Asian popcorn chicken

 Another auto post entry... sbb tuan tanah masih belum balik kesarang. daripada rumah ni terbiar tanpa entry baru baik lah kak rose tepek apa yang kak rose dah masak sebelum pergi berjimba2 tu kan...ade ke yag nak tengok entry merapu meraban ni, tak kisah la kan... ni namanya tuan tanah yang sangat rajin asik mengadap komputer, masak dan makan sambil ternak lemak..

meh tengok resepi popcorn chicken ni, kak rose copy dari rasamalaysia.com... simple n nice, ratah cam tu jer pun ok dan yang ni kak rose cicah dengan home made chilli sauce.

Ingredients:

8-10 oz chicken thighs, cut into bite-size cubes
2 stalks Thai basil leaves, optional
1 cup cornstarch
Oil, for deep-frying
1/4 teaspoon bottled pepper salt powder, optional

Marinade:

2 cloves garlic, minced
1-inch piece ginger, minced
1 teaspoon salt
1 teaspoon sugar
1 tablespoon Chinese rice wine, optional
1 tablespoon soy sauce
1 teaspoon oyster sauce
Scant 1/4 teaspoon ground black pepper

 Method:
Mix all the ingredients for the Marinade in a big bowl, stir to combine well. Add the chicken, coat well and marinate for 30 minutes.
Heat 2-3 inches of the oil in a pan or stock pot for deep-frying. Coat the chicken with the cornstarch evenly. Shake off the excess. Deep-fry the chicken until they turn golden brown, remove from the oil with a strainer or slotted spoon, draining the excess oil by laying them on a wire rack or a dish lined with paper towels.
In a clean pan or skillet, add the basil leaves and stir a few times before adding the chicken back into the pan or skillet. Remove from heat, add the pepper salt powder and toss well with the chicken. Serve immediately.