Ingredients
Scale
- 1 boneless skinless chicken breast, cut into bite sized cubes
- 1 egg yolk
- 1/2 cup cornstarch
- A handful of Thai basil leaves
- Salt and pepper to taste
- 1/4 teaspoon five spice powder (optional)
Marinade:
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon ginger, minced
- 1/2 teaspoon thin soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/4 teaspoon five spice powder
- 1/4 teaspoon ground pepper
Instructions
- Mix together the marinade and work it into the chicken
- Marinate in the fridge for 30 minutes
- Add the egg yolk to the marinated chicken and mix well
- Coat the chicken pieces in cornstarch and let it sit for five minutes
- Over medium high heat, deep-fry the chicken in batches until golden brown. Drain and set aside
- Increase the heat to high and return the chicken to be deep-fried again for about 1 minute or until it is very crispy
- Drain on paper towels and sprinkle with salt, pepper and if you like, more five spice powder
- Deep-fry the Thai basil leaves until they are crispy, about 10 seconds and add to the chicken, tossing them to mix
- Dish and serve hot