For the marinade:
- About 1/2 cup Tamari (dark soy sauce)
- 2 cloves garlic, minced
- 3 tablespoons rice wine (sake)
- 1 teaspoon five-spice powder
For the chicken:
- 1 pound chicken breasts, cut in half across, pounded 1/8-inch thick, then cut into long planks 1-1 1/2 inches wide or 6 skinless, bone-in chicken drummers/legs
- Frying oil
- 2 large egg whites
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
- Basil or Thai basil
- Lime wedges, for serving
For the scallion and lettuce noodles:
- 1 package Chinese rice noodles (8 ounces)
- 3 tablespoons stir fry or vegetable oil
- 2 bunches thin scallions, both whites and greens chopped
- 3-4 cloves garlic, chopped
- 1/4 cup soy sauce or Tamari (dark soy sauce)
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 1/2 small head iceberg lettuce, thinly shredded
- 1 cup combined basil or Thai basil, mint and cilantro, chopped
- 2 tablespoons toasted sesame seeds
Whisk the marinade ingredients together and add the chicken. Let marinate for 1 hour.
Heat 3 inches of frying oil to 350-365ºF. Beat the egg whites until foamy.
Whisk together the coating ingredients in a large dish. Coat the chicken pieces in the egg whites, then coat the chicken in the coating mixture.
Add the basil to the hot oil and fry the chicken in small batches until crisp. Serve with lime wedges and Scallion and Lettuce Noodles (recipe instructions below) alongside.
Cook the noodles in boiled, salted water to tender. Drain and reserve.
Stir fry the scallions in oil over high heat. Add the garlic and reserved noodles; toss with soy sauce or Tamari and the sesame oil, lettuce and herbs. Serve the noodles topped with sesame seeds.