Love salt & pepper squid? Well, this chicken version will be your new favourite dinner!
3 garlic cloves, minced
1 teaspoon salt
2 tablespoons water
1 tablespoon rice wine
1 tablespoon soy sauce
1/4 teaspoon baking soda
1 chicken stock cube, crumbled
1 teaspoon pepper
2 chicken breasts, cut into large cubes
1 1/2 cups corn flour
Vegetable oil for frying
1 cup chopped basil
1/2 teaspoon salt, extra
1/2 teaspoon pepper, extra
Place garlic, salt, water, rice wine, soy sauce, baking soda, stock cube and pepper in a large mixing bowl. Stir to combine.
Add chicken cubes. Stir to combine. Cover with cling wrap and allow to marinate for 30 minutes.
Place corn flour in a bowl. Strain chicken and place chicken pieces in corn flour. Toss until they’re coated and remove.
Heat vegetable oil in a saucepan until it reaches 180c. Add chicken pieces in batches, until golden brown (about 8-10 minutes).
Once chicken is all cooked, place in a bowl and toss with basil, extra salt and pepper. Serve immediately.