Name: Crispy Basil Chicken with Dried Chilies
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp light soy sauce; 1 tbsp shaoxing rice wine; 6 garlic cloves, 4 grated, 2 thinly sliced; 1 1/2 tsp five-spice powder, divided; 1 tsp ground white pepper, divided; 1 large egg white; 1 cup coarse sweet potato starch; 4 cups neutral oil, for frying; 2 cups thai basil leaves, picked and dried completely; 12 whole dried red chilies; 1 tsp kosher salt, for the spice salt

Crispy Basil Chicken with Dried Chilies

4.6 from 103 home cooks Free

Taiwanese night-market fried chicken gets its rugged, pebbly crust from coarse sweet potato starch, and a five-spice and white pepper salt makes it hard to stop eating. Basil leaves fried for a few seconds turn glassy and crackle, while whole dried chilies add smoky aroma more than heat. Serve it hot with cold drinks.

Prep

45 min

Cook

20 min

Total

1 hr 5 min

Serves

Level

Medium

Cuisine

Taiwanese

Method

Step 1: Toss the chicken with the soy sauce, rice wine, grated garlic, 1 tsp five-spice, 1/2 tsp white pepper and the egg white. Marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
Step 2: Stir the salt with the remaining 1/2 tsp five-spice and 1/2 tsp white pepper in a small bowl and set aside for the finish.
Step 3: Heat the oil to 325F in a wok or deep pot. Toss the chicken pieces in the sweet potato starch a handful at a time, pressing so the lumpy granules stick, then shake off the loose powder. Let them sit 5 minutes until the coating looks damp in spots.
Step 4: Fry the chicken in two batches for 4 minutes each, until pale gold and cooked through, then lift onto a rack. Raise the oil to 375F and fry everything again for 60 to 90 seconds until deep golden and very crunchy. A cut piece should read at least 165F.
Step 5: Turn off the heat and let the oil settle for a moment. Standing back, drop in the basil, which will spit loudly, and fry for 10 to 15 seconds until the leaves go translucent. Scoop out with a spider onto paper towels.
Step 6: Pour off all but 1 tbsp oil. Over medium heat, stir-fry the sliced garlic and dried chilies for 30 to 45 seconds until the chilies darken slightly and smell toasty; do not let them turn black.
Step 7: Add the chicken and basil to the wok, sprinkle with the spice salt and toss for 15 seconds. Serve at once while the basil still crackles.

Kitchen note

Coarse sweet potato starch hydrates unevenly as it rests on the damp chicken, and those half-wet granules fry into the bumpy, glass-like crust that fine cornstarch never gives.