Taiwanese Salt and Pepper Chicken

• Meat

  • 8 oz Chicken breast

• Produce

  • 1 cup Basil, fresh leaves
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 tbsp Scallions

• Canned Goods

  • 1/2 tsp Chicken bouillon

• Condiments

  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1 cup Cornstarch
  • 1/4 tsp Pepper salt
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 cups Oil

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

• Liquids

  • 2 tbsp Water

• Other

  • 1/4 teaspoon (or to taste bottled pepper salt

Found on rasamalaysia.com

Description

Ingredients

• 8 oz chicken breast, cut into bite-size cubes
• 1 cup fresh basil leaves
• 1 cup cornstarch
• 2 cups oil for deep-frying
• 1/4 teaspoon (or to taste) bottled pepper salt
• 1 tablespoon scallions, chopped finely
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon water
• 1 tablespoon rice wine
• 1/4 teaspoon baking soda
• 1 tablespoon dark soy sauce
• 1/2 teaspoon chicken bouillon
• 1/4 teaspoon pepper salt

Directions

• 1. Mix all the ingredients of Marinade in a big bowl, stir well. Add the chicken pieces and marinate for 30 minutes. 2. Heat up the oil in the wok for deep-frying. Coat the chicken with the cornstarch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and set aside. 3. Pour the oil out and add the basil leaves and stir a few times before adding the chicken back into the wok. Remove from the wok, add the pepper salt and toss well with the chicken. Serve immediately.