Directions

To Prepare

1. In a mixing bowl, combine garlic, green onions, soy sauce, mirin, Chinese five-spice, ground white pepper, 1 tsp sweet potato starch, and cayenne pepper. Stir until it forms a paste-like consistency.
2. In a large bowl, toss the chicken chunks with this mixture, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes (or overnight for more flavour).
3. In a medium bowl, beat the egg with a little cold water using a fork.
4. Measure out the sweet potato starch in another medium bowl.

To Cook

1. Heat oil in a wok to 175°C for frying.
2. Using tongs, dip each chicken chunk first in the egg mixture, then coat it with sweet potato starch. Fry the chicken in batches, making sure not to overcrowd the wok. Cook until golden brown, about 3–5 minutes per batch.
3. Drain the fried chicken on a wire rack or paper towels to remove excess oil.
4. Sprinkle salt and pepper to taste and gently toss to coat evenly.
5. Quickly fry the Thai basil leaves for 15–20 seconds until crisp (be careful not to burn).
6. Plate the chicken with the crispy Thai basil leaves and serve immediately.