Five Spice Fried Chicken

 

Ingredients: (serves 2)

2 boneless chicken whole leg (cut into 4cm. pieces)

1 tbsp. light soy sauce

1 tbsp. rice wine

3 cups water

1 cup plain flour

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. five spice powder

Enough oil for frying

1 cup basil (optional)

Methods:

1. Mix together light soy sauce, rice wine and water in a container.  Soak the chicken, with lid on and refrigerated overnight.
2. In a bowl combine flour, baking powder, salt and five spice powder until thoroughly mixed.
3. In a heated wok, add enough oil.  Dip chicken cubes with flour, mix until well coated; shake off excess flour and fry chicken until lightly golden brown.  Turn the chicken pieces in between frying.  Drain on paper towel.  Repeat with the rest until all done.
4. Increase the heat, add all the fried chicken pieces back into the oil and fry again until golden brown.  Dish and drain on paper towel.  Place the chicken pieces into a large bowl.
5. Using the same oil, reduce the heat; fry basil leaves until crisp; dish out and add to the chicken pieces; mix and place onto a serving dish.
6. Serve immediately to enjoy the crunchiness/crispiness of both the chicken and the basil leaves.

I adapted this recipe from 'cookingwithlei.com' with some adjustments to suit my cooking preference.