Crispy Salt & Pepper Popcorn Chicken

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 1 hour

配料

14 oz chicken thighs (x4, boneless, skinless, cut into bite-sized pieces)

vegetable oil (for deep-frying)

1 eggs (free-range)

1 cup cornflour (cornstarch)

handful Thai basil leaves

1 tablespoon Chinese five-spice

Chipotle mayonnaise (to serve)

2 clove garlic (finely chopped)

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons Shaoxing wine

½ teaspoon ground white pepper

1/8 teaspoon black pepper (freshly ground)

½ teaspoon sea salt

1/8 teaspoon white sugar

步骤

To Marinate the Chicken

Combine the marinade ingredients in a large bowl.

Add the chicken pieces, making sure to completely coat them.

Cover and marinate in the fridge for 30 minutes, or up to 1 hour.

To Fry the Chicken

Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil.

Heat to 170°C (325ºF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds.

Whisk the egg in a small bowl, and place the cornflour in a separate bowl.

Working in batches, dip the chicken pieces in the egg, then the cornflour, and place into the oil.

Fry for 3–4 minutes, until golden.

Remove with a slotted spoon and drain on paper towel. Drop the fresh basil leaves into the oil for a few seconds, then remove.

To Serve the Chicken

Place the fried chicken in a serving dish.

Sprinkle with the fried basil leaves and the five-spice powder.

Toss to ensure all the chicken pieces are evenly coated.

Serve immediately, with the chipotle mayonnaise.