- 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon curry powder
- 1/4 teaspoon grated ginger
- 1 dash reduced-sodium soy sauce
- 1 pinch ground cinnamon
- 1 pinch Chinese five-spice powder
- 1 pinch salt
- 1/2 cup tempura batter mix, or as needed
- vegetable oil for frying
- 1 bunch Thai basil leaves
- Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.
- Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.
- Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.
- Serve chicken with basil leaves.
04/12/2018
recipepes.com
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