Step 1

Marinate the chicken with soy sauce, Chinese cooking wine (optional), minced garlic, and Five Spice Powder for 20 minutes.

Step 2

After 20 minutes, add in 3.5 tbsp of rice flour and one egg and mix. You want a wet batter consistency.

Step 3

Coat the chicken with Tapioca Starch and let it sit for 5-7 minutes to prevent the coating from falling off.

Step 4

In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add in the Thai Basil and fry it for 30 seconds – 1 minute or crispy. This will help with fragrant oil.

Step 5

Next, add the chicken and fry the chicken for 4-5 minutes or until golden brown.

Step 6

Optional, but highly recommend, turn the heat to high and double fry the chicken for 1 minute and the basil for 30 seconds.

Step 7

Sprinkle on the seasoning mix and ENJOY!!