SALTED CRISPY CHICKEN ()

Source:
(Recipe for 4 persons)

500 g chicken, washed, dried with paper towels, and chopped into bite size pieces
Marinade
2 tbsp light soya sauce
2 tsp sugar
2 tsp mashed or very finely minced garlic
tsp chicken powder
tsp five-spice powder
tsp ground white pepper
1 tbsp potato flour

cup sweet potato flour, coarse if possible
vegetable oil for deep-frying

cup basil (), leaves only, rinsed, and dried with paper towels
tsp ground white pepper
tsp chilli powder

Marinade chicken for 1 hour. Dredge with sweet potato flour. Wait 5 minutes to let moisture in
chicken seep into flour. Press gently so that flour sticks well.

Deep-fry chicken in moderately hot oil over medium heat till just cooked or nearly cooked and
lightly golden brown on both sides, about 3 minutes depending on size. Drain. Reheat oil to just
smoking. Fry chicken over high heat till golden brown. Drain on paper towels.

Reheat oil to just smoking. Deep-fry basil for a few seconds, till oil is no longer stonking hot.
Remove leaves with a slotted spatula. Reheat oil till just smoking. Fry basil for another few
seconds till crisp. Drain on kitchen towels.

Put chicken and basil leaves in a big bowl whilst piping hot. Sprinkle with pepper and chilli
powder. Toss to mix thoroughly. Plate. Serve with rice, or as a finger food with drinks. It's also
good with Teochew porridge.