This is SOOOO good. It's just like at the boba shop! Its crunchy, juicy and spicy, just how I like it. I just ate mine with rice and sriracha but me and my husband were talking about making a sandwich with a spicy aioli sauce would be AMAZING. Using thigh meat is best for this, but I'm sure you can use chicken breast, but it might be a bit dry but I'm sure still good. I recommend this for sure!
Ingredients:
2 lbs Chicken Thigh meat, cut into cubes
1 1/2 tbsp Soy Sauce
1/4 tsp Five-Spice Powder
1/2 tsp Ground Black Pepper
4 cloves Garlic, smashed
1 1/2 cup Tapioca Starch
2 tbsp Ground Pepper
2 tsp Garlic Powder
1 tsp Salt
1 Egg
1 handful of Thai Basil leaves
Spice Mix:
1 tbsp Salt
2 tbsp Ground Black Pepper
1/2 tsp Five-Spice Powder
1/4 tsp Sichuan Peppercorn
1/4 tsp Sugar
1 tsp Cayenne Pepper
1 tsp Chili Powder
1 tsp Paprika
Instructions:
Marinate chicken with soy sauce, five-spice powder, ground black pepper, and garlic. Set aside for 15 minutes.
Meanwhile, place tapioca starch, ground black pepper, garlic powder, and salt in a large gallon size ziplock bag. Shake it up to mix.
After 15 minutes, add one egg to the chicken and stir to coat all the pieces. Transfer the chicken into the ziplock bag with the breading mix and shake well to coat the chicken.
Place chicken pieces on a wire rack and let rest for 30 minutes.
Heat enough oil for deep frying. Once the oil is hot, drop the chicken pieces in and fry until golden brown. About 2 minutes per batch.
Drain excess oil from fried chicken by placing them on a wire rack.
Drop Thai basil leaves into the hot oil, and quickly cover the pot with a lid since they will splatter. Open the lid once the sizzling sound dies down, and the leaves should be crispy and ready. Remove fried basil leaves and place on a wire rack.
Toss fried chicken with spice mix, then transfer to a serving platter. Garnish with fried Thai basil leaves. Serve immediately.
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