MAYO's KITCHEN: CRUMBS & NOTES

Crispy, golden, and packed with flavor. This is the kind of snack that disappears straight off the paper towel — salty, spiced, and way too easy to keep nibbling between batches.

Recipe by CJ Eats

 

📝 Kitchen Note ‼️

Instead of 1 lb (or about 453 g), I usually bump the chicken up to 500 g but keep the marinade exactly the same — the flavor still holds up just right. For the seasoning mix, I go with rounded teaspoons using the smaller kind you’d grab from the drawer — no precision tools needed here.

 

Gather These First

Chicken

• 500 g boneless chicken thigh, cut into chunks
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• ½ tsp white pepper
• ½ tbsp Shaoxing wine
• 1 egg white
• 265 g (sweet) potato starch

Seasoning

• 1 tsp five spice powder
• 1 tsp white pepper
• 1 tsp salt
• 1 tsp sugar

 

Step by Step

🛁 Marinate & Mingle

1. Mix the chicken chunks with soy sauce, ginger, garlic, white pepper, Shaoxing wine, and egg white.
2. Cover and let it marinate for at least 30 minutes in the fridge. You can leave it overnight if you’re planning ahead.

🍳 Coat It Well and Into the Hot Oil

1. Once the marinating time is up, dredge each piece of chicken in sweet potato flour, pressing to make sure every bit is fully covered — no floury patches left behind.
2. Heat oil in pot.
3. Fry the chicken in batches for about 3–4 minutes, or until golden, crisp, and bubbling around the edges.

🧂 Spice Mix, Ready to Go

1. Combine all seasoing (five spice, white pepper, salt, and sugar) in a small bowl. Set aside for post-frying magic.
2. While the chicken is still hot, toss it with your seasoning mix. Serve immediately while the outsides are still shatteringly crisp.

  

📝 Extra Crumbs ‼️

I usually skip the basil — but if you’re adding it, fry it separately while the chicken’s marinating, drain well, and toss it in with the chicken and seasoning right at the end.