Taiwanese Popcorn Chicken With Fried Basil — Chinese Recipe

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1½ teaspoons Chinese five-spice powder
• 1 teaspoon ground white pepper
• 4 teaspoons kosher salt
• 6 cups vegetable oil
• 1 tablespoon Sichuan peppercorns or whole black peppercorns
• 1 cup tapioca flour
• 1 cup fresh basil leaves

Instructions

1. In a large bowl, season chicken with soy sauce, sugar, five-spice powder, white pepper, and 2 teaspoons of salt. Marinate for 1 hour at room temperature or refrigerate overnight.
2. Heat vegetable oil in a medium pot to 350°F (175°C). Grind the peppercorns, mix with remaining 2 teaspoons salt, and set aside.
3. Toss marinated chicken with tapioca flour and about 1 tablespoon water until covered.
4. Fry battered chicken in batches until golden brown and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate and season with peppercorn mixture.
5. Fry basil leaves until translucent and crisp, about 1 to 2 minutes. Scatter over fried chicken. Serve with leftover peppercorn mixture for sprinkling.