Taiwanese Fried Chicken over Rice

• hidangan: 2 servings
• jumlah masa: 15 minutes

Bahan-bahan

1 lb Boneless chicken thighs, cut into bite-size pieces

3/4 tsp Salt, kosher salt

3/4 tsp White pepper

1/2 tsp Five spice

1 large Egg

1/2 cup Corn starch, or sweet potato starch

Neutral Oil, enough for shallow frying

Thai basil, leaves, washed and completely dried

1 1/2 tbsp Chili crisp, including some oil and solids

1 tbsp Soy Sauce

1 1/2 tsp Honey

1 tsp Rice vinegar

1/4 cup Water

Rice, cooked

White pepper, extra, optional

Sliced scallions, optional

Arahan

Season the chicken evenly with kosher salt, white pepper, and five-spice powder.

Add the egg to the chicken and mix until evenly coated.

Add the cornstarch and mix until the coating is shaggy and dry-looking.

Add neutral oil to a skillet to a shallow-fry depth and heat to about 350°F over medium-high heat.

Fry the chicken in batches until deeply golden, craggy, and crisp.

Transfer immediately to a wire rack to drain.

Carefully add the basil leaves to the hot oil and fry for 10–15 seconds until bright green and crisp.

Remove immediately to the rack.

Drain the pan, then combine chili crisp, soy sauce, honey, rice vinegar, and water.

Simmer briefly until lightly syrupy and cohesive, then remove from heat.

Toss the fried chicken lightly in the glaze until just coated.

Fold in the fried basil at the very end.

Spoon the chicken over hot rice.

Finish with extra white pepper, sliced scallions, and chili crisp if desired.