Green Peppercorn Chicken with Crispy Basil | Lilydale Free Range

Ingredients

• 600 g Lilydale Free Range Chicken Thigh Fillets, cut into 5cm pieces
• ½ cup cornstarch
• 1 egg white
• 1 tsp soy sauce
• 1 tsp sesame oil
• ¼ tsp ground white pepper
• approx. 2 cups vegetable oil, for deep-frying
• 1 cup basil leaves, picked
• 600 g chicken thigh fillets, cut into 5cm pieces
• 3 cloves garlic, roughly chopped
• 1 small onion, sliced
• 50 g green peppercorns in brine, drained
• 1 tsp grated ginger
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 tsp dark soy sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp oyster sauce
• 2 tsp sesame oil