“Packed full of flavour, these little chicken morsels make a terrific snack. They are easy to prepare, and so much classier than regular fried chicken!”
400 g (14 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
vegetable oil, for deep-frying
1 free-range egg
125 g (4½ oz/1 cup) cornflour (cornstarch)
handful Thai basil leaves
1 tablespoon Chinese five-spice
Chipotle mayonnaise, to serve
SOY & SHAOXING MARINADE
2 garlic cloves, finely chopped
2 tablespoons soy sauce
1 tablespoon Chinese five-spice
½ teaspoon sesame oil
2 teaspoons shaoxing rice wine
½ teaspoon ground white pepper
1?8 teaspoon freshly ground black pepper
½ teaspoon sea salt
1?8 teaspoon white sugar
CHIPOTLE MAYONNAISE
60 g (2¼ oz) chipotle chillies in adobo sauce
250 g (9 oz) mayonnaise
1½ tablespoons lime juice
Method
TO MARINATE THE CHICKEN Combine the marinade ingredients in a large bowl. Add the chicken pieces, making sure to completely coat them. Cover and marinate in the fridge for 30 minutes, or up to 1 hour.
FOR THE CHIPOTLE MAYONNAISE Blend the chipotle chillies in a small food processor to form a paste. Push through a sieve, into a bowl. Add the mayonnaise and the lime juice and stir to combine. Store in an airtight container in the fridge, where it will keep for up to 2 weeks.
TO FRY THE CHICKEN Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 170°C (325ºF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Whisk the egg in a small bowl, and place the cornflour in a separate bowl. Working in batches, dip the chicken pieces in the egg, then the cornflour, and place into the oil. Fry for 3–4 minutes, until golden. Remove with a slotted spoon and drain on paper towel. Drop the fresh basil leaves into the oil for a few seconds, then remove.
TO SERVE THE CHICKEN Place the fried chicken in a serving dish. Sprinkle with the fried basil leaves and the five-spice powder. Toss to ensure all the chicken pieces are evenly coated.