We couldn't think of a better way to start a lunch or dinner party. Devour these Taiwanese Chicken bites alongside a crisp beer with a group of mates, what more could you ask for!? It's best to start this recipe a day ahead to impart as much flavour as possible into our organic chicken breast pieces. They're then twice cooked to give extra crunch and that irresistible golden colour! You could swap the chicken breast out for thighs and can also be made with bone in chicken pieces.
500g chicken breast, cut into bite pieces
1 tbsp soy
2 garlic, crushed
1 tsp sake
1 tsp Chinese 5 spice powder
1/2 tsp white pepper
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
15 Thai basil leaves
oil for frying
Combine the soy, garlic, sake, 5 spice, white pepper, salt and sugar in a bowl.
Add in the chicken pieces and mix well. Leave for a minimum of 2 hours, or ideally overnight in the fridge.
Bring the chicken out half an hour before you intend to fry. Place the chicken in a plastic bag and sprinkle over the cornstarch, shake to combine.
Heat 1 inch oil in wok on medium heat, once hot, add in a few chicken pieces at a time, avoid crowding the pan. Cook for 2 minutes, turning halfway.
Drain them on a wire rack. Once they've all been fried once, turn the heat up slightly and fry the chicken pieces for an additional minute until they're nicely golden. Drain again.
Turn the heat off the wok and add in the basil. The residual heat will be enough to fry them until crispy. Serve the chicken pieces with fried basil throughout.