Ingredients
6
6 servings
- •1.5 pounds boneless chicken thighs, cut into bite-size pieces
- •2 cloves garlic, finely chopped
- •1 tablespoon soy sauce
- •2 teaspoons grated ginger
- •1 teaspoon five-spice powder
- •1 teaspoon ground white pepper, or to taste
- •1 teaspoon salt, or to taste
- •0.5 teaspoon rice vinegar
- •0.5 teaspoon cayenne pepper
- •1 large egg
- •1 cup tempura batter mix, dry, or as needed
- •2 cups peanut oil for frying, or as needed
- •1 bunch Thai basil, chopped
- •2 green onions, chopped
Instructions
- Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
- Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
- Transfer chicken to a platter and garnish with basil leaves and green onions.
Nutritional Facts
Per 6 servings
- Calories: 940
- Carbohydrate: 8g
- Fat: 92g
- Fiber: 1g
- Protein: 22g
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