Taiwanese Salt and Pepper Chicken with Basil

Ingredients

• 10 ounces boneless skinless chicken thighs, cut into pieces
• 1 tablespoon soy sauce
• 1 teaspoon five-spice powder
• 1/3 cup cornstarch
• 3 tablespoons neutral oil
• 3 garlic cloves, thinly sliced
• 1 red chile, sliced
• 1 cup basil leaves
• 1 scallion, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• lime wedges, to serve
• 2 cups cooked rice, for serving

Steps

1. Toss chicken with soy sauce and five-spice. Let it stand for 10 minutes, then coat evenly in cornstarch.
2. Heat the oil in a skillet over medium-high heat. Fry the chicken in a single layer for 6 to 8 minutes, turning, until crisp and 165°F inside.
3. Transfer chicken to a plate. Carefully add garlic and chile to the remaining oil and fry for 30 seconds.
4. Add basil and scallion for 15 seconds until just wilted, then return chicken to the pan.
5. Season with salt and white pepper. Serve immediately with lime wedges and rice.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.