For the marinade:
  • For the marinade:
  • About 1/2 cup tamari
  • 2 cloves garlic, minced
  • 3 tablespoons rice wine (sake)
  • 1 teaspoon 5-spice powder
For the chicken:
  • For the chicken: 1 pound chicken breasts, cut in half across, pounded 1/8 inch thick then cut into long planks 1 to 1 1/2 inches wide or 6 skinless, bone-in chicken drummers/legs
  • Frying oil
  • 2 large egg whites
For the coating:
  • For the coating:
  • 1 cup sweet potato flour or starch
  • 1/3 cup corn starch
  • 1/4 cup cornmeal
  • 2 teaspoons ground Sichuan pepper (makes your mouth numb and tingly fun!)
  • 1 teaspoon 5-spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For serving:
  • For serving: Basil or Thai basil
  • Lime wedges, for serving
For the scallion and lettuce noodles:
  • For the scallion and lettuce noodles:
  • 1 8-ounce package Chinese rice noodles
  • Salt
  • 3 tablespoons stir fry or vegetable oil
  • 2 bunches thin scallions, both whites and greens chopped
  • 3 to 4 cloves garlic, chopped
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 1/2 small head iceberg lettuce, thinly shredded
  • 1 cup combined chopped basil or Thai basil, mint and cilantro

Whisk marinade ingredients together and add chicken. Let marinate for 1 hour.

Heat 3 inches of frying oil to 350-365F. Beat egg whites until foamy.

Whisk together coating ingredients in a large dish. Coat the chicken pieces in the egg whites then coat the chicken in the coating mixture. Add basil to the hot oil and fry the chicken in small batches until crisp. Serve with lime wedges and Scallion and Lettuce Noodles alongside.

Cook noodles in boiled, salted water to tender. Drain and reserve.

Stir-fry scallions in oil over high heat. Add garlic and reserved noodles; toss with soy or tamari and sesame oil, lettuce and herbs. Serve noodles topped with sesame seeds.