Ingredients

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

For frying:

• Basil or Thai basil

For serving:

• Lime wedges, for serving

For the scallion and lettuce noodles:

• 1 package Chinese rice noodles (8 ounces)
• Salt
• 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

Description

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