
Canola oil for deep-frying
1 cup potato starch
1 large egg
1 tablespoon water
1 cup Thai basil leaves
Directions
To a large bowl, add the chicken, garlic, ginger, soy sauce, five-spice, white pepper, cooking wine and sugar and mix to coat. Marinate for a minimum of 30 minutes to overnight in the fridge.
Pour 3 inches of oil into a deep pot/wok, and heat to 350 degrees Fahrenheit.
To a small bowl, add the egg and water and whisk well. Pour the egg mixture over the marinated chicken, and stir to coat.
Place the potato starch in a large resealable plastic storage bag. Add a few pieces of chicken at a time and shake to coat.
Lower the coated chicken pieces into the hot oil in batches, and fry for 5-6 minutes or until golden and cooked through. Drain on a wire rack.
Fry the Thai basil leaves for 30 seconds. Remove with a slotted spoon and drain on paper towel.
