• 6 pieces of chicken thigh fillet, cut into 2-3cm chunks (chicken breast also works well)

• 2 tablespoons tamari soy or soy sauce

• 3 tablespoons cooking sake (gluten free)

• 2 garlic cloves, grated or chopped finely

• 1 tablespoon five spice powder

• 1 egg

• 4 tablespoons rice flour

• 2 cups potato starch or tapioca flour

• 1 small bunch thai basil

• 2 litres vegetable oil

Seasoning

• 1 tablespoon each of paprika

• 1 tablespoon onion powder

• 1 teaspoon five spice powder

• 1 teaspoon white pepper

• 1 teaspoon salt

1. Marinate Chicken: to a bowl combine chicken pieces, tamari soy, cooking sake, garlice & five spice powder. Cover the bowl and let it sit in the fridge for at least 1 hour. You can also do the day ahead and leave it overnight in the fridge.

2. Make Seasoning: combine all ingredients into a bowl or jar and mix well.

3. When you are ready to cook, add rice flour and the egg. Mix well. Let it sit for 15 minutes.

4. Coat each piece in the potato starch or tapioca flour and leave it to sit for about 10 minutes. This will ensure the starch is stuck to the chicken pieces and does not fall off when frying.

5. Heat the oil in a large casserole dish (with a lid) (approx 5 litre).

6. When the oil has reached about 180 degrees, deep fry the thai basil leaves. Have the casserole dish lid in one had and the basil in the other. Drop the thai basil leaves into the hot oil and immediately cover. Because of the water content in the leaves, it spits and spatters a lot of oil! The lid will prevent you from being covered in hot oil. After 30 seconds remove the thai basil leaves from the oil and set aside. This is optional, but worth the effort as the leaves gives some fragrance to the oil and is a lovely decoration. After 30 seconds 

7. First Fry: In small batches, fry the chicken in the hot oil for about 2 minutes per batch or until they are slightly golden.

8. Remove from the oil and set on a cake cooling rack, set over some paper towel to catch the oil.

9. Second Fry: This is the secret... double frying will keep the chicken super crunchy!! And we all love crunchy chicken.

10. Fry again in small batches (not as small as the first fry), each batch for between 3-5 minutes or until golden brown.

11. Sprinkle immediately with seasoning. Decorate with fresh coriander leaves and fried thai basil leaves.

12. Serve immediately.