Adam Liaw

Ingredients

• 600g boneless chicken thigh fillets, preferably skin-on
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp sugar
• ½ tsp five spice powder
• 1 cup sweet potato flour
• 2L oil, for deep frying
• 1 cup loosely packed Thai basil leaves
• 1 tbsp salt
• ¼ tsp five spice powder
• ¼ tsp white pepper
• a pinch of chilli powder