Serves 4 as a snack

Ingredients

• 400g boneless, skinless chicken thighs, cut into
  bite-sized pieces 

• vegetable oil, for deep-frying 

• 1 free-range egg

• 125g cornflour (cornstarch)

• handful Thai basil leaves

• 1 tablespoon Chinese five-spice

• Chipotle mayonnaise

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 of sea salt

• 1⁄8 teaspoon white sugar

Method

To marinate the chicken

1. Combine the marinade ingredients in a large bowl.

2. Add the chicken pieces, making sure to completely coat them.

3. Cover and marinate in the fridge for 30 minutes, or up to 1 hour. 

To fry the chicken

1. Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil.

2. Heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds.

3. 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.

4. Fry for 3–4 minutes, until golden.

5. Remove with a slotted spoon and drain on paper towel. 

6. Drop the fresh basil leaves into the oil for a few seconds, then remove.

To serve

1. Place the fried chicken in a serving dish.

2. Sprinkle with the fried basil leaves and the five-spice powder.

3. Toss to ensure all the chicken pieces are evenly coated. 

4. Serve immediately, with the chipotle mayonnaise.