Michelle's Chicken Yakitori

Ingredients

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• 1 ½ pounds boneless chicken thighs, cut into bite-size pieces
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• 2 cloves garlic, finely chopped
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• 1 tablespoon soy sauce
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• 2 teaspoons grated ginger
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• 1 teaspoon five-spice powder
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• 1 teaspoon ground white pepper, or to taste
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• 1 teaspoon salt, or to taste
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• ½ teaspoon rice vinegar
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• ½ teaspoon cayenne pepper
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• 1 large egg
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• 1 cup tempura batter mix, dry, or as needed
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• 2 cups peanut oil for frying, or as needed
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• 1 bunch Thai basil, chopped
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• 2 green onions, chopped
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Instructions

1. 1
   Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2
   Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3
   Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4
   Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5
   Transfer chicken to a platter and garnish with basil leaves and green onions.