200g deboned chicken thighs, cubed
2. Heat oil in a deep skillet and deep-fry beancurd until golden. Dish up and drain on several pieces of absorbent kitchen paper towels. With the remaining oil, deep-fry half portion of ginger shreds until golden crispy. Then put in basil leaves and deep-fry for 10-20 seconds. Remove and drain off the excess oil using a fine steel sieve.
3. Reheat the oil and fry the chicken until lightly golden brown. Drain excess oil using an absorbent kitchen paper towels.
4. Then heat up 2 tbsp of oil and 1/2 tsp of sesame oil in a clean skillet. Add the remaining half of the ginger shreds and saute under low heat. Add in chillies, sauce mixture, pre-fried chicken and beancurd. Bring to a quick boil and then simmer for 1-2 minutes. Thicken with potato flour mixture. Dish up and garnish with pre-fried crispy basil leaves and ginger shreds.
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