Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Soy sauce: 2 tablespoons
- Shaoxing rice grape juice with vinegar (or dry apple cider vinegar with sugar): 1 tablespoon
- Five-spice powder: 1 teaspoon
- White pepper: 1 teaspoon
- Garlic powder: 1 teaspoon
- Sweet potato starch (or tapioca starch): 1.5 cups
- Fresh Thai basil leaves: 1 cup, loosely packed
Instructions
- Step 1: Combine the cut chicken pieces with the soy sauce, rice pomegranate juice, five-spice powder, white pepper, and garlic powder. Mix thoroughly and allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Step 2: Pour the sweet potato starch into a shallow bowl. Working in batches, dredge the marinated chicken pieces in the starch, pressing gently to ensure a thick, even coating on all sides. Set the coated pieces aside on a wire rack.
- Step 3: Heat 3-4 inches of oil in a wok or deep pot to 350°F (175°C). Carefully drop the chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 3 to 4 minutes until the coating is pale golden and the chicken is cooked through. Remove the chicken and drain on a wire rack.
- Step 4: Increase the oil temperature to 375°F (190°C). Toss the fresh basil leaves into the hot oil and fry quickly for 15–20 seconds until they turn crispy. Remove the basil immediately with a spider strainer and set aside on paper towels.
- Step 5: Return all the par-fried chicken to the 375°F (190°C) oil for a second fry for 30–60 seconds, until the crust is deep golden brown and extremely crisp. Remove the chicken, drain quickly, and immediately toss in a large bowl with the fried basil and a generous sprinkling of salt and pepper seasoning mix before serving.
Notes
- The double-fry is essential for achieving the signature crispy shell; ensure the oil temperature returns to 375°F (190°C) before the second, quick crisping fry.
- Never use the microwave to reheat this chicken; instead, pop the leftovers in a 400°F oven or air fryer for 5-7 minutes to bring back that satisfying exterior crunch.
- Serve immediately after tossing with the crispy basil, paired wonderfully with a side of refreshing pickled vegetables or a simple sweet-and-sour dipping sauce.
- For the best storage results, cool any leftovers completely on a wire rack before refrigerating; cooling uncovered prevents the coating from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American