Ingredients

Method

• 1 litre canola oil
• 6 free-range deboned skin-on chicken thighs, cubed
• 3 T soya sauce
• 3 T shaoxing wine or Old Brown sherry (optional)
• 2 t five-spice powder
• 1 t chicken stock powder
• 2 T brown sugar (optional)
• 3 cloves garlic, minced
• 1 large free-range egg
• 4 T rice flour
• 200 g tapioca starch
• 2 cups Thai basil (or ordinary basil)

Method

Ingredients

1. Place the oil in a saucepan and heat to 180°C. Cut the chicken into 3 cm pieces.

2. Place the chicken into a bowl with the soya sauce, shaoxing wine, five-spice powder, chicken stock powder sugar garlic. Mix well, then add the egg and rice flour and mix until well combined.

3. Place the tapioca starch in a separate bowl, then thoroughly coat the chicken in the starch. Place the coated chicken on a wire rack.

4. Fry the basil in the hot oil for 1–2 minutes. Have a lid ready to cover in case the oil starts popping.

5. Add the chicken to the pan and fry for 6–8 minutes or until golden brown and crispy. Serve with the basil.

Find more chicken recipes here.

Food assistant: Unathi Taffa
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Amy Ebedes-Murray
Stylist: Khanya Mzongwana