Taiwanese Popcorn Chicken

• 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon grated ginger
• 1 dash reduced-sodium soy sauce
• 1 pinch ground cinnamon
• 1 pinch Chinese five-spice powder
• 1 pinch salt
• 1/2 cup tempura batter mix, or as needed
• vegetable oil for frying
• 1 bunch Thai basil leaves

1. Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.
2. Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.
4. Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.
5. Serve chicken with basil leaves.

skinless, garlic, freshly ground black pepper, curry powder, grated ginger, soy sauce, ground cinnamon, salt, tempura batter, vegetable oil, basil

Taken from www.allrecipes.com/recipe/257577/taiwanese-popcorn-chicken/ (may not work)