1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
2 tablespoons soy sauce
3 tablespoons 5-spice powder(炸盐酥鸡粉), this is NOT the regular 5-spice powder which is dark in color
1/2 tablespoon rice wine or sake
1/8 teaspoon black pepper powder
1 teaspoon sugar
1 egg yolk
1 bunch Thai basil leaves
1 cup potato starch or corn flour
Oil for deep-frying


1 Marinate the chicken with the seasonings including the egg yolk for 2 hours in the fridge. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly. Heat up a wok or deep-fryer with oil and deep fry the chicken pieces until they turn golden brown. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

2 Deep fry the basil leaves until crispy and garnish on top of the fried chicken. Serve immediately.

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