INGREDIENTS
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8-10 oz chicken thighs, cut into bite-size cubes
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2 stalks Thai basil leaves, optional
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1 cup cornstarch
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Oil, for deep-frying
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1/4 teaspoon bottled pepper salt powder, optional2 cloves garlic, minced
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1-inch piece ginger, minced
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1 teaspoon salt
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1 teaspoon sugar
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1 tablespoon Chinese rice wine, optional
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1 tablespoon soy sauce
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1 teaspoon oyster sauce
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Scant 1/4 teaspoon ground black pepper