Ingredients

• 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 teaspoons rice vinegar
• 0.5 teaspoons 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 greens onions , chopped

Instructions

1. 1 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.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 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.
4. 4 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.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

Nutrition per serving