Ayam Garam dan Lada Taiwan

Langkah-langkah

1. Add garlic, ginger, soy sauce, pepper salt, chicken bouillon power, rice wine and water to chicken pieces and marinate for 30 minutes.
2. Coat the chicken evenly with cornstarch, shaking off the excess. Heat 2-3 inches (5cm-7cm) of oil in a pan or stock pot for deep-frying. Deep-fry the chicken until it turns light to golden brown. Then, add the Thai basil leaves to the oil. As soon as the leaves crisp up, remove the chicken and basil leaves from the oil using a strainer or slotted spoon, and place them in a mixing bowl.
3. Add the pepper salt and toss well with the chicken and basil leaves. Serve immediately.