Delight in these crispy Taiwanese chicken bites, marinated to perfection and coated with a light tempura batter, making them a perfect appetizer or snack.
Ingredients
1 pound chicken pieces
2 cloves minced garlic
3 tablespoons soy sauce
1 tablespoon grated ginger
1 teaspoon five-spice powder
1/2 teaspoon white pepper
to taste salt
1 tablespoon vinegar
a dash cayenne pepper
1 egg
1 cup dry tempura mix
as needed oil for frying
for garnish fresh basil leaves
for garnish sliced green onions
Method
Start by mixing chicken chunks in a large bowl with minced garlic, soy sauce, grated ginger, five-spice powder, white pepper, salt, vinegar, and a hint of cayenne pepper. Let the mixture marinate for 10 minutes.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
In a separate bowl, whisk an egg until smooth. In another bowl, place the dry tempura mix. Take each piece of marinated chicken, dip it in the egg, and coat it in the tempura mix, shaking off any excess.
Gently lower the coated chicken pieces into the hot oil in small batches, frying until golden brown, approximately 5 to 8 minutes. Once cooked, transfer to a plate lined with paper towels to drain off excess oil and sprinkle with salt and pepper.
Serve the crispy chicken on a platter, garnished with fresh basil leaves and sliced green onions.
