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PREPARATION
1. To make the marinated chicken, in a large bowl, combine the garlic, ginger, green onions, soy sauce, curry powder, cinnamon, cumin, nutmeg, white pepper, cayenne, sweet potato starch, five-spice powder and plum powder. Stir to form a paste. Add the chicken and mix until evenly coated. Cover with plastic wrap and refrigerate over- night.
2. To make the coating, whisk the egg and water together in a medium bowl. Place the sweet potato starch in another bowl.
3. In a deep, heavy pan or wok over medium-high heat, pour in oil to a depth of 1
1⁄2 to 2 inches and heat to 350˚F.
4. Working in batches, use chopsticks or tongs to dip the chicken pieces into
the egg mixture, then into the potato starch. Fry 1 to
2 minutes, then transfer to
a plate and let cool 1 min- ute. Fry again until golden brown, about 1 minute more. Transfer to a paper towel-lined baking sheet to drain and season generously with salt and white pepper. Transfer to a serving platter.
5. Fry the Thai basil leaves until they darken, about 30 seconds. Serve with the chicken.
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