Taiwanese-Style Chicken With Basil And Sichuan Pepper-Salt

By stancec44

Ingredients

• 2 garlic cloves, finely chopped
• 1 tablespoon dark brown sugar
• 1 tablespoon rice wine
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon kosher salt, divided, plus more
• 1 teaspoon Sichuan pepper, divided
• 4 8-oz. skinless, boneless chicken breasts (about 2 lb.), cut into 2" pieces
• Peanut or vegetable oil (for frying)
• 1 1/2 cups potato flour or potato starch, rice flour, or all-purpose flour
• 4 red Fresno chiles, with seeds, thinly sliced
• 2 bunches Thai basil leaves with tender stems
• Special Equipment
• A deep-fry thermometer

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk garlic, brown sugar, wine, soy sauce, 1/2 tsp. salt, and 1/4 tsp. Sichuan pepper in a large bowl. Add chicken and toss to combine. Cover and chill 1 hour.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.

Place flour in a large shallow bowl and season with salt. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until lightly golden, 5–8 minutes. Transfer chicken to a wire rack set inside a baking sheet. Set aside 2 Tbsp. oil.

Heat reserved frying oil in a large skillet over high heat. Add chiles and cook, stirring, until fragrant, about 1 minute. Add chicken and basil and cook, stirring, until basil is just wilted, about 1 minute longer. Stir in remaining 1/2 tsp. salt and 3/4 tsp. Sichuan pepper.