• 2 boneless chicken thigh , around 320g
  • 2/3 cup sweet potato starch , or you can use other starch to replace it
  • 1 small bunch of basil
  • oil for deep-frying


  • 1.5 tbsp. light soy sauce
  • 1 tbsp. beer
  • 1/8 tsp. Chinese five spice powder
  • 3 garlic cloves , finely grinded
  • 1 egg , smaller one
  • 1 tsp. white pepper
  • 1 tbsp. sugar
  • 2 tsp. salt

Mixed seasonings powder

  • 1 tbsp. white pepper
  • 1/2 tsp. Chinese five spice
  • 2 tsp. salt
  • 1/4 tsp. curry powder



  1. Clean fresh basil leaves and drain completely with kitchen paper.
  2. Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.
  3. Add half of the flour in the marinating bowl and mix well.
  4. Heat up oil to 170 degree C. Place the remaining flour in the plate and coat each chicken pieces with a thin layer of flour.Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).
  5. Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.
Mix seasonings
  1. Mix the ingredients together and toast in a dry frypan over low–medium heat until fragrant.
  2. Sprinkle the seasonings; serve immediately with chilled beer.