Taiwanese fried chicken

A popular night street market snack in Taiwan , this flavorful dish is made by marinating chicken pieces in soy sauce , ginger , garlic , sugar , rice wine , pepper , five-spice powder and coated with sweet potato flour then deep-fried . Fried basil , spicy salt or sweet chilli sauce are commonly used as an accompaniment .

I can't find any sweet potato flour here or maybe I didn't look hard enough , most baking supplies shops I've visited only have potato starch . This kind of flour is essential in making this crunchy fried chicken .  I used a generic brand of Japanese potato starch instead , the one I use when I have a hankering for karaage . And if you've tried the Japanese fried chicken version , potato starch is a great substitute .

Though the Thai basil crisps are only use as a side dish , it is a must in my opinion , as it lightens the dish and adds a wonderful flavor variation .

Simple and easy to make , this delightfully crunchy fried chicken will surely please young and old alike !

Recipe adapted from Home-style Taiwanese Cooking and Adam Liaw

600 grams ( about 2 pieces ) boneless , whole chicken legs , cut into 1.5 to 2-inch pieces 

1 teaspoon grated ginger

2 teaspoons grated garlic 

1 1/2 tablespoons light soy sauce

1 teaspoon coarse salt

2 teaspoons raw sugar

2 teaspoons Chinese rice wine 

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon five-spice powder  

150 grams potato starch
1/2 cup Thai basil leaves 

Thai sweet chilli sauce , to serve 

* In a mixing bowl , combine the chicken , ginger , garlic , soy sauce , salt , sugar , rice wine , black pepper and five-spice powder , mix well . Marinate for an hour or two . 

* Coat the marinated chicken with potato starch , set aside for 10 minutes . 

* Heat oil over medium heat , when oil is hot , scatter in the basil leaves , the oil will splatter for few seconds so be careful . Cook for 20 seconds or until leaves are translucent and crisp , transfer to a wire rack to drain and set aside . 

* Deep-fry chicken pieces in batches over medium-heat , 3-5 minutes , turning the heat to high in the last minute or until golden , transfer to a wire rack to drain and cook remaining chicken . 

* Scatter basil crisps on top of the fried chicken and serve immediately with chilli sauce on the side . Best eaten with rice / fried rice or on its own .