Crispy Fried Chicken with Basil Crispy Fried Chicken with Basil

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2009



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.

Nutritional facts Per serving: about

  • Sodium 445 mg
  • Protein 20 g
  • Calories 260.0
  • Total fat 15 g
  • Potassium 318 mg
  • Cholesterol 49 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 9.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Crispy Fried Chicken with Basil