Description

Crispy, golden bites of marinated chicken, fried to perfection and tossed with fragrant basil, chili, and a touch of five spice—this iconic Taiwanese street snack is bold, crunchy, and absolutely addictive.

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon rice wine (or dry sherry)
1 teaspoon garlic powder
1/2 teaspoon five-spice powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar
1/2 cup sweet potato starch (or cornstarch)
1 egg white
Fresh Thai basil leaves (a small handful)
Vegetable oil, for frying
1 fresh red chili, sliced
Lemon wedges, for serving

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Instructions

In a large bowl, combine soy sauce, rice wine, garlic powder, five-spice powder, white pepper, sugar, and chicken. Mix well and marinate for at least 30 minutes.
Just before frying, mix the egg white into the chicken, then dredge each piece in sweet potato starch to coat.
Heat about 2 inches of oil in a deep pan to 350°F (175°C).
Fry chicken in small batches for 2–3 minutes, until lightly golden. Drain on a paper towel.
Fry Thai basil leaves for a few seconds until crispy. Be cautious—they may splatter.
Increase oil heat slightly, then refry the chicken for 1 minute to double crisp. Drain.
Plate chicken and top with fried basil and chili slices. Serve with lemon wedges.

Notes

For best results, use sweet potato starch for the signature Taiwanese crispiness.
Double frying ensures a crunchy texture that lasts.
Serve immediately for optimal crispiness and flavor.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 1g
Sodium: 580mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 29g
Cholesterol: 95mg