Prep Time: 30 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 55 mins
Ingredients
1 ½ 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
½ teaspoon rice vinegar
½ teaspoon cayenne pepper
1 large egg
1 cup tempura batter mix, dry, or as needed
2 cups avocado oil for frying, or as needed
1 bunch Thai basil, chopped
2 green onions, chopped
Directions
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.
Heat avocado oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
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.
Working in batches, lower chicken carefully into hot avocado 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.
Transfer chicken to a platter and garnish with basil leaves and green onions.
