Ingredients:
- 2 Boneless Chicken Breasts
- 4 tsp Light Soy Sauce
- 2 tsp Chinese Rice Wine
- 1 1/2 tsp Finely Grated Ginger
- 1 1/2 tsp Sugar
- 1 1/4 tsp Five Spice Powder
- 1/2 Cup Sweet Potato Starch
- Fresh Thai Basil Leaves
- Salt & Pepper
Preparation:
- Cut the chicken into 2 x 1 inch pieces.
- In a bowl, toss chicken, soy sauce, wine, ginger, sugar, and five spice powder together
- Allow it to marinate for 30 minutes.
- Press the chicken (one piece at a time) into the starch to coat and let stand for 10 minutes.
- In a wok or skillet, heat oil over medium heat.
- Add the chicken and make sure you don't overcrowd, as this will prevent the chicken from achieving its crispy texture.
- Fry the chicken until golden brown.
- Add basil and fry until crispy.
- With a slotted spatula, remove and drain well.
- Transfer it to a serving dish and sprinkle with some salt and pepper.
- Serve!
The reason why we use sweet potato starch instead of regular starch is because when fried, it gives the chicken a unique chewy yet crispy texture. It is available in fine and coarse grind. The one I used is coarse grind, which is best for frying.
Have you tried any of these exotic ingredients like sweet potato powder?
True 
Comments (2)
I have a container of potato starch, I hardly use it though. This would be a good way to use it. Otherwise, I only use it as a thickener in some dishes.
My Mummy like to use the 5 spice powder when she cooks or bakes.