Crispy Fried Chicken with Basil
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A fried coating of sweet potato starch gives this chicken its uniquely chewy yet crispy texture. Sweet potato starch is a specialty product in Taiwanese and Fujian cooking. It is available in fine and coarse grind; coarse is best for frying. Buy it at a Chinese or Korean grocer. No other starch produces the same texture, but if it's unavailable, you can use cornstarch.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 260 |
| pro | 20 g |
| total fat | 15 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 445 mg |
| potassium | 318 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 5% |
| vit C | 3% |
| folate | 4% |
Suggested Recipes
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2 boneless skinless chicken breasts (about 12 oz/375 g)
4 tsp (20 mL) light-coloured soy sauce
2 tsp (10 mL) Chinese rice wine, sake or dry sherry
1-1/2 tsp (7 mL) finely grated gingerroot
1-1/2 tsp (7 mL) granulated sugar
1 tsp (5 mL) five-spice powder
1/4 tsp (1 mL) ground cinnamon
1/2 cup (125 mL) sweet potato starch
vegetable oil for deep-frying
1 cup (250 mL) loosely packed fresh Thai or regular basil leaves
1/4 tsp (1 mL) sea salt
Pinch pepper
Preparation:
Cut chicken into 2- x 1-inch (5 x 2.5 cm) pieces. In bowl, toss together chicken, soy sauce, wine, ginger, sugar, five-spice powder and cinnamon; let marinate for at least 10 minutes or for up to 30 minutes.
Press chicken, 1 piece at a time, into starch to coat; let stand for 10 minutes.
In wok or skillet, heat about 3 cups (750 mL) oil over medium heat just until surface shimmers (or deep-fry thermometer reads 275 to 300°F /135 to 149°C). Add chicken, separating pieces to prevent sticking; fry until coloured, about 3 minutes. Increase heat to high; fry until golden brown and crispy, 2 to 3 minutes.
Add basil; fry until crispy, 40 to 60 seconds. With slotted spatula or spoon, scoop out chicken mixture; drain well and transfer to serving dish. Sprinkle with salt and pepper.
Press chicken, 1 piece at a time, into starch to coat; let stand for 10 minutes.
In wok or skillet, heat about 3 cups (750 mL) oil over medium heat just until surface shimmers (or deep-fry thermometer reads 275 to 300°F /135 to 149°C). Add chicken, separating pieces to prevent sticking; fry until coloured, about 3 minutes. Increase heat to high; fry until golden brown and crispy, 2 to 3 minutes.
Add basil; fry until crispy, 40 to 60 seconds. With slotted spatula or spoon, scoop out chicken mixture; drain well and transfer to serving dish. Sprinkle with salt and pepper.
Source
Canadian Living Magazine: September 2009
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