- 3 boneless chicken thighs cut in 4cm cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 3 cups water
- 1 cup Self-rising flour
- 2 teaspoon five spice powder
- 1 teaspoon salt
- 800 ml oil
- 1 cup Basil optional
Mix together soy sauce, rice wine and water in a container. Then soak the chicken, refrigerated overnight.
In a bowl, combine the flour, salt and five spice powder until thoroughly mixed.
In a deep fryer, heat oil to 375°. Dip the chicken cubes in the flour mix. Shake well to coat completely. Fry chicken for 3-5 minutes until lightly golden brown. Drain on paper towels and rest for 2-3 minutes, then fry again until golden brown.
Fried the basil leaves, mix with the fried chicken and serve.
- Soaking the chicken in marinade overnight in the fridge makes the chicken extra flavourful and juicy.
- The basic ratio of five spice powder and salt is 2:1. Adjust the taste balance to your liking.
- Make the fried chicken extra crispy with the double frying method.
Calories: 3968kcal | Carbohydrates: 49g | Protein: 37g | Fat: 409g | Saturated Fat: 36g | Polyunsaturated Fat: 113g | Monounsaturated Fat: 252g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 1816mg | Potassium: 522mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 779IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 4mg