Crispy Fried Chicken with Basil
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||1 g|
- Portion size: 4
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.
- 2 2boneless skinless chicken breastboneless skinless chicken breasts
- 4 tsp 4tsplight coloured soy sauce
- 2 tsp 2tspChinese rice wine, sake or dry sherry
- 1-1/2 tsp 1-1/2tspfinely grated gingerroot
- 1-1/2 tsp 1-1/2tspgranulated sugar
- 1 tsp 1tspfive-spice powder
- 1/4 tsp 1/4tspground cinnamon
- 1/2 1/2sweet potato starch
- Vegetable oil, (enough for deep frying)
- 1 cup 1cuploosely packed fresh Thai basil or basil leaves
- 1/4 tsp 1/4tspsea salt
- 1 pinch 1pinchpepper
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.
Source : Canadian Living Magazine: September 2009